Levain Bakery-Style Super-Thick Chocolate Chip Cookies

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6 steps30 min

Ingredient prep checklist

Assorted Chocolate Chips: 15 ounces assorted chocolate chips (about 2 1/2 cups; 425g), not chopped chocolate; see note

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.

This step uses

Pinch of grated nutmeg
1 teaspoon baking soda
1 3/4 teaspoons baking powder
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)
1/2 ounce vanilla extract (about 1 tablespoon; 15g)
3 1/2 ounces white sugar, preferably well toasted (about 1/2 cup; 100g)
4 ounces light brown sugar (about 1/2 cup, firmly packed; 113g)
4 ounces unsalted American butter (about 1/2 cup; 113g), softened to about 65°F (18°C)

Equipment reference

Stand Mixer, required

Full ingredient reference

4 ounces unsalted American butter (about 1/2 cup; 113g), softened to about 65°F (18°C)
softened to about 65°F (18°C)
4 ounces light brown sugar (about 1/2 cup, firmly packed; 113g)
firmly packed; 113g)
3 1/2 ounces white sugar, preferably well toasted (about 1/2 cup; 100g)
preferably well toasted (about 1/2 cup; 100g)
1/2 ounce vanilla extract (about 1 tablespoon; 15g)
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)
use about half as much by volume or the same weight (plus more for sprinkling, if desired)
1 3/4 teaspoons baking powder
1 teaspoon baking soda
Pinch of grated nutmeg
2 large eggs (about 3 1/2 ounces; 100g), straight from the fridge
straight from the fridge
10 ounces all-purpose flour (about 2 1/4 cups, spooned; 283g), such as Gold Medal
spooned; 283g), such as Gold Medal
15 ounces assorted chocolate chips (about 2 1/2 cups; 425g), not chopped chocolate; see note
not chopped chocolate; see note
8 1/2 ounces raw walnut pieces or lightly toasted pecan pieces (shy 1 3/4 cups; 240g)

References

This step uses

Pinch of grated nutmeg
1 teaspoon baking soda
1 3/4 teaspoons baking powder
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)
1/2 ounce vanilla extract (about 1 tablespoon; 15g)
3 1/2 ounces white sugar, preferably well toasted (about 1/2 cup; 100g)
4 ounces light brown sugar (about 1/2 cup, firmly packed; 113g)
4 ounces unsalted American butter (about 1/2 cup; 113g), softened to about 65°F (18°C)

Equipment reference

Stand Mixer, required

Full ingredient reference

4 ounces unsalted American butter (about 1/2 cup; 113g), softened to about 65°F (18°C)
softened to about 65°F (18°C)
4 ounces light brown sugar (about 1/2 cup, firmly packed; 113g)
firmly packed; 113g)
3 1/2 ounces white sugar, preferably well toasted (about 1/2 cup; 100g)
preferably well toasted (about 1/2 cup; 100g)
1/2 ounce vanilla extract (about 1 tablespoon; 15g)
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)
use about half as much by volume or the same weight (plus more for sprinkling, if desired)
1 3/4 teaspoons baking powder
1 teaspoon baking soda
Pinch of grated nutmeg
2 large eggs (about 3 1/2 ounces; 100g), straight from the fridge
straight from the fridge
10 ounces all-purpose flour (about 2 1/4 cups, spooned; 283g), such as Gold Medal
spooned; 283g), such as Gold Medal
15 ounces assorted chocolate chips (about 2 1/2 cups; 425g), not chopped chocolate; see note
not chopped chocolate; see note
8 1/2 ounces raw walnut pieces or lightly toasted pecan pieces (shy 1 3/4 cups; 240g)