Levain Bakery-Style Super-Thick Chocolate Chip Cookies
Inspired by Levain Bakery, these giant chocolate chip cookies are a dessert of epic proportions.
Dish: Chocolate Chip Cookies
Variant: Thick Chocolate Chip Cookies
Source: Levain Bakery-Style Super-Thick Chocolate Chip Cookies
- Total time
- 12 hr 50 min
- Active time
- 25 min
- Yield
- Eight 6-ounce cookies
- Difficulty
- Medium
- Equipment
- 3 required
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Ingredients and Constraints
Ingredients
- Preparation: Not Chopped Chocolate; See Note
Ingredient watchpoints3 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Kosher Salt
2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight (plus more for sprinkling, if desired)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: use about half as much by volume; the same weight
Source: Levain Bakery-Style Super-Thick Chocolate Chip Cookies
Assorted Chocolate Chips
15 ounces assorted chocolate chips (about 2 1/2 cups; 425g), not chopped chocolate; see note
The source row includes a form, size, temperature, or preparation detail.
Details and source
Walnuts or Pecans
8 1/2 ounces raw walnut pieces or lightly toasted pecan pieces (shy 1 3/4 cups; 240g)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: lightly toasted pecan pieces
Source: Levain Bakery-Style Super-Thick Chocolate Chip Cookies
Additional ingredient notes
Required setup
Equipment
Source video
Source video
Method Timeline
Prep
ActivePrep
25 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
25 min
Source Recipe JSON-LD cookTime.
Rest
PassiveRest
12 hr
Source recipe card lists chilling time.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
To Prepare the Dough: Combine butter, light brown sugar, white sugar, vanilla extract, salt, baking powder, baking soda, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment.
Stand MixerStep 2
Mix on low to moisten, then increase speed to medium and beat until soft, fluffy, and pale, about 8 minutes; halfway through, pause to scrape bowl and beater with a flexible spatula. With mixer running, add eggs one at a time, letting each incorporate fully before adding the next. Reduce speed to low, then add the flour all at once. When flour is incorporated, add chocolate chips and nuts and keep mixing until dough is homogeneous.
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Image detailsA collage of 8 photos showing how to cream the butter and sugars together, incorporate eggs, add flour, nuts, and chocolate chips to make Levain-style chocolate chip cookies.Serious Eats / Vicky Wasik · Levain Bakery-Style Super-Thick Chocolate Chip CookiesDev reference Checks1
TimingInfoTimingabout 8 minutes
Target: 8 minute
Expected state: Mix on low to moisten, then increase speed to medium and beat until soft, fluffy, and pale, about 8 minutes; halfway through, pause to scrape bowl and beater with a flexible spatula.
Inputs and tools4
Uses
- 2 large eggs (about 3 1/2 ounces; 100g), straight from the fridge
- 10 ounces all-purpose flour (about 2 1/4 cups, spooned; 283g), such as Gold Medal
- 15 ounces assorted chocolate chips (about 2 1/2 cups; 425g), not chopped chocolate; see note
- 8 1/2 ounces raw walnut pieces or lightly toasted pecan pieces (shy 1 3/4 cups; 240g)
Why and source
This step has reviewed source-backed guidance.
Step 3
Divide dough into 8 equal portions (about 6 ounces/170g each) and round each into a smooth ball. Wrap in plastic and refrigerate at least 12 hours before baking; if well protected from air, the dough can be kept in the fridge up to 1 week (see Make-Ahead and Storage).
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Image detailsA collage of four photos showing how to shape cookie dough into large balls and place them on parchment lined baking sheets.Serious Eats / Vicky Wasik · Levain Bakery-Style Super-Thick Chocolate Chip CookiesDev reference Inputs and tools1
Techniques
Step 4
To Bake: Adjust oven rack to middle position and preheat to 350°F (180°C). Line an aluminum half-sheet pan with parchment paper. When the oven comes to temperature, arrange up to 4 portions of cold dough on prepared pan, leaving ample space between them to account for spread. If you like, sprinkle with additional salt to taste.
350°F; 180°CPreheatStep 5
Bake until cookies are puffed and lightly brown, about 22 minutes, or to an internal temperature of between 175 and 185°F (79 and 85°C). The ideal temperature will vary from person to person; future rounds can be baked more or less to achieve desired consistency.
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Image detailsUsing a probe thermometer to take the temperature of a chocolate chip cookie on a parchment-lined baking sheet.Serious Eats / Vicky Wasik · Levain Bakery-Style Super-Thick Chocolate Chip CookiesDev reference Checks2
TemperatureInfoTemperature185°F
Target: 185 degree-fahrenheit
Expected state: Bake until cookies are puffed and lightly brown, about 22 minutes, or to an internal temperature of between 175 and 185°F (79 and 85°C).
TimingInfoTimingabout 22 minutes
Target: 22 minute
Expected state: Bake until cookies are puffed and lightly brown, about 22 minutes, or to an internal temperature of between 175 and 185°F (79 and 85°C).
Why and source
This step has reviewed source-backed guidance.
Step 6
Cool cookies directly on baking sheet until no warmer than 100°F (38°C) before serving. Enjoy warm, or within 12 hours; these cookies taste best when freshly baked (see Make-Ahead and Storage).
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Image detailsFour baked Levain-style chocolate chip cookies on a parchment lined baking sheets.Serious Eats / Vicky Wasik · Levain Bakery-Style Super-Thick Chocolate Chip CookiesDev reference Checks1
TemperatureInfoTemperature100°F
Target: 100 degree-fahrenheit
Expected state: Cool cookies directly on baking sheet until no warmer than 100°F (38°C) before serving.
Why and source
This step has reviewed source-backed guidance.
Troubleshooting
Reviewed failure and correction notes from process controls.
Let the cookies cool before serving
The cookies feel too soft or fragile right out of the oven.
The chocolate inside is still molten and the cookie structure has not set yet.
Prevention
Cool them on the baking sheet until they are no warmer than about 100°F (38°C).
Recovery
Give the cookies more time on the sheet before moving or serving them.
Source: Levain Bakery-Style Super-Thick Chocolate Chip Cookies
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Make-Ahead and Storage
Thaw frozen dough to 40°F (4°C), unwrap, and bake as directed.
These cookies taste best when freshly baked, but leftovers may be stored in an airtight container at room temperature up to 2 days; rewarm briefly in a 350°F (180°C) oven before serving.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
The Secret for Making Levain Bakery-Style Cookies at Home
Copycat bakers have tried everything to get a cookie this thick, from loads of cornstarch in the dough to a grated hard-boiled egg.
The easiest way to "turn down the volume" on spread in a cookie dough is to decrease the amount of sugar relative to the flour, as sugar is one of the primary factors governing spread in a cookie dough. With that change alone, most drop cookies will spread less as they bake, keeping the finished product nice and thick.
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Selecting the Chocolate
With a mixture of chips, and less sugar than flour, these cookies may have a distinctive ratio of ingredients, but the ingredients themselves are quite familiar.
Aside from the chocolate, there’s butter, brown sugar, plain or toasted white sugar, and eggs, along with walnuts (a signature ingredient in those Levain cookies).
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Using a Classic Method to Make Levain Bakery-Style Cookies
Start by creaming the butter and sugar (plus the leavening agents, vanilla, and salt) until light and fluffy.
Proper aeration is yet another determining factor in limiting spread, so it's vital to get it right in super-thick chocolate chip cookies like these. Once the butter and sugar are well aerated, the eggs are added one by one, followed by the flour, chocolate chips, and walnuts.
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How Do You Know When the Cookies Are Done?
Due to their reduced sugar content, these cookies may be thick, but they don't retain moisture as well as other styles, so they'll also stale faster.
No matter how many cookies you bake, make sure they're no warmer than 100°F (38°C) before digging in.
Testing photos
Photos that support the article's cooking notes.
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Source: Levain Bakery-Style Super-Thick Chocolate Chip Cookies
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Eight 6-ounce cookies
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
This recipe works best with commercial chocolate chips, as the increased surface area of chopped chocolate can disrupt the structure of the dough.
This recipe works best with commercial chocolate chips, as the increased surface area of chopped chocolate can disrupt the structure of the dough. For the best flavor, try blending several supermarket brands with different cocoa percentages. For more information, see our guide to buying chocolate chips.
The portioned cookie dough can be wrapped tightly in plastic and refrigerated for up to 1 week.
The portioned cookie dough can be wrapped tightly in plastic and refrigerated for up to 1 week. Alternatively, the portions can be individually wrapped, then placed in a freezer-safe zip-top bag and frozen for up to 6 months. Thaw frozen dough to 40°F (4°C), unwrap, and bake as directed.
These cookies taste best when freshly baked, but leftovers may be stored in an airtight container at room temperature up to 2 days; rewarm briefly in a 350°F (180°C) oven before s
These cookies taste best when freshly baked, but leftovers may be stored in an airtight container at room temperature up to 2 days; rewarm briefly in a 350°F (180°C) oven before serving.
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Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
Levain Bakery-Style Super-Thick Chocolate Chip Cookies
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