Levain Bakery Chocolate Chip Cookies
Thick, chewy chocolate chip cookies inspired by the famous Levain Bakery style, featuring large chunks of chocolate and a crispy exterior with a gooey center.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 large cookies 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup cold unsalted butter, cut into small cubes
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1/2 cup dark rye flour
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups walnuts, roughly chopped (optional)
Instructions
- Preheat oven to 400°F (204°C). Line baking sheets with parchment paper.
- In a stand mixer with paddle attachment, cream cold butter and both sugars on medium speed until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
- Whisk together rye flour, all-purpose flour, baking powder, baking soda, and salt. Gradually add to wet ingredients on low speed until just combined. Fold in chocolate chips and walnuts.
- Scoop 6-ounce dough balls (about 1/2 cup each) onto baking sheets, spacing 2 inches apart. Bake 8-10 minutes until golden brown but centers are still soft. Cool on sheets 10 minutes, then transfer to wire rack.
Notes
Use cold butter for the signature chunky texture. Dough balls can be frozen for up to 3 months. Bake from frozen, adding 1-2 extra minutes.
Nutrition
- Calories: 850
- Sugar: 65g
- Sodium: 350mg
- Fat: 50g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 95g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 110mg