Description
These copycat Levain bakery cookies are thick, gooey-in-the-middle cookies with crispy edges and big, melty chocolate pockets.
Ingredients
Scale
- 1 cup cold unsalted butter (cut into cubes)
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup cake flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips or chocolate chunks
Instructions
- In a large bowl or stand mixer, beat the cold, cubed butter with both sugars until everything’s well combined and just a little fluffy.
- Add in the eggs and vanilla, mixing until smooth.
- Toss in the flours, cornstarch, baking powder, baking soda, and salt. Mix until everything just comes together.
- Fold in your chocolate chips or chunks.
- Divide the dough into 8 big mounds, about 4 ounces each. Keep them tall and chunky.
- Bake at 410°F for 10–12 minutes, just until the edges are golden but the centers still look a little underdone.
- Let the cookies rest right on the baking sheet to finish setting.
Notes
- For best results, use cold butter.
- Do not overmix the dough for gooey centers.
- Press extra chocolate on top before baking for more melty pockets.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 600
- Sugar: 30g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Levain Bakery Style Cookies, cookies, dessert, baking