There’s nothing quite like the aroma of freshly baked cookies wafting through the house, is there? If you’re like me and have a soft spot for chocolate chip cookies, then you’re in for a treat! Today, I’m excited to share my take on the famous Levain Bakery Chocolate Chip Cookies. These cookies are thick, gooey, and packed with chocolatey goodness. Plus, they’re perfect for quick family dinners or as a sweet treat after one of those easy pasta recipes you whip up during the week. Let’s dive into this delightful recipe!
Why You’ll Love This Recipe
- Thick and chewy texture that melts in your mouth.
- Simple ingredients that you probably already have at home.
- Perfect for sharing with family and friends.
- Great for any occasion, from casual weeknight dinners to holiday gatherings.
- Can be customized with your favorite mix-ins!
Ingredients
To make these scrumptious cookies, you’ll need the following ingredients:
- 115 grams unsalted butter (cold)
- 190 grams brown sugar
- 1 teaspoon vanilla extract
- 1 large egg (cold)
- 245 grams all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 225 grams chopped chocolate (dark or milk)
- 50 grams chopped walnuts
- Sea salt flakes (for sprinkling)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get baking! Follow these simple steps to create your own Levain Bakery Chocolate Chip Cookies:
- Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
- In a mixing bowl, cream the cold butter and brown sugar using an electric mixer until combined. Add the vanilla extract and egg, mixing until just combined.
- Gradually add the flour, cornstarch, baking soda, and a pinch of salt. Mix on low speed until a soft dough forms; then fold in the chopped chocolate and walnuts.
- Scoop about 2 tablespoons of dough per cookie onto the prepared trays, spacing them apart.
- Bake for 12-14 minutes until golden brown. Cool on wire racks and sprinkle with sea salt before serving.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your cookies turn out perfectly every time:
- Use cold butter and eggs for a denser cookie that holds its shape.
- Don’t overmix the dough; mix just until combined to keep the cookies tender.
- For an extra touch, try adding a sprinkle of sea salt on top right before baking.
- Feel free to swap out the walnuts for your favorite nuts or even add in some dried fruit for a twist!
How to Serve
These cookies are best enjoyed warm, straight from the oven! Pair them with a glass of cold milk or a scoop of vanilla ice cream for a delightful dessert. They also make a fantastic addition to any holiday gathering or as a sweet treat for your next Thanksgiving Desserts Easy or Christmas Desserts Easy celebration. You can even serve them alongside a slice of Decadent Chocolate Cake for a chocolate lover’s dream!
Make Ahead and Storage
If you want to prepare these cookies ahead of time, you can scoop the dough onto the baking trays and freeze them. Once frozen, transfer the cookie dough balls to a zip-top bag and store them in the freezer for up to 3 months. When you’re ready to bake, just pop them in the oven straight from the freezer, adding a couple of extra minutes to the baking time.
For storing baked cookies, keep them in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can refrigerate them or freeze them for later enjoyment.
So, what are you waiting for? Grab your ingredients and let’s make these amazing Levain Bakery Chocolate Chip Cookies! They’re sure to become a family favorite, just like my Moist Chocolate Cake and Ultimate Chocolate Indulgence Cake. Happy baking!
Levain Bakery Chocolate Chip Cookies
Ingredients
Method
- Preheat oven to 180°C (350°F) and line baking trays with parchment.
- Cream cold butter and brown sugar until combined. Add vanilla and egg, mix briefly.
- Mix in flour, cornstarch, baking soda, and salt; fold in chocolate and walnuts.
- Scoop 2 tbsp dough per cookie onto trays, spacing apart.
- Bake 12-14 minutes until golden. Cool and sprinkle with sea salt.