I still remember the first time I scooped out these oversized cookies and watched the centers stay glossy and soft while the edges turned golden. These Levain Bakery–style cookies are all about contrast: crispy shell, pillowy interior, and a generous handful of chocolate in every bite. They’re perfect for when you want an indulgent treat to share, bake for a crowd, or simply reward yourself after a long day. If you want to compare techniques, you can also check a similar bakery-style chocolate chip cookies recipe that highlights slightly different shaping and baking tips here.
Why you’ll love this dish
These cookies give you bakery-level texture with a straightforward ingredient list. The combination of baking soda and baking powder keeps the cookie puffed and soft while cornstarch helps make the interior tender. Using cool butter instead of melted butter yields thicker cookies that do not spread too thin in the oven. They are excellent for gift boxes, weekend baking sessions, or a coffee-shop style treat at home.
"Big, soft, and packed with chocolate — these cookies felt like a warm hug in dessert form."
Step-by-step overview
Before you begin, expect a quick dry-ingredient mix, creaming of butter and sugars, gentle incorporation of flour, a short chill, and baking just long enough to set the edges. You will portion large 6-ounce rounds for that signature bakery size. Plan about 30 minutes active time plus a 20-minute chill.
What you’ll need
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/4 teaspoons baking powder
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1/2 cup unsalted butter, cool (not melted)
- 1/2 cup brown sugar plus 1 tablespoon
- 1/3 cup granulated sugar
- 1 large egg
- 2 1/2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Notes and small substitutions: use light brown sugar for a subtle molasses flavor. If you only have granulated sugar, keep the brown sugar amount and reduce granulated by 1 tablespoon to maintain balance. For a slightly chewier cookie, swap 2 tablespoons of the flour for an equal amount of bread flour. For more bakery-style guidance, this bakery-style chocolate chip cookies guide is a helpful companion to review technique differences.
Step-by-step instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk the flour, baking soda, baking powder, cornstarch, and salt in a medium bowl. Set aside.
- In a stand mixer, cream the cool butter with the brown and granulated sugars until light and fluffy, about 2 to 3 minutes. Scrape down the bowl.
- Add the egg and vanilla. Mix until the batter is smooth and glossy.
- On low speed, add the dry ingredients gradually. Mix just until there are no visible streaks of flour. Do not overmix.
- Fold in the chocolate chips by hand so they distribute evenly.
- Chill the dough in the refrigerator for at least 20 minutes. This firms the dough and prevents excessive spreading.
- Using a 6-ounce scoop, form large cookie balls and place them on the prepared baking sheet, leaving room to spread.
- Bake for 12 to 14 minutes. The edges should be set and lightly golden, while the centers remain soft and slightly underdone.
- Transfer the cookies to a cooling rack to stop further baking. Serve warm or at room temperature.
Best ways to enjoy it
Serve one warm with a glass of cold milk for a classic pairing. For a dessert plate, warm a cookie for 8 to 10 seconds in the microwave and sandwich a scoop of vanilla ice cream between two cookies. You can also crumble warmed cookies over coffee ice cream for an adult-style affogato-free twist. These are sturdy enough to pack in picnic boxes or bake-sale trays.
Storage and reheating tips
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container for the first day; the cookies will absorb moisture from the bread. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Reheat frozen or refrigerated cookies in a 300°F oven for 5 to 7 minutes to refresh the texture. Always cool cookies completely before sealing containers to avoid condensation.
Pro chef tips
- Keep the butter cool. Slightly chilled butter gives the dough body and yields tall cookies.
- Don’t overmix once flour is added. Overworking develops gluten and will make the cookie cakier.
- Use a 6-ounce scoop for that signature oversized shape and even bake. If you don’t have a scoop, shape balls roughly the size of a tennis ball.
- Chill the dough briefly. Even 20 minutes helps the cookies hold shape and improves texture.
- Bake one test cookie first. Ovens vary, and a single trial will tell you whether to shorten or lengthen the bake time.
Creative twists
- Double-chocolate: swap 1/2 cup flour for unsweetened cocoa powder and add white chocolate chips.
- Nutty add-in: fold in 1/2 cup chopped toasted pecans for crunch.
- Salted top: sprinkle flaky sea salt on each dough mound before baking for a sweet-salty contrast.
- Vegan swap: replace butter with firm plant-based butter and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the egg. Expect a slightly different crumb.
Common questions
How long does prep and total cook time take?
Active prep takes about 25 to 30 minutes. Add a 20-minute chill and 12 to 14 minutes baking. Total time is roughly 60 minutes from start to finish.
Can I make the dough ahead of time?
Yes. Refrigerate the dough for up to 48 hours. For longer storage, freeze scooped dough balls on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a couple of minutes to the bake time.
Why use both baking soda and baking powder?
Baking powder adds lift and a lighter crumb while baking soda helps with browning and spread by reacting with acidic components. Using both yields a puffy cookie with nicely colored edges.
My cookies spread too much. What went wrong?
Common causes are melted or too-soft butter, overmixing, or insufficient chilling. Use cool butter, mix until just combined after adding flour, and chill the dough before baking.
Are these safe to leave at room temperature?
Yes, baked cookies stored in an airtight container at room temperature are safe for 3 to 4 days. If you add perishable fillings like ice cream, keep them refrigerated and consume promptly.
Levain Bakery-Style Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk the flour, baking soda, baking powder, cornstarch, and salt in a medium bowl. Set aside.
- In a stand mixer, cream the cool butter with the brown and granulated sugars until light and fluffy, about 2 to 3 minutes. Scrape down the bowl.
- Add the egg and vanilla. Mix until the batter is smooth and glossy.
- On low speed, add the dry ingredients gradually. Mix just until there are no visible streaks of flour. Do not overmix.
- Fold in the chocolate chips by hand so they distribute evenly.
- Chill the dough in the refrigerator for at least 20 minutes.
- Using a 6-ounce scoop, form large cookie balls and place them on the prepared baking sheet, leaving room to spread.
- Bake for 12 to 14 minutes until the edges are set and lightly golden, while the centers remain soft and slightly underdone.
- Transfer the cookies to a cooling rack to stop further baking. Serve warm or at room temperature.
