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Crispy Gooey Levain-Style Giant Chocolate Chip Cookies

Levain-Style Giant Chocolate Chip Cookies - featured image
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These giant cookies feature crispy edges and a gooey, soft center, delivering a perfect balance of textures inspired by Levain Bakery’s iconic style. Easy to make with simple pantry ingredients, they are perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) cold unsalted butter, cut into cubes
  • 3/4 cup (150g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 cups (350g) semi-sweet chocolate chips
  • 1 cup (100g) chopped walnuts or pecans (optional)

Instructions

  1. Prep your ingredients: Take the butter out of the fridge and cut it into cubes. Bring eggs to room temperature and measure out all dry ingredients. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper or a silicone mat.
  2. Cream butter and sugars: In a large bowl, beat cold unsalted butter cubes with granulated sugar and packed light brown sugar until the mixture is fluffy but still slightly chunky, about 3-4 minutes.
  3. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract. The batter will look thick and creamy.
  4. Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  5. Combine wet and dry: Slowly add the dry ingredients into the wet mixture, folding gently with a spatula. Stop as soon as the flour disappears to avoid overmixing.
  6. Stir in chocolate chips and nuts: Fold in semi-sweet chocolate chips and chopped walnuts or pecans if using, ensuring even distribution without crushing the chips.
  7. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour, ideally up to 24 hours.
  8. Scoop and shape: Using a 1/4 cup cookie scoop or large spoon, portion dough balls onto the prepared baking sheet, spacing them 3 inches apart. Slightly flatten the tops with your fingers.
  9. Bake: Bake in the preheated oven for 15-18 minutes or until edges are golden brown but centers still look soft and underbaked.
  10. Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling.

Notes

Use cold butter chunks to keep dough chunky and prevent spreading. Chill dough for at least 1 hour to solidify butter and enhance flavor. Avoid overbaking to maintain gooey centers. Heavy-duty baking sheets prevent warping and uneven baking. High-quality chocolate chips like Ghirardelli or Guittard recommended. Dough can be refrigerated up to 24 hours or frozen before baking.

Nutrition

Keywords: giant chocolate chip cookies, Levain style cookies, crispy edges gooey center, easy chocolate chip cookies, bakery style cookies

Find it online: https://lucastable.com/crispy-gooey-levain-style-giant-chocolate-chip-cookies-recipe-easy-step-by-step-guide/