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Levain-Style Giant Chocolate Chip Cookies: 2 secrets

Levain-Style Giant Chocolate Chip Cookies
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Create incredibly thick and chewy bakery-style chocolate chip cookies with a delightfully gooey center. These cookies are designed to impress, offering that sought-after texture and rich chocolate flavor.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Cream together the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the chocolate chips.
  6. Chill the dough for at least 30 minutes. This is key for thick cookies.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop large balls of dough (about 1/3 cup each) onto the prepared baking sheets, leaving plenty of space between them.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers still look slightly soft.
  10. Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough is crucial for achieving the desired thickness and preventing excessive spreading.
  • Do not overbake; the cookies will continue to set as they cool.
  • For an extra gooey center, you can slightly underbake them.

Nutrition

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