Bakery Style Chocolate Chip Cookies (Levain Style Cookies)

You know what’s better than a traditional chocolate chip cookie?

Bakery-style chocolate chip cookies, Levain style, of course. These cookies are crisp and caramelized on the outside but soft and gooey on the inside. And they are BIG. Tips below on how to make them smaller.

Bakery Style Chocolate Chip Cookies (Levain Style Cookies)

What is a Bakery Style Chocolate Chip Cookie?

I don’t believe there is just one definition of a bakery-style cookie. I’ve had many “bakery” cookies, all of which vary in thickness, texture, and softness.

So, when I was coming up with my version of a bakery cookie, I wanted to make one similar to the famous Levain bakery cookies.

I don’t typically make cookies this big, but it was too fun not to make these cookies giant.

Here are the main characteristics of Levain cookies:

  1. They are crisp, brown, and “caramelized” on the outside.
  2. These cookies are soft and gooey (underbaked) on the inside.
  3. They are loaded with good-quality chocolate.
  4. The most famous Levain version has walnuts, but they are optional here.
  5. These cookies are THICK. There’s nothing lightweight about these babies.
  6. And they are best eaten warm when the interior is still gooey and melty. They are delicious and best eaten within the first 24 hours.
Levain style chocolate chip cookies

3 Tips for Making the Perfect Levain Style Cookies

As a recipe developer and instructor, I’m constantly testing, trying, and learning more about how baking works so that I can teach others the best methods and techniques.

This cookie proved a little tricky initially as I was creating the recipe for one of my cookie classes.

Typically, when I make cookies, I roll them into nice, neat balls that are smooth. This ensures no jagged edges during baking.

But I had to toss that concept out the window when I made these after doing some research (and experiencing a few failures). So, without further ado, here are 3 tips for making these cookies!

  1. Use room-temperature butter—65 F butter, to be exact—and make sure it’s unsalted. ALWAYS use unsalted butter for all baked goods. Use a thermometer if needed. Baking is a science, so sometimes it calls for a thermometer!
  2. Weigh the cookie dough according to the directions. No cookie scoop will do for this recipe. As bakers, we are all about accuracy, and there’s not a cookie scoop exactly the right size for these bakery-style chocolate chip cookies.
  3. Bake the cookies with two sheet trays together. More details in the recipe on this one, but it helps the bottoms of the cookies not to brown too much.

Pro Tip: I share so many things in my classes that I can’t possibly share in a post, but here is a bonus pro tip. Don’t roll the balls. Keep the dough loose and lightly in the form of a mound. They will bake better!

Bakery Style Chocolate Chip Cookies, thick and soft

How to Make Smaller Cookies

If these Levain-style cookies are too big for your liking, then you can easily reduce the size down to 100 grams each.

Reduce the baking temperature to 350, and start the baking time at 12 minutes. Because of their reduced size, the interiors of small cookies will not be as thick and gooey.

But as long as you know that ahead of time, you’ll be prepared for the difference in texture.

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Bakery Style Chocolate Chip Cookies (Levain Style Cookies)

a Bakery Style Chocolate Chip Cookie (Levain Style Cookie) broken in half to show the gooey interior

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5 from 3 reviews

  • Author: Camille
  • Prep Time: 15 minutes
  • Chill Time: 120 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 33 minutes
  • Yield: 6 large cookies 1x
  • Category: cookies

Ingredients

Units Scale
  • 170 g unsalted butter, 63-65 F(room temp)
  • 45 g granulated sugar
  • 160 g light brown sugar
  • 2 cold eggs (100 grams total)
  • 2 tsp vanilla extract
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 2 tsp cornstarch
  • 290 g all-purpose flour
  • 200 g semi-sweet chocolate chips (Ghiradelli)
  • 120 g pecans or walnuts, roughly chopped (optional)

Instructions

Notes

This is a Baker Street Society recipe.

5 Comments

  1. Yummy cookies. Can I make them eggless?






    • Hi Mita, while you can make these cookies eggless, the texture will not be the same with other substitutions. But you are welcome to try!

  2. Good cookies. I made one batch gluten free to accommodate a friend and they turned out just had good.






  3. Fabulous cookies! Made for my grandson’s birthday “cake.” A big hit with everyone






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