If you’re craving bakery-style cookies with a thick, gooey center and a crisp golden edge, this Levain Bakery-Style Cookies recipe is exactly what you need. These indulgent chocolate chip and walnut cookies are packed with rich flavors and an irresistible texture. Perfect for dessert lovers and cookie enthusiasts alike!
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Why You’ll Love This Recipe
- Bakery-Quality Cookies at Home – Enjoy thick, chewy cookies just like the famous Levain Bakery, without leaving your kitchen.
- Quick & Easy – No need to chill the dough! These cookies come together in under 30 minutes.
- Rich, Buttery Flavor – Made with cold butter for an ultra-flaky texture.
- Perfectly Textured – Crisp on the outside, irresistibly gooey on the inside
Ingredients Breakdown
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Butter (1 cup, cold & cubed): Creates a rich, buttery flavor and helps maintain the thick, chunky texture.
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Brown Sugar (¾ cup): Adds moisture, chewiness, and a deep caramel-like sweetness.
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Granulated Sugar (½ cup): Helps with structure and gives the cookies a slight crispness.
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Eggs (2 large): Bind the dough together and contribute to the soft, fudgy texture.
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Vanilla Extract (1 tsp): Enhances the flavor with a warm, aromatic sweetness.
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All-Purpose Flour (3 cups): Provides structure and keeps the cookies dense and thick.
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Baking Powder (1 tsp) & Baking Soda (½ tsp): Work together to give a slight rise while keeping the cookies thick.
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Salt (½ tsp): Balances the sweetness and enhances the flavors.
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Chocolate Chips (2 cups): Melts into pools of chocolate, creating a rich, gooey bite.
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Chopped Walnuts (1 cup): Adds a delicious crunch and nutty flavor, complementing the chocolate.
Tips and Tricks
- Use Cold Butter – This prevents over-spreading and helps create a thick texture.
- Don’t Overmix – Overworking the dough can result in tough cookies.
- Bake in Small Batches – Large cookies need proper spacing for even baking.
- Experiment with Chocolate – Try dark, milk, or white chocolate chips for different flavors.
Variations and Customizations
- Nut-Free Option: Skip the walnuts or replace them with extra chocolate chips.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend for a celiac-friendly treat.
- Extra Gooey: Add a few extra chocolate chunks on top before baking.
- Espresso Kick: Add ½ teaspoon of espresso powder for a rich depth of flavor.
Pairing Suggestions
- With Coffee or Milk: These cookies pair beautifully with a hot cup of coffee or a glass of cold milk.
- Ice Cream Sandwiches: Place a scoop of vanilla ice cream between two cookies for the ultimate indulgence.
- Chocolate Drizzle: Melt some dark chocolate and drizzle over cooled cookies for extra decadence.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezing Dough: Shape the dough into balls, freeze on a tray, then transfer to a freezer-safe bag for up to 3 months.
- Reheating: Warm cookies in the microwave for 10-15 seconds to bring back their gooey texture.
Popular Questions
Can I make these cookies without nuts?
Yes! Simply omit the walnuts, and they’ll still be just as delicious.
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Why do I need to use cold butter?
Cold butter helps create a thick, bakery-style texture by preventing excessive spreading during baking.
Can I make smaller cookies?
Absolutely! Use ¼ cup dough per cookie and bake for about 8-10 minutes.
How do I make them extra gooey?
Slightly underbake them and let them cool on the baking sheet for a few minutes.
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Levain Bakery-Style Cookies
- Total Time: 25-27 minutes
- Yield: 8 large cookies 1x
Description
Thick, gooey, and packed with chocolate chips and walnuts, these cookies rival Levain Bakery’s famous treats. With a crispy golden crust and a soft, fudgy center, they’re the ultimate indulgence!
Ingredients
- 1 cup cold, cubed butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups chocolate chips
- 1 cup chopped walnuts
Instructions
Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper for easy cleanup.
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2. Cream the Butter & Sugars
Using a stand or hand mixer, beat the cold cubed butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the Wet Ingredients
Mix in eggs and vanilla extract until fully incorporated.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add this to the wet ingredients, mixing until just combined.
5. Fold in the Good Stuff
Gently fold in chocolate chips and walnuts, distributing them evenly throughout the dough.
6. Scoop & Shape
Form large dough balls, using ½ cup per cookie. Place only 4 cookies per baking sheet to allow them room to spread.
7. Bake to Perfection
Bake for 10-12 minutes, or until the edges turn golden brown while the centers remain soft.
8. Cool & Enjoy
Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.
Notes
- This recipe yields extra-large cookies similar to Levain Bakery.
- Adjust baking time based on your oven, as temperatures may vary.
- Always use high-quality chocolate for the best results.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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