Levain Bakery Chocolate Chip Cookies

So you’re craving something ridiculously decadent, something that screams “I need a hug in cookie form,” but you’re also maybe, just maybe, a *little* too comfortable on the couch to embark on an epic culinary journey? My friend, I feel you. And I’ve got your back. Forget those tiny, flat cookies that try to pass themselves off as “dessert.” We’re going for the Goliaths of the cookie world today: the legendary Levain Bakery-style chocolate chip cookies. Get ready for buttery, gooey, chocolate-chunk heaven. Trust me, your taste buds will thank you, and your sweatpants will understand.

Why This Recipe is Awesome

First off, it’s basically a magic trick. You take some basic stuff, mix it up, and BAM! You’ve got a cookie that could win awards. Secondly, it’s pretty much **idiot-proof**. And I say that with the utmost respect, because if *I* can make these without setting off the smoke alarm (mostly), you definitely can too. It’s also incredibly forgiving, which is great for those days when your brain is already halfway to happy hour. Plus, who doesn’t love a cookie that’s practically a meal in itself? No judgment here!

Ingredients You’ll Need

• 2 sticks (1 cup) unsalted butter, COLD and cubed: Yes, cold! Don’t you dare soften it. We’re going for flaky, not flat.
• ¾ cup granulated sugar: The sweet stuff. Nothing fancy.
• 1 cup (packed) light brown sugar: This is where the magic happens for chewiness and depth.
• 2 large eggs: Room temp if you can remember, but honestly, it’s not the end of the world if they’re not.
• 1½ teaspoons vanilla extract: Go wild. Good vanilla makes happy cookies.
• 1½ cups all-purpose flour: Your standard, reliable flour.
• 1 cup cake flour: Shhh, this is our secret weapon for that tender, soft crumb. If you *really* can’t find it, you can use more AP, but try for the cake flour, seriously!
• 1 teaspoon baking soda: Lift-off!
• 1 teaspoon salt: Don’t skip this! It balances all that sweetness and makes the chocolate pop.
• 1½ cups (about 9-10 oz) semi-sweet chocolate chips/chunks: Because more chocolate is always the answer.
• 1½ cups (about 9-10 oz) dark chocolate chips/chunks: Variety is the spice of life, and in this case, the chocolate of deliciousness.

Step-by-Step Instructions

1. Preheat your oven to a scorching **410°F (210°C)**. And line a baking sheet with parchment paper. Trust me on the parchment; cleanup is a breeze.
2. In the bowl of a stand mixer (or with a hand mixer and some muscle), beat the **cold, cubed butter** on medium speed until it’s broken down a bit, about a minute.
3. Add both the granulated and brown sugars to the butter. Beat on medium-high until light and fluffy, usually **3-4 minutes**. Scrape down the sides of the bowl often! This creaming process is key for texture.
4. Crack in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the all-purpose flour, cake flour, baking soda, and salt. Don’t skip the whisking; you want everything evenly distributed.
6. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing **just until combined**. Stop as soon as you see no more dry streaks. **Do not overmix!**
7. Fold in the chocolate chips/chunks by hand with a spatula. Seriously, get in there and make sure that chocolate is everywhere.
8. Now for the fun part: form **HUGE balls of dough**. We’re talking about 6-ounce monsters here, roughly the size of a tennis ball. You should get about 6-8 cookies total. Don’t flatten them!
9. Place the dough balls on your prepared baking sheet. You can bake them immediately, but for extra thick, chewy goodness, **chill them for at least 30 minutes** (or up to overnight!).
10. Bake for **9-12 minutes**. You want the edges to be set and lightly golden, but the centers should still look very soft and gooey. They will continue to cook as they cool.
11. Let them cool on the baking sheet for at least 15-20 minutes. This is the hardest part, I know, but it helps them set up and prevents them from collapsing into a delicious, gooey puddle.

Common Mistakes to Avoid

• Warm butter: Seriously, it’s cold butter for a reason. Warm butter = flat cookies. Nobody wants flat cookies.
• Overmixing the dough: You’ll end up with tough, chewy cookies. Stop mixing as soon as the flour disappears. It’s not a competition!
• Making small cookies: Levain cookies are famous for their generous size. Embrace the giant. If you make them small, they’ll bake differently and won’t have that iconic gooey center.
• Underestimating the chill time: While you *can* bake immediately, a little chill time makes a big difference in preventing spread and enhancing flavor. It’s like a mini spa day for your dough.
• Not preheating properly: Thinking you don’t need to preheat the oven—rookie mistake. A hot oven is crucial for that perfect bake.

Alternatives & Substitutions

Feeling adventurous or missing an ingredient? No stress!

• Flour Power: If cake flour is playing hard to get, you can technically use all-purpose flour for the entire amount. Your cookies might be slightly less tender, but still delicious. Or, for a DIY cake flour, measure out 1 cup of AP flour, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch. Sift it together!
• Chocolate Choices: Mix it up! White chocolate, milk chocolate, or even chopped candy bars would be amazing. Just make sure you’re still using a good amount. FYI, quality chocolate makes a huge difference here.
• Sugar Swap: You can adjust the ratio of brown to granulated sugar slightly, but keep the total amount similar. More brown sugar equals chewier cookies, more white sugar makes them crispier.
• Nutty Addition: Throw in some chopped walnuts or pecans (about 1 cup) with the chocolate for that classic Levain nutty vibe.

FAQ (Frequently Asked Questions)

Got questions? I probably do too, but I’ll try to answer yours first!

• “Do I *really* need cold butter?” Yes, you really, really do. It helps create pockets of steam in the oven, leading to those signature craggy tops and thick cookies. It’s non-negotiable for this recipe.
• “Can I use margarine instead of butter?” Well, technically yes, but why hurt your soul like that? Butter provides a flavor and richness that margarine just can’t replicate. Treat yourself!
• “My cookies spread too much! What happened?” Did you use cold butter? Did you chill your dough? Was your oven hot enough? These are usually the culprits. Also, make sure your baking soda is fresh!
• “Can I freeze the cookie dough?” Absolutely! Form the huge dough balls, then freeze them solid on a baking sheet. Once frozen, transfer to a freezer-safe bag. When you’re ready to bake, just add a few extra minutes to the baking time. Best late-night snack ever.
• “How do I store these giant beauties?” At room temperature in an airtight container for up to 3-4 days. But let’s be real, they rarely last that long.
• “Is it okay if they look underbaked in the middle?” That’s the goal, my friend! That gooey center is what makes them magical. They’ll set up more as they cool. Don’t overbake them!

Final Thoughts

There you have it, folks! Your very own, completely achievable, ridiculously delicious Levain-style chocolate chip cookies. They’re big, they’re bold, and they’re going to make you very, very happy. So go ahead, whip up a batch (or two, I’m not judging), and enjoy every single buttery, chocolatey bite. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!