Giant Gooey Levain Bakery Style Cookies

Is there anything quite as comforting as a warm, gooey chocolate chip cookie? Especially one that’s practically the size of your palm? I’ve spent years chasing the perfect copycat recipe for the iconic Levain Bakery cookies, those behemoths of buttery goodness that are slightly underbaked in the center and gloriously crisp on the edges. These aren’t just cookies; they’re an experience. And trust me, this recipe gets you incredibly close to that New York bakery magic, right in your own kitchen.

As a seasoned home baker and recipe developer, I’ve baked countless batches of cookies, tweaking and perfecting techniques along the way. This Levain Bakery-style cookie recipe is the culmination of that experimentation, incorporating key insights and easy-to-follow steps so that anyone, regardless of baking experience, can achieve cookie nirvana. And with the holiday season around the corner, what better time to master the art of the ultimate comfort food? Get ready to impress your friends and family (or just yourself!) with these decadent, unforgettable cookies. It’s time to preheat your oven and embark on a baking adventure.

Ingredients: The Building Blocks of Cookie Bliss

Achieving that signature Levain texture starts with high-quality ingredients and understanding their role. Let’s break it down:

• All-Purpose Flour: Forms the structure of the cookie. Bleached or unbleached works, but unbleached will yield a slightly chewier cookie. Consider using bread flour for an even chewier texture, adding 1-2 tablespoons.
• Cake Flour: This is the secret ingredient! Cake flour has a lower protein content than all-purpose flour, resulting in a more tender and delicate crumb, mimicking Levain’s signature soft interior. Don’t skip it!
• Cornstarch: Another key for tenderness! Cornstarch helps to prevent gluten formation, further contributing to the cookie’s soft, melt-in-your-mouth texture.
• Baking Soda & Baking Powder: The dynamic duo for leavening. Baking soda reacts with the acids in the brown sugar, while baking powder provides a backup lift. Make sure yours are fresh for optimal results.
• Salt: Enhances the flavors of all the other ingredients. Don’t underestimate its importance! A flaky sea salt sprinkled on top after baking adds a gourmet touch.
• Unsalted Butter: Use cold, unsalted butter, cut into cubes. Cold butter is crucial for creating those pockets of steam that result in a chewy interior.
• Granulated Sugar & Brown Sugar: A combination of both is key. Granulated sugar adds crispness, while brown sugar contributes moisture, chewiness, and that classic caramel flavor. Pack your brown sugar tightly when measuring!
• Eggs: Large eggs, also cold, bind the ingredients together and add richness.
• Vanilla Extract: Enhances the overall flavor profile. Use a high-quality pure vanilla extract for the best results.
• Chocolate Chunks: Not just any chocolate chips will do! Opt for high-quality chocolate chunks. The bigger, the better! I prefer a mix of semi-sweet and dark chocolate for a complex flavor.
• Walnuts (Optional): Levain’s signature chocolate walnut cookie is legendary. If you’re adding walnuts, toast them lightly for enhanced flavor.

Expert Tips for Cookie Perfection

I’ve made these cookies more times than I can count, and I’ve learned a few tricks along the way:

• Cold Ingredients are Key: I cannot stress this enough. Cold butter and eggs prevent the cookies from spreading too much and contribute to that characteristic thick, gooey texture.
• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in a tough cookie. Mix until just combined.
• Chill the Dough (Optional, but Recommended): Chilling the dough for at least 30 minutes (or even overnight) allows the flavors to meld and prevents the cookies from spreading too much during baking.
• Use a Large Cookie Scoop: This helps ensure uniform size and even baking.
• Underbake Slightly: This is crucial for that gooey center. The cookies will continue to bake slightly as they cool on the baking sheet.
• Tap the Baking Sheet: As soon as you take the cookies out of the oven, give the baking sheet a gentle tap on the counter. This helps to flatten the cookies slightly and create those signature wrinkles.
• Don’t Move Them Too Soon: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
• Experiment with Flavors: Once you’ve mastered the basic recipe, feel free to experiment with different types of chocolate, nuts, and other add-ins. Peanut butter chips, pretzels, or even chopped-up candy bars would be delicious!
• Baking Sheet Matters: Use light-colored baking sheets. Dark baking sheets can cause the bottoms of the cookies to burn.
• Oven Thermometer: Ovens can be inaccurate. An oven thermometer is a baker’s best friend!
• Mix Chocolate Types: A mix of milk chocolate, semi-sweet, and dark chocolate will create a more complex and interesting flavor.

Storage & Substitutions

• Storage: These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature before enjoying. You can also freeze the dough balls before baking. Simply bake from frozen, adding a few extra minutes to the baking time.
• Gluten-Free: While I haven’t tested this recipe with gluten-free flour, you can try using a 1:1 gluten-free baking flour blend. You may need to adjust the amount of liquid slightly.
• Dairy-Free: Substitute the butter with a plant-based butter alternative. Use dairy-free chocolate chunks.
• Nut-Free: Omit the walnuts (if using).
• Egg Substitutes: While not ideal, flax eggs can be used as a substitute. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for 5 minutes to thicken before adding to the recipe. Note: this may alter the texture slightly.

FAQ: Your Burning Cookie Questions Answered

Why are my cookies flat?

Flat cookies are usually caused by using warm butter, overmixing the dough, or not chilling the dough enough. Make sure your butter is cold, don’t overmix, and chill the dough for at least 30 minutes before baking.

Why are my cookies dry?

Dry cookies can be the result of overbaking or using too much flour. Be sure to measure your flour accurately (spoon and level method) and don’t overbake the cookies. Remember, they should be slightly underbaked in the center.

Can I use chocolate chips instead of chocolate chunks?

While you can use chocolate chips, chocolate chunks provide a much more satisfying and decadent experience. They create those melty pockets of chocolate that are characteristic of Levain Bakery cookies.

How do I get that signature wrinkled top?

The key to the wrinkled top is the combination of cold ingredients, not overmixing the dough, and tapping the baking sheet gently on the counter immediately after taking the cookies out of the oven.

Can I make these cookies smaller?

Yes, you can make these cookies smaller, but you’ll need to adjust the baking time accordingly. Start with 8-10 minutes and check for doneness. The cookies are done when the edges are set and the center is still slightly soft.

My dough is too crumbly, what do I do?

A crumbly dough usually means not enough moisture. Try adding a tablespoon of milk or water to the dough, mixing until just combined.

Can I add other mix-ins?

Absolutely! Get creative and add your favorite mix-ins, such as peanut butter chips, pretzels, chopped-up candy bars, or dried fruit. Just be sure not to add too much, or it will affect the texture of the cookies.

Bake Your Way to Happiness

These Levain Bakery-style cookies are more than just a recipe; they’re an invitation to indulge in a little bit of happiness. With their giant size, gooey centers, and crisp edges, they’re guaranteed to satisfy any sweet tooth. Don’t be intimidated by the slightly longer ingredient list – the results are well worth the effort. So, gather your ingredients, preheat your oven, and get ready to experience cookie perfection.

If you loved this recipe, be sure to check out my other cookie creations, like my Classic Chocolate Chip Cookies, my Peanut Butter Blossom Cookies, and my Oatmeal Raisin Cookies. And don’t forget to leave a comment below and let me know how your Levain Bakery-style cookies turned out! Happy baking!

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