Levain-Style Thick Chocolate Chip (Copycat)
Recipe At A Glance
- Origin: New York (Levain-style copycat)
- Yield: 8 giant cookies
- Total Time: PT1H
- Difficulty: Medium
- Rating: 4.6/5
Thick like a stack of coasters and somehow still gooey. Cold butter meets a hot oven and the centers stay plush.
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🍪 Levain-Style Thick Chocolate Chip (Copycat) — Full Recipe
Recipe At a Glance
- Origin: New York (Levain-style copycat)
- Yield: 8 giant cookies
- Total Time: PT1H
- Difficulty: Medium
- Rating: 4.6
Ingredients
- 170 g cold unsalted butter, cubed (3/4 cup)
- 120 g brown sugar (1/2 cup)
- 80 g white sugar (1/3 cup)
- 2 large eggs, cold
- 260 g all-purpose flour (2 cups + 1 tbsp)
- 60 g cake flour (1/2 cup)
- 1 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 250 g chocolate chips/chunks (1 1/2 cups)
- 100 g walnuts, chopped (optional)
Method
- Beat cold butter with sugars; add eggs just to combine.
- Mix in dries until just combined; fold in chips & walnuts.
- Form 8 tall mounds (about 120 g); chill 30 min.
- Bake 400°F / 205°C for 10–12 min; rest on sheet.
Tips
Keep dough mounded tall; carryover heat sets the gooey center.
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