Levian Chocolate Chip Cookies

So, you’ve scrolled past those ridiculously good-looking, giant Levain Bakery cookies on your feed a million times, right? And maybe thought, “I need that in my life, but also, my couch is really comfy right now, and that queue looks terrifying.” Don’t you worry your sweet little head, friend! Today, we’re bringing that gooey, chocolatey magic right into your kitchen. No need to brave the elements (or the tourists) because we’re whipping up some Levain-style chocolate chip cookies that are so good, they might just change your life. Or at least your afternoon. Let’s do this!

Why This Recipe is Awesome

Okay, first off, this recipe is pretty much **idiot-proof**. Seriously, if I, a person who once set off the fire alarm with a toaster, can nail this, you absolutely can. Secondly, these aren’t just cookies; they’re an experience. They’re crispy on the outside, ridiculously soft and chewy on the inside, and packed with so much chocolate it’s almost obscene. It’s basically a warm, chocolatey hug in cookie form. Plus, your entire house will smell like a dream bakery, and who doesn’t want that?

Ingredients You’ll Need

• 1 cup (2 sticks / 226g) Unsalted Butter: The key here? It needs to be **cold**, straight from the fridge and cubed. Don’t even *think* about softening it!
• ¾ cup (150g) Granulated Sugar: Your basic sweet stuff.
• 1 cup (200g) Light Brown Sugar: Packed, for that extra chewiness and depth of flavor. This is non-negotiable, IMO.
• 2 Large Eggs: Room temperature, if you can remember to take them out. If not, don’t sweat it too much. We’re not scientists here.
• 1 ½ cups (180g) All-Purpose Flour: The reliable backbone of our cookie dreams.
• 1 cup (120g) Cake Flour: This is where the magic happens for that super tender crumb. **Do NOT skip this one!** (Seriously, it’s a game-changer.)
• 1 teaspoon Baking Soda: For lift and that perfect texture.
• 1 teaspoon Salt: Balances the sweetness and makes everything taste even better.
• 1 ½ cups (about 250-300g) Chocolate Chips/Chunks: A mix is best! Think semi-sweet and dark. Go wild, chunky is definitely good here. Some even throw in milk chocolate!

Step-by-Step Instructions

1. Get Prepped: Preheat your oven to a piping hot **410°F (210°C)**. Line a couple of baking sheets with parchment paper. Get ready for deliciousness!
2. Butter Up: In a stand mixer (or with a hand mixer, prepare for an arm workout!), beat your cubed, cold butter with both the granulated and brown sugars. Beat on medium-high speed until it’s super light and fluffy, about 4-5 minutes. **Don’t skimp on this step!** It incorporates air, which is crucial.
3. Egg-cellent Addition: Add the eggs, one at a time, mixing well after each addition until fully incorporated. Don’t forget to scrape down the sides of the bowl to make sure everything gets cozy.
4. Dry Mix: In a separate bowl, whisk together the all-purpose flour, cake flour, baking soda, and salt. Give it a good whisk to distribute everything evenly.
5. Combine Forces: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until they are *just combined*. **Whatever you do, do not overmix!** Overmixing develops gluten and leads to tough cookies, and nobody wants a tough cookie.
6. Chocolate Avalanche: Take your bowl off the mixer and gently fold in your chocolate chips/chunks by hand with a spatula. You want them evenly distributed, but again, don’t go crazy stirring.
7. Scoop ’em Up: Now for the fun part: divide the dough into **GIANT** balls. We’re talking about 6 oz (170g) each. Yes, they’re huge. This is the Levain way. Don’t worry about flattening them; leave them tall and proud. You should get 6-8 cookies.
8. Bake It Baby: Place the dough balls on your prepared baking sheets, leaving plenty of space between them (they spread!). Bake for **9-12 minutes**. The edges should be golden brown, but the centers should still look slightly underbaked and gloriously gooey.
9. Cool Down: This is the hardest part. Let them cool on the baking sheet for at least 10-15 minutes before transferring them to a wire rack. This is crucial for them to set properly without falling apart. **Resist the urge to eat immediately!** (Okay, maybe one tiny nibble won’t hurt.)

Common Mistakes to Avoid

• Warm Butter Woes: Using softened butter. Nope, we need it cold to create those glorious crags and crevices. It’s the secret to their unique texture.
• Skimping on Cake Flour: Seriously, it makes a huge difference in that tender crumb. Don’t be that person. Invest in some!
• Overmixing the Dough: Your biceps might feel good, but your cookies won’t. Mix until *just* combined, then stop.
• Flattening the Dough Balls: These are supposed to be chunky, tall, and magnificent! Leave them as big scoops.
• Impatience: Pulling them out too early or eating them too soon. Let them cool and set, you’ll thank me when you bite into a perfectly structured, gooey cookie.

Alternatives & Substitutions

• No Cake Flour? You *can* substitute with all-purpose flour, but your cookies will be less tender. For a decent DIY cake flour hack: measure 1 cup all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch. Sift it well. It’s not *exactly* the same, but it’s a good stand-in if you’re in a pinch.
• Chocolate Choices: Mix it up! White chocolate chips, milk chocolate, even chopped candy bars. Just make sure the total weight is roughly the same.
• Nutty Twist: Want a little crunch? Add some chopped walnuts or pecans along with the chocolate. Classic Levain often features walnuts for that extra layer of flavor and texture!
• Salted Butter: If that’s all you have, use it! Just reduce the added salt in the recipe by about half to avoid a salty surprise.

FAQ (Frequently Asked Questions)

• “Do I really need to use cold butter?” Absolutely! It helps create those distinct layers and that signature craggy exterior. It’s a game-changer, trust me on this one.
• “Can I make smaller cookies?” You *can*, but they won’t be true Levain-style. If you do, bake for less time (around 7-9 minutes) and keep a close eye on them. They’ll also be less gooey in the center, which is kind of the point of these giants!
• “My cookies flattened! What went wrong?” Usually, this is due to warm butter, overmixing the dough, or not enough flour. Double-check those steps next time!
• “Can I freeze the dough?” Oh yes, you brilliant baker! Scoop the dough balls, place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of minutes to the baking time. Fresh cookies anytime!
• “How long do they last?” Honestly? Not long in my house. But properly stored in an airtight container at room temp, they’re best within 2-3 days. They might get a *tiny* bit drier, but still delicious. Pop them in the microwave for 10-15 seconds for that “fresh out of the oven” feel.
• “What if I only have one type of chocolate?” That’s totally fine! Use what you love. A mix just gives it more complexity and visual appeal, but a single type works perfectly.

Final Thoughts

Phew, you made it! You’re officially a Levain-style cookie wizard. Go on, take a big, glorious bite of that warm, gooey goodness. You’ve earned it! Share them with friends (if you’re feeling incredibly generous), or hoard them all for yourself – absolutely no judgment here. You’ve conquered the cookie mountain, now go forth and bask in your delicious, sugar-fueled glory!