Levain Bakery Style Thick Chocolate Chip Cookies Recipe

Levain Bakery Style Thick Chocolate Chip Cookies Recipe
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This chocolate chip cookies recipe is similar to a copycat of the gargantuan, thick but still perfectly soft and gooey Levain cookies. Thick Chocolate Chip Cookies are all the rage!

How to Make This Recipe


  • 2 Cups Flour, see notes
  • 3/4 teaspoon Baking Soda
  • 1 1/4 Teaspoon Baking Powder
  • 1 teaspoon Cornstarch
  • 1 teaspoon Salt
  • 1/2 Cup Unsalted Butter , cool, not softened, but not cold either.
  • 1/2 Cup Brown Sugar plus 1 Tablespoon
  • 1/3 Cup Granulated Sugar
  • 1 Large Egg
  • 2 1/2 Teaspoons Vanilla
  • 1 1/2 Cups Semi Sweet Chocolate Chips


  1. In a medium bowl, whisk together the flours, baking soda, baking powder, cornstarch, and salt. Set aside.
  2. In the bowl of a standing mixer, beat the butter and sugars on medium speed for 2 minutes.
  3. Add the egg and the vanilla, beat until smooth.
  4. Turn off the mixer and scrape down all sides. Add the flour mixture and mix until smooth, starting on low speed and moving up to medium.
  5. Add chocolate chips and mix to incorporate.
  6. Allow to sit in the fridge for 20 minutes up to overnight for the best results or proceed with the recipe as follows.
  7. Preheat oven to 350.
  8. Scoop out large, heaping 6 ounce size cookies, roll into a ball and place onto a parchment lined baking sheet and bake for 12-14 minutes, less time if there was no refrigeration (I press mine down a little). Remove to a cooling rack as soon as you are able and enjoy!

Recipe’s Notes

    • How to Use Cake Flour in Cookies- Substitute 1/4 of the flour for cake flour. You can even move up to 1/3, but I wouldn’t go more than that. Let us know in the comments which version you prefer.
  • How to Substitute Butter with Cream Cheese in Cookies: Remove 2-3 tablespoons of the butter and use softened cream cheese. We prefer to also use an extra 2 tablespoons of flour in this process.
  • Refrigeration- If you refrigerate your dough, remove it from the fridge to sit on the counter 30-75 minutes before baking or it will be hard to scoop and will not spread much.
  • Freezing Cookie Dough- Cookie dough can be formed into balls and frozen then stored in freezer bags in the freezer. I prefer to throw mine in the fridge to defrost then bake or you can bake frozen but allow up to 5 minutes extra for baking. They will be like bigger balls if you do it this way.
    Cookies can be frozen for up to 3 months.

Nutrition Information

Calories: 581kcal Full Nutrition

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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