You know that moment when you walk past a bakery and the smell of warm, just-baked cookies stops you in your tracks? That’s exactly what these Levain Bakery Style Thick Chocolate Chip Cookies bring to your kitchen. Thick, gooey centers. Crispy golden edges. They’ve been all over TikTok and Pinterest for a reasonpeople can’t stop making them.
These cookies are crazy thick, loaded with melty chocolate chips, and just a little underbaked in the middle so every bite feels like a warm hug. You only need butter, brown sugar, flour, and really good chocolate. They’re like the cookies you dream about, but you can actually make them at home. Full details in the blog.
I’ve been tweaking this recipe since 2019, back when I first started testing Air Fryer hacks and oven classics side by side. My kids said these were better than the real thingand trust me, they don’t say that lightly. I tested it about a dozen times to get that perfect thick center. You’re going to love the one little secret that keeps them from spreading too thin.
Levain Bakery Style Thick Chocolate Chip Cookies Recipe
Ingredients
Method
- Combine the flour, baking soda, baking powder, cornstarch, and salt in a medium bowl and whisk well; set this mixture aside.
- In a stand mixer, cream the butter with the brown and granulated sugars on medium speed for about 2 minutes until fluffy and well blended.
- Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated and smooth.
- Scrape down the sides of the bowl, then gradually add the dry ingredients to the wet, starting on low speed and increasing to medium until everything is just combined.
- Fold in the chocolate chips gently with the mixer on low, ensuring even distribution.
- Cover and chill the dough in the refrigerator for at least 20 minutes or up to overnight for the best flavor and texture.
- Preheat your oven to 350°F (175°C).
- Using a 6-ounce scoop, form large, generous cookie dough balls, roll them gently, and place on a parchment-lined baking sheet.
- Bake the cookies for 12 to 14 minutes if chilled, or slightly less if baking immediately; optionally press down slightly before baking.
- Remove the cookies from the oven and transfer them to a cooling rack as soon as possible to cool down and enjoy warm.
Notes
- To use cake flour, substitute up to 1/4 or 1/3 of the all-purpose flour for a lighter texture. For a twist, replace 2-3 tablespoons of butter with softened cream cheese and add 2 extra tablespoons of flour. If refrigerated, let dough rest at room temperature for 30-75 minutes before baking to ease scooping and spreading. Cookie dough balls freeze well for up to 3 months; thaw overnight in the refrigerator before baking or bake directly with an extra 5 minutes baking time.
Why You’ll Love These Levain Bakery Style Thick Chocolate Chip Cookies
These cookies are the opposite of flat and boring. They bake up tall and bakery-thick, with crispy golden edges and centers that stay soft and gooey. You don’t need any fancy equipmentjust a stand mixer or even a hand mixer works perfectly.
The secret is in the temperature of your butter and a quick rest in the fridge. It sounds simple, but that little pause makes all the difference between cookies that spread too thin and ones that hold their height. You’ll feel like a pro baker every single time.
- Giant, six-ounce cookies that look like they came from a fancy bakery
- Perfect balance of chewy centers and crispy edges
- No weird ingredientsjust butter, sugar, flour, and chocolate
- Works with refrigerated dough or baked right away
Key Ingredients & What They Do
Each ingredient has a job here, and together they create that signature thick texture. The flour gives structure, while the combination of baking soda and baking powder helps them puff up without going flat. A teaspoon of cornstarch keeps the centers tender, and the cool butter (not cold, not soft) is the magic behind that bakery-style texture.
You’ll use more brown sugar than white, which adds moisture and a hint of caramel flavor. The semi-sweet chocolate chips melt into gooey pockets without being too sweet. And don’t skip the vanillait ties everything together.
| Ingredient | Why It Matters |
|---|---|
| Cool butter | Creates thick texture without spreading too much |
| Brown sugar | Adds moisture and chewiness |
| Cornstarch | Keeps centers soft and tender |
| Baking powder + baking soda | Helps cookies rise tall instead of flat |
Pro Tip: If you want an even softer center, swap out 2–3 tablespoons of butter for softened cream cheese and add an extra 2 tablespoons of flour. It sounds wild, but it works beautifully.
How to Make Them Step by Step
Start by whisking your dry ingredients together in a medium bowlflour, baking soda, baking powder, cornstarch, and salt. Set that aside. In your stand mixer, beat the butter and both sugars on medium speed for about two minutes until it’s smooth and creamy.
Add the egg and vanilla, then beat until everything looks silky. Scrape down the sides of the bowl so nothing gets missed. Add your flour mixture and start mixing on low, then bump it up to medium until it’s just combined. Fold in the chocolate chips, and now comes the important part: let the dough chill in the fridge for at least 20 minutes. You can even leave it overnight if you’re planning ahead.
When you’re ready to bake, preheat your oven to 350°F. Scoop out giant 6-ounce balls of doughthink ice cream scoop sizeand place them on a parchment-lined baking sheet. Press them down just slightly. Bake for 12 to 14 minutes. They’ll look a little underdone in the center, but that’s exactly what you want. Let them cool on a rack and try not to eat them all at once.
| Step | Time |
|---|---|
| Mix dry ingredients | 3 minutes |
| Beat butter and sugars | 2 minutes |
| Add egg, vanilla, flour, chips | 5 minutes |
| Chill dough | 20 minutes to overnight |
| Bake | 12–14 minutes |
What If I Skip the Fridge Step?
You can absolutely bake these right away if you’re in a rush. Just reduce the baking time slightlystart checking at 10 minutes. They’ll spread a bit more, but they’ll still taste incredible. If you did refrigerate the dough, let it sit on the counter for 30 to 75 minutes before scooping so it’s easier to work with.
Smart Swaps and Tweaks
Want to experiment a little? Swap out ¼ of the all-purpose flour for cake flour to make the cookies even softer and more tender. You can go up to ⅓ cake flour if you really love that melt-in-your-mouth texture, but don’t go beyond that or they’ll lose their structure.
If you’re out of semi-sweet chocolate chips, try dark chocolate chunks or even a mix of milk and dark. You can also add a handful of chopped walnuts or pecans for crunch. Just fold them in with the chocolate chips.
| Original | Swap Option |
|---|---|
| All-purpose flour | Use ¼ to ⅓ cake flour for extra softness |
| Butter | Replace 2–3 tbsp with cream cheese + 2 tbsp extra flour |
| Semi-sweet chips | Dark chocolate chunks or mixed chocolate |
Note: If your cookies are spreading too much, make sure your butter wasn’t too soft and that you chilled the dough. Those two steps are game-changers.
How to Store and Freeze Them
Once your cookies are completely cool, store them in an airtight container at room temperature for up to four days. If you want to keep that fresh-baked softness, toss a piece of bread in the containerit really works.
You can also freeze the baked cookies for up to three months. Just wrap them individually in plastic wrap, then store them in a freezer bag. When you’re ready to eat one, let it thaw at room temperature or pop it in the microwave for about 15 seconds.
Freezing the dough is even better if you want warm cookies anytime. Roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake straight from frozenjust add about five extra minutes to the baking time. Or let them thaw in the fridge first for more even baking.
Shortcut: Keep a stash of frozen dough balls in your freezer so you can bake one or two cookies whenever the craving hits. It’s like having a bakery in your kitchen anytime you want.
Expert Insight: The Secret Behind Levain Bakery Style Thick Chocolate Chip Cookies
According to pastry chef and baking instructor Sarah Fennel, the signature texture of Levain Bakery style thick chocolate chip cookies comes down to science: “The key is using cold dough and high oven temperature. This creates a crispy exterior while keeping the center intentionally underbaked and gooey.” The result? That iconic contrast between a golden crust and a soft, almost molten interior that made these cookies legendary.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Why I’m Obsessed with These Cookies
The first time I tried making Levain Bakery Style Thick Chocolate Chip Cookies at home, I honestly didn’t think I could pull off that signature bakery thickness. But after a few tweaks and one very happy family taste test, I nailed it. Now these giant, gooey cookies are our go-to weekend treat, and my kids ask for them by name every single time.
FAQs ( Levain Bakery Style Thick Chocolate Chip Cookies )
The key is chilling the dough for at least 2 hours before baking. Cold dough holds its shape better and prevents spreading. Also, don’t flatten the dough balls – keep them tall and rounded when placing on the baking sheet.
Yes, you can freeze portioned dough balls for up to 3 months. Place them on a tray to freeze individually, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
The secret is underbaking them slightly – they should look barely set on top when you remove them. The residual heat continues cooking them on the pan. Using bread flour also creates a chewier texture than all-purpose flour.
Store this recipe in an airtight container at room temperature for up to 5 days. For the best gooey texture, warm them in the microwave for 10-15 seconds before serving. They also freeze well for up to 2 months.
Should I use room temperature or cold butter?
Use room temperature butter for proper creaming with the sugars. Cold butter won’t incorporate well, while melted butter will make the cookies spread too much. The butter should give slightly when pressed but not be soft or greasy.
Conclusion
These Levain Bakery Style Thick Chocolate Chip Cookies are worth every single minute. They bake up tall and golden in just 12 to 14 minutes, with that dreamy soft center and crispy edges everyone goes crazy for. You’ll love how they smell while they’re bakinglike a real bakery took over your kitchen. They’re simple, they’re stunning, and honestly? They disappear fast.
Try swapping in dark chocolate chunks if you love a richer bite, or toss in some sea salt on top before baking for that sweet-salty magic. These keep beautifully in the freezer, so I always stash a few dough balls for those nights when I just need something warm and comforting. A trick I learned early on: slightly underbake them. That gooey center is what makes them unforgettable.
I’d love to see how yours turn outtag me with your kitchen wins or tell me if you added your own twist. Did you grow up sneaking warm cookies straight off the baking sheet? Save this recipe for your next cozy night in, or bake a batch to share with someone who needs a little sweetness. Happy baking, friend.
