Print

Levain Bakery-Style Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious, oversized cookies with a crisp exterior and a gooey, molten center, perfect for share or dunking in milk.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, cool
  • 1/2 cup brown sugar plus 1 tablespoon
  • 1/3 cup granulated sugar
  • 1 large egg
  • 2 1/2 teaspoons vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
  2. Whisk together flour, baking soda, baking powder, cornstarch, and salt in a medium bowl. Set aside.
  3. Cream butter, brown sugar, and granulated sugar in a stand mixer on medium for about 2 minutes until light and fluffy.
  4. Add the egg and vanilla, mixing until smooth.
  5. Gradually add the dry mixture, mixing just until combined.
  6. Fold in chocolate chips until evenly distributed.
  7. Cover the dough and chill in the refrigerator for at least 20 minutes.
  8. Scoop large balls of dough and place them on the baking sheet, leaving room to spread.
  9. Bake for 12-14 minutes, until edges are golden and centers are still soft.
  10. Transfer cookies to a cooling rack immediately upon removing from the oven.

Notes

For firmer cookies, replace 1/4 cup of all-purpose flour with bread flour. Chill dough for deeper flavor and firmer structure.

Nutrition

Find it online: https://www.simplefamilydishes.com/thick-chocolate-chip-cookies-recipe/