Levain-Style Chocolate Chip Cookies (Thick & Gooey Bakery Style)

Thick, gooey, bakery-style cookies with a soft center and crisp edges — this Levain-inspired recipe gives you that rich, indulgent texture right at home without the guesswork.

Why You’ll Love This Recipe

• Thick, bakery-style cookies

• Soft, gooey center

• Crispy golden edges

• Easy to follow, step-by-step

• Perfect for beginners

What You'll Need

Ingredients

• 1 cup (226g) unsalted butter, cold and cut into cubes

• 3/4 cup (150g) brown sugar

• 1/2 cup (100g) white granulated sugar

• 2 large eggs

• 2 1/2 cups (315g) all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 2 cups (340g) semi-sweet chocolate chips or chunks

• 1 cup (120g) walnuts (optional)

Pro Tip: For best results, use a kitchen scale (grams) for accuracy and consistent bakery-style cookies.

How To Make Levain-Style Cookies

Instructions

• Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

• In a large bowl, combine the cold cubed butter, brown sugar, and white sugar. Mix until just combined — do not overmix.

• Add eggs one at a time, mixing gently after each addition.

• In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

• Gradually add the dry ingredients into the wet mixture and mix until a dough forms.

• Fold in chocolate chips and walnuts (if using).

• Scoop large dough balls, about 5–6 oz each, for thick bakery-style cookies.

• Place dough balls on the baking sheet, leaving space between each.

• Bake for 10–12 minutes, until the edges are golden and the center is still soft.

  
  

  Optional Chill (For Even Thicker Cookies):

  
  

  For extra thick cookies, cover and refrigerate the dough for 1–2 hours before baking. This helps reduce spreading and enhances the flavor.

If your dough feels too soft or sticky, chill for 30–60 minutes before baking.

✔ Bake immediately

✔ Add chill as optional

Pro Tips for Bakery-Style Cookies

Pro Tips for Perfect Cookies

• Use cold butter to help keep cookies thick and prevent spreading

• Do not overmix the dough — this keeps cookies soft

• Larger dough balls (5–6 oz) give you that bakery-style look

• Let cookies rest for 10 minutes after baking — they will continue to set

• Slightly underbaked centers = soft, gooey texture

Storage

• Store cookies in an airtight container at room temperature for up to 3 days

• For a fresh-out-the-oven texture, reheat in the microwave for 10–15 seconds

• Dough can be frozen and baked later for convenience

FAQ

• Why are my cookies flat?

Your butter may have been too soft or the dough was overmixed.

• Can I freeze the dough?

Yes. Scoop into dough balls, freeze, and bake when ready.

• Can I make smaller cookies?

Yes, just reduce the baking time by a few minutes.

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