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Levain Bakery-Style Cookies (Thick, Gooey & Bakery-Worthy)

ByFoodarshia

You know those Levain Bakery cookies—the ones that look like they bench press other cookies for fun? Yeah, those. Well, this recipe brings that thick, gooey, melty magic straight into your kitchen—no New York trip required.

They’re massive, indulgent, and perfectly underbaked in the middle (aka the dream cookie texture). You’re about to make bakery-level cookies that might just ruin all other cookies for you forever. 🍪

Why This Recipe is Awesome

Let’s get one thing straight—these cookies are no joke. They’re thick, chewy, and loaded with chocolate chunks that melt right into the soft, gooey centers. The edges are slightly crisp, the insides are pure molten perfection, and each one weighs roughly as much as a small dumbbell (you know, for balance).

And the best part? No fancy mixers or weird ingredients required. You just need butter, sugar, and the willingness to embrace cookie chaos. IMO, they’re idiot-proof—even I didn’t mess them up. 🙃

Course: Dessert / Cookies
Cuisine: American
Difficulty: Easy
Servings: 8 giant cookies
Prep time: 10 minutes
Cooking time: 10–12 minutes
Calories: Around 450 per cookie (worth it)
Total time: 25 minutes

Ingredients You’ll Need

  • 1 cup unsalted butter (cold, cubed) – cold butter = thick cookies.
  • ¾ cup brown sugar – adds chewiness and caramel vibes.
  • ½ cup granulated sugar – for sweetness and structure.
  • 2 large eggs – binds everything together.
  • 2 ½ cups all-purpose flour – the base that gives the cookies their heft.
  • 1 cup cake flour – helps keep them soft and tender.
  • 1 tsp baking powder – the lift you need.
  • ½ tsp baking soda – for a touch of spread.
  • ½ tsp salt – never skip it.
  • 2 cups semisweet or dark chocolate chunks – because why stop at one cup?
  • 1 cup walnuts (optional but classic) – adds crunch and makes them feel “gourmet.”

Step-by-Step Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Yes, 400°F sounds aggressive, but trust me—it’s how you get that crisp-outside, gooey-inside magic.
  2. Cream the butter and sugars. Use a hand mixer or stand mixer to beat cold cubed butter with both sugars for about 2 minutes until combined. It’ll look a bit chunky, not fluffy—that’s perfect.
  3. Add eggs. Beat in one egg at a time until smooth-ish. Don’t overmix; we’re not making cake here.
  4. Mix the dry stuff. In another bowl, whisk together both flours, baking powder, baking soda, and salt.
  5. Combine the goods. Add dry ingredients to the butter mixture and mix until just combined. The dough will be thick—like, arm workout thick.
  6. Fold in chocolate and nuts. Use a spatula (or your hands) to mix in those glorious chocolate chunks and walnuts.
  7. Form the dough balls. Scoop into large balls—think ¼ cup of dough per cookie. Don’t flatten them! We want those sky-high bakery vibes.
  8. Bake for 10–12 minutes. The tops should look golden but still soft in the center. They’ll finish setting as they cool.
  9. Cool & devour. Let them rest on the tray for 10 minutes. Or don’t—I won’t judge if you burn your mouth for that first bite of gooey perfection.

Common Mistakes to Avoid

  • Using room-temp butter. Nope. Cold butter is key for thickness. Soft butter = sad, flat cookies.
  • Overbaking. The centers should look underdone when you pull them out. That’s how you get the goo.
  • Skipping the cake flour. It’s what makes the texture soft and bakery-style. Don’t skip it unless you want basic cookies.
  • Overmixing the dough. This isn’t bread. Stir until combined, then stop.
  • Making them too small. The whole charm is in the size. Go big or go home.

Alternatives & Substitutions

  • No cake flour? Mix 2 ¼ cups all-purpose flour with ¼ cup cornstarch to make your own.
  • Nut-free version: Just ditch the walnuts. They’re classic but totally optional.
  • Chocolate swap: Try white chocolate chips, peanut butter chips, or even chunks of your favorite candy bar. Go wild.
  • Brown butter twist: If you’ve got the patience, brown your butter first for a toasty, nutty flavor.
  • Add-ins: Mini marshmallows, pretzels, or toffee bits take these to dessert heaven.

FAQ (Frequently Asked Questions)

Can I make smaller cookies?
You can, but why would you? If you insist, bake smaller ones for 8–9 minutes instead.

Do I need to chill the dough?
Not really! The cold butter does the work for you. But if your kitchen’s warm, 15 minutes in the fridge won’t hurt.

Can I freeze the dough?
Yes! Scoop into dough balls and freeze. Bake straight from frozen—just add 1–2 minutes to the time.

Can I use chocolate chips instead of chunks?
Sure, but chunks melt into those glorious pools of chocolate. IMO, chunks > chips.

Do these taste like Levain Bakery’s?
Pretty darn close. Unless you live above the actual bakery, this is as good as it gets.

How do I store them?
In an airtight container at room temp for up to 3 days. Reheat in the microwave for 10 seconds to revive that gooey magic.

Can I skip the nuts?
Absolutely. Just add more chocolate. (Always add more chocolate.)

Final Thoughts

These Levain Bakery-Style Cookies are thick, chewy, and downright irresistible. They’re the perfect balance of crisp edges and molten centers—the kind of cookie that ruins all other cookies forever.

So grab your butter, channel your inner pastry chef, and bake a batch of these glorious monsters. Just don’t blame me when you “accidentally” eat three in one sitting. 😉

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