Ultimate Gooey Levain Bakery Copycat Chocolate Chip Cookies
These thick, chewy chocolate chip cookies feature a gooey center and crisp edges, capturing the iconic Levain Bakery texture with simple pantry ingredients and an easy method.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (120g) bread flour
- 1 cup (120g) cake flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (227g) unsalted butter, cold and cubed
- ½ cup (100g) granulated sugar
- ¾ cup (165g) packed light brown sugar
- 1 tablespoon light corn syrup
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (340g) high-quality semisweet chocolate chunks
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. Let butter and eggs reach room temperature (about 15-20 minutes).
- In a medium bowl, whisk together bread flour, cake flour, baking soda, and kosher salt. Set aside.
- In a large bowl or stand mixer, beat cold cubed butter with granulated sugar, brown sugar, and corn syrup on medium speed for 3-4 minutes until creamy but still chunky.
- Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and blend until combined.
- Gradually add flour mixture to wet ingredients, mixing on low speed or folding gently until no streaks of flour remain. Do not overmix.
- Fold in chocolate chunks evenly, reserving some to press on top of dough balls.
- Use a ¼ cup (60 ml) cookie scoop or two spoons to portion dough onto baking sheets, spacing about 3 inches apart.
- Bake for 12-15 minutes until edges are golden but centers look slightly underbaked. Rotate pans halfway through baking.
- Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use cold butter chunks to create gooey pockets in the cookies. Avoid overmixing to prevent tough cookies. Chilling dough for 30 minutes is optional but helps prevent spreading. Rotate pans halfway through baking for even color. Use chocolate chunks instead of chips for melty pockets. If no corn syrup, substitute with honey. For gluten-free, swap flours with certified gluten-free blend. For dairy-free, use dairy-free butter and coconut sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Fat: 18
- Carbohydrates: 38
- Protein: 3
Keywords: chocolate chip cookies, Levain Bakery copycat, gooey cookies, thick cookies, homemade cookies, easy cookie recipe