Description
Recreate the iconic Levain Bakery-style cookies with this easy-to-follow recipe. These large, chunky cookies boast a perfectly golden edge and a delectably gooey center, packed with rich chocolate chunks. Their unique texture comes from a combination of all-purpose and cake flours, along with cornstarch, ensuring a tender bite every time.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 cup cake flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup cold unsalted butter (cut into cubes)
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semi-sweet chocolate chips or chocolate chunks
Instructions
- Combine Butter and Sugars: In a large bowl or stand mixer, beat the cold, cubed butter together with the light brown sugar and granulated sugar until the mixture is well combined and slightly fluffy, taking care not to whip it excessively.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until the batter is smooth and homogenous.
- Incorporate Dry Ingredients: Add the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Mix just until everything comes together, avoiding overmixing to keep the centers gooey.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips or chunks to distribute evenly throughout the dough.
- Shape the Dough: Divide the dough into 8 large, chunky mounds of about 4 ounces each. Shape them tall and chunky, pressing additional chocolate pieces on top for extra indulgence.
- Bake the Cookies: Preheat the oven to 410°F (210°C). Bake the cookies for 10 to 12 minutes, until the edges are golden brown but the centers still appear slightly underdone.
- Rest and Set: Allow the cookies to rest on the baking sheet after removing from the oven. This resting period lets the centers finish setting and ensures a perfectly gooey texture inside.
Notes
- Using a mix of all-purpose and cake flour, along with cornstarch, creates the trademark soft and cakey texture of Levain cookies.
- Cold butter is key to achieving the ideal dense and chunky cookie dough texture.
- Pressing extra chocolate chunks on top enhances the cookie’s rich chocolatey appearance and taste.
- Avoid overmixing dough once the dry ingredients are added to preserve the gooey center.
- Letting cookies rest on the baking sheet after baking ensures they hold their shape and remain moist inside.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American