Why You’ll Love This Levain Bakery Chocolate Chip Cookies
Imagine sinking your teeth into a cookie that’s thick, chewy, and packed with gooey chocolate every time you bake. This Levain Bakery Chocolate Chip Cookies recipe captures that magic, making it a hit for home bakers like you and me. It’s simple to whip up, with ingredients you probably have on hand, and delivers that crave-worthy contrast of crisp edges and a soft center.
One reason you’ll adore this recipe is its ease gather your ingredients quickly and get baking without fuss. If you’re watching what you eat, tweak it for a healthier twist with whole-grain flour or less sugar. Plus, it’s super versatile, letting you swap in options for gluten-free or vegan diets while keeping the Levain Bakery Chocolate Chip Cookies’ signature taste.
The flavor is what really seals the deal, with rich chocolate and a hint of salt that makes every bite unforgettable. Pair it with coffee for a treat that feels like a cafe visit at home. Whether you’re a busy parent or a baking enthusiast, this recipe fits right into your routine and brings joy to your kitchen.
Jump To
- 1. Why You’ll Love This Levain Bakery Chocolate Chip Cookies
- 2. Essential Ingredients for Levain Bakery Chocolate Chip Cookies
- 3. How to Prepare the Perfect Levain Bakery Chocolate Chip Cookies: Step-by-Step Guide
- 4. Dietary Substitutions to Customize Your Levain Bakery Chocolate Chip Cookies
- 5. Mastering Levain Bakery Chocolate Chip Cookies: Advanced Tips and Variations
- 6. How to Store Levain Bakery Chocolate Chip Cookies: Best Practices
- 7. FAQs: Frequently Asked Questions About Levain Bakery Chocolate Chip Cookies
- 8. Levain Bakery Chocolate Chip Cookies
Essential Ingredients for Levain Bakery Chocolate Chip Cookies
To make these Levain Bakery Chocolate Chip Cookies just right, start with quality ingredients that build that perfect texture and taste. Below is a structured list of all the ingredients needed, based on a detailed recipe for extra-large, thick chocolate chip cookies with a gooey center and crisp edges. I’ve pulled together every item with precise measurements so you can follow along without any guesswork.
- 1 cup cold butter, cut into small cubes
- 1 cup brown sugar (light brown sugar recommended)
- 1/2 cup sugar
- 2 eggs
- 1 1/2 cups cake flour (can substitute with all-purpose flour)
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups chocolate chips (semi-sweet preferred)
- 2 cups walnuts, roughly chopped
This list covers everything for a batch that makes 8 extra-large cookies. For special tweaks, like going vegan or gluten-free, check out the tips later we’ll cover those swaps to keep your Levain Bakery Chocolate Chip Cookies delicious.
How to Prepare the Perfect Levain Bakery Chocolate Chip Cookies: Step-by-Step Guide
Gathering Your Ingredients
First, gather all your ingredients and measure them out to set yourself up for success. Preheat your oven to 410 degrees Fahrenheit and get your baking sheets ready with nonstick silicone mats for easy cleanup. This step ensures your Levain Bakery Chocolate Chip Cookies turn out with that ideal gooey center.
Creaming the Butter and Sugars
Next, in a large bowl, cream together the cold cubed butter, brown sugar, and sugar for about 4 minutes until it’s nice and creamy. This mixes in air for the soft texture we love. Remember, using cold butter helps it blend smoothly without melting too fast.
Adding Eggs and Dry Ingredients
Add the eggs one at a time, mixing well after each to keep the dough even. Then, stir in the cake flour, all-purpose flour, cornstarch, baking soda, and salt just until combined don’t overmix or you’ll lose that chewy bite. For a fun twist, if you’re feeling creative, head over to our churro cheesecake cookies recipe for more baking ideas that pair great with this one.
Folding in Mix-Ins and Baking
Fold in the chocolate chips and walnuts to add that crunch and gooey goodness. Divide the dough into large balls for 8 extra-large cookies, placing only 4 per sheet since they spread. Bake for 9 to 12 minutes until the tops are golden brown, then let them rest for at least 10 minutes to set. Prep time is just 10 minutes, cook time 11 minutes, and total time 21 minutes quick and rewarding!highly specific tips for the best chocolate chip cookies
Dietary Substitutions to Customize Your Levain Bakery Chocolate Chip Cookies
Everyone has their own needs in the kitchen, and this Levain Bakery Chocolate Chip Cookies recipe is flexible enough to adapt. For instance, if you’re out of cake flour, swap it with all-purpose flour plus a bit of cornstarch for that tender feel. Let’s break down some easy changes to make these cookies work for you.
| Original Ingredient | Substitution Option | Why It Works |
|---|---|---|
| Butter | Vegan butter | Keeps the rich flavor and helps with that crisp edge |
| Eggs | Flax egg | Binds the dough without altering the gooey center much |
| Flour | Gluten-free blend | Maintains the thick structure for those bakery vibes |
Try adding oats or dried fruit for a new twist, keeping the Levain Bakery Chocolate Chip Cookies’ hearty feel.
Mastering Levain Bakery Chocolate Chip Cookies: Advanced Tips and Variations
Once you’re comfortable with the basics, level up your Levain Bakery Chocolate Chip Cookies with these pro moves. Start by controlling temperatures like chilling the dough for better shape.
Using cold butter cut into small cubes helps it cream smoothly with the sugars, just as the original recipe suggests.This keeps the cookies thick and prevents spreading.
For flavor boosts, add espresso powder or citrus zest to mix things up. If you’re storing dough, remember it lasts up to 3 months in the freezer bake from frozen with an extra minute or two. Here’s a tip: pair this with our lemon oatmeal cookies for a refreshing variety in your baking routine.
How to Store Levain Bakery Chocolate Chip Cookies: Best Practices
Keeping your Levain Bakery Chocolate Chip Cookies fresh is key to enjoying that gooey center later. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for a week to firm them up. For longer, freeze the baked cookies or dough portions, and they hold for months.
When reheating, warm in a low oven to bring back that just-baked feel. These methods ensure your treats stay tasty, whether you’re prepping ahead or saving leftovers.
FAQs: Frequently Asked Questions About Levain Bakery Chocolate Chip Cookies
What type of flour should I use to make Levain Bakery-style chocolate chip cookies?
The original Levain Bakery recipe calls for cake flour to achieve the cookie’s signature soft and crumbly texture. If you don’t have cake flour, you can substitute all-purpose flour plus cornstarch (1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch) to mimic the lighter texture. Avoid using only all-purpose flour without modification, as it can make the cookies denser.
How long can I store Levain Bakery cookie dough in the freezer before baking?
You can freeze the cookie dough in an airtight container for up to 3 months. When ready to bake, either thaw the dough at room temperature for 1-2 hours or bake directly from frozen by increasing the baking time by 1-2 minutes at 400°F. Freezing the dough this way maintains freshness and allows you to enjoy freshly baked cookies anytime.
What kind of chocolate chips work best for Levain Bakery chocolate chip cookies?
Semi-sweet chocolate chips are recommended to replicate the balance of flavors in Levain Bakery cookies. They provide a rich but not overly sweet taste that complements the brown sugar and butter in the dough. Using high-quality chocolate chips or chunks can also improve the cookie’s texture and flavor.
Does the original Levain Bakery cookie recipe include vanilla extract?
Levain Bakery’s original chocolate chip cookie recipe does not use vanilla extract. Some home bakers add 1 teaspoon of vanilla when mixing in the eggs to enhance flavor, but it’s optional. The recipe relies on the flavor of brown sugar, butter, and chocolate for its distinctive taste.
Can I bake Levain Bakery chocolate chip cookies without cake flour?
Yes, you can achieve similar results without cake flour by substituting with a blend of all-purpose flour and cornstarch, or by using only all-purpose flour for a slightly denser cookie. Adjust baking time as needed, and consider chilling the dough beforehand to help maintain the cookie’s texture and prevent spreading.
Levain Bakery Chocolate Chip Cookies
- Total Time: 21 minutes
- Yield: 8 extra-large cookies
Description
🍪 Chocolate Chip Crush Cookies Recipe with Rich, Gooey Texture delivers indulgently thick cookies with a perfect balance of crisp edges and a soft, gooey center.
🧈 This recipe uses cold butter and cake flour to create a tender, rich cookie that melts in your mouth, making it a must-try for cookie lovers.
Ingredients
– 1 cup cold butter, cut into small cubes
– 1 cup brown sugar (light brown sugar recommended)
– 1/2 cup sugar
– 2 eggs
– 1 1/2 cups cake flour (can substitute with all-purpose flour)
– 1 1/2 cups all-purpose flour
– 1 teaspoon cornstarch
– 3/4 teaspoon baking soda
– 3/4 teaspoon salt
– 2 cups chocolate chips (semi-sweet preferred)
– 2 cups walnuts, roughly chopped
Instructions
1-Gathering Your Ingredients: First, gather all your ingredients and measure them out to set yourself up for success. Preheat your oven to 410 degrees Fahrenheit and get your baking sheets ready with nonstick silicone mats for easy cleanup. This step ensures your Levain Bakery Chocolate Chip Cookies turn out with that ideal gooey center.
2-Creaming the Butter and Sugars: Next, in a large bowl, cream together the cold cubed butter, brown sugar, and sugar for about 4 minutes until it’s nice and creamy. This mixes in air for the soft texture we love. Remember, using cold butter helps it blend smoothly without melting too fast.
3-Adding Eggs and Dry Ingredients: Add the eggs one at a time, mixing well after each to keep the dough even. Then, stir in the cake flour, all-purpose flour, cornstarch, baking soda, and salt just until combined don’t overmix or you’ll lose that chewy bite. For a fun twist, if you’re feeling creative, head over to our churro cheesecake cookies recipe for more baking ideas that pair great with this one.
4-Folding in Mix-Ins and Baking: Fold in the chocolate chips and walnuts to add that crunch and gooey goodness. Divide the dough into large balls for 8 extra-large cookies, placing only 4 per sheet since they spread. Bake for 9 to 12 minutes until the tops are golden brown, then let them rest for at least 10 minutes to set. Prep time is just 10 minutes, cook time 11 minutes, and total time 21 minutes quick and rewarding!highly specific tips for the best chocolate chip cookies
Notes
🧈 Use cold butter cut into small cubes to help it cream smoothly with sugars.
🌾 Cornstarch adds thickness without drying out the cookies.
⏲ Bake at 410°F for a quick crust formation keeping the inside gooey.
🥄 Use silicone baking mats for easier cookie removal and even baking.
❄ Dough can be frozen for up to 3 months; bake frozen dough with 1-2 minutes extra time or thaw before baking.
⌛ Allow cookies to cool 10-15 minutes after baking for best texture.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
Keywords: chocolate chip cookies,gooey cookies,crush cookies,thick chocolate chip cookies