Levain-Style Chocolate Chip Cookies Recipe

These levain-style chocolate chip cookies are thick, bakery-style cookies with crisp golden edges and a soft, almost doughy center. They get their signature height from a high flour-to-butter ratio and a generous amount of chopped chocolate, which melts into pools throughout each cookie. This recipe is designed to replicate the famous New York City bakery cookie at home, and it works because the dough is chilled before baking, which prevents spreading and keeps the centers underbaked and gooey.

Ingredients

• 2 cups (260 g) all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (170 g) unsalted butter, cold and cut into cubes
• 1 cup (200 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, cold
• 1 teaspoon vanilla extract
• 2 cups (340 g) semisweet chocolate chips or chopped chocolate bars
• 1 cup (120 g) chopped walnuts (optional)

Instructions

1. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the cold butter, brown sugar, and granulated sugar on medium speed until just combined and no large butter chunks remain, about 2 minutes. The mixture will look crumbly, not creamy.
3. Add the cold eggs and vanilla extract, and beat on low speed until the eggs are incorporated and the mixture looks slightly glossy, about 1 minute. Scrape down the sides and bottom of the bowl.
4. Add the dry ingredients all at once, and mix on low speed until just a few streaks of flour remain. Do not overmix.
5. Fold in the chocolate chips and walnuts (if using) with a rubber spatula until evenly distributed. The dough will be thick and slightly sticky.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. Chilling is essential for preventing spreading and developing the signature thick texture.
7. When ready to bake, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
8. Using a large cookie scoop or your hands, portion the dough into 12 equal balls, each about 1/4 cup (about 80 g) of dough. Do not flatten them; keep them tall and domed.
9. Place 6 dough balls on each prepared baking sheet, spacing them at least 3 inches apart.
10. Bake one sheet at a time on the middle rack for 12–15 minutes, until the edges are golden brown and the centers are still pale and slightly soft. The cookies will look underdone in the middle, which is what you want.
11. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes. They will continue to set as they cool. Transfer to a wire rack to cool completely, or enjoy warm.

Tips

• Use cold ingredients: The butter and eggs must be cold. This slows down spreading and gives the cookies their thick, tall shape. If your kitchen is warm, chill the shaped dough balls for 30 minutes before baking.
• Chop your chocolate: Chocolate chips are fine, but chopped chocolate bars create irregular puddles of chocolate that mimic the bakery-style look. Use a serrated knife and chop into chunks of varying sizes.
• Don’t overbake: The centers should look slightly raw and shiny when you pull them out. They will finish setting as they cool on the hot baking sheet. Overbaked cookies will be dry and flat.
• Substitute for walnuts: If you don’t like walnuts, use pecans, macadamia nuts, or simply omit them. You can also add 1/2 cup of dried cherries or shredded coconut for a different twist.

Serving Suggestions

Serve these cookies warm with a glass of cold milk or a scoop of vanilla ice cream. They are also delicious crumbled over a bowl of vanilla yogurt for a quick dessert parfait. For a more indulgent treat, sandwich two cookies with a layer of chocolate ganache or vanilla buttercream.

Variations

• Double Chocolate: Replace 1/4 cup (30 g) of the all-purpose flour with 1/4 cup (25 g) of unsweetened cocoa powder, and use white chocolate chips instead of semisweet.
• Peanut Butter: Reduce the butter to 1/2 cup (115 g) and add 1/2 cup (130 g) of creamy peanut butter. Omit the walnuts and use milk chocolate chips.
• Oatmeal: Replace 1 cup (130 g) of the flour with 1 cup (90 g) of old-fashioned oats, and add 1 teaspoon of ground cinnamon. Use raisins or dried cranberries instead of chocolate.
• Spiced: Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground nutmeg to the dry ingredients. Use white chocolate chips and add 1/2 cup of chopped crystallized ginger.

Storage and Reheating

Baked cookies can be stored in an airtight container at room temperature for up to 3 days. To keep them soft, add a slice of bread to the container; it will absorb excess air and keep the cookies moist. For longer storage, freeze baked cookies in a single layer in a freezer-safe bag for up to 3 months. Thaw at room temperature for 1 hour before serving. To reheat, place a cookie on a microwave-safe plate and microwave for 10–15 seconds, or warm in a 350°F (175°C) oven for 5 minutes. Unbaked dough balls can also be frozen for up to 3 months; bake from frozen, adding 2–3 minutes to the baking time.

Frequently Asked Questions

Why do my cookies spread too much?
Spreading is usually caused by warm dough or too little flour. Make sure your butter and eggs are cold, and chill the dough for at least 2 hours. If your dough is still sticky after chilling, add an extra 2 tablespoons of flour. Also, check that your baking soda is fresh—old leavener can cause spreading.

Can I use salted butter?
Yes, but reduce the added salt to 1/4 teaspoon. If you use salted butter, you may also want to slightly reduce the salt in the recipe to avoid overly salty cookies.

Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated for up to 24 hours before baking. In fact, a longer chill improves the flavor and texture. You can also freeze the dough balls for up to 3 months; bake them from frozen, adding a few minutes to the baking time.

Why are my cookies dry and cakey?
This usually happens when you overmix the dough or overbake the cookies. Mix just until the flour disappears, and pull the cookies out when the centers are still soft. Also, measure your flour correctly—scooping directly from the bag can pack in too much flour. Use a spoon to fill the measuring cup, then level it off.

Can I make these cookies without a mixer?
Yes. You can mix the dough by hand with a wooden spoon or a stiff spatula. The key is to work quickly so the cold butter doesn’t soften too much. Beat the butter and sugars together until combined, then add the eggs and vanilla, and finally stir in the dry ingredients.

What is the best chocolate to use?
Use a high-quality semisweet or bittersweet chocolate bar (60–70% cacao) and chop it into chunks. This gives you big melty pockets. If you prefer sweeter cookies, use milk chocolate. You can also mix two types of chocolate for a more complex flavor.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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