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 Recipe With Gooey Texture

Name: Levain Bakery Chocolate Chip Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: American
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

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