Levain Bakery-Style Super Thick Chocolate Chip Cookies
My go-to recipe for super thicc, chonky cookies. Best when made ahead, chilled in the fridge for 24 hours, and baked in the toaster oven for 13 mins. Cakey on the outside, gooey inside, and able to hold their weight and shape when eaten a la mode.
Recipe adapted from Serious Eats
Ingredients
4 ounces unsalted American butter (about 1/2 cup; 113 g), softened to about 65°F (18°C)
4 ounces light brown sugar (about 1/2 cup, firmly packed; 113 g)
3 1/2 ounces white sugar (about 1/2 cup; 100 g)
1/2 ounce vanilla extract (about 1 tablespoon; 15 g)
2 teaspoons (8 g) 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 1/4 teaspoons baking powder
1 teaspoon baking soda
2 large eggs (about 3 1/2 ounces; 100 g), straight from the fridge
10 ounces all-purpose flour (about 2 1/4 cups, spooned; 283 g)
8 ounces assorted chocolate chips (about 1 cup)
Directions
To Prepare the Dough:
Combine butter, light brown sugar, white sugar, vanilla extract, salt, baking powder, and baking soda in the bowl of a stand mixer fitted with a paddle attachment.
Mix on low to moisten, then increase speed to medium and beat until soft, fluffy, and pale, about 8 minutes; halfway through, pause to scrape bowl and beater with a flexible spatula.
With mixer running, add eggs one at a time, letting each incorporate fully before adding the next. Reduce speed to low, then add the flour all at once.
When flour is incorporated, add chocolate chips and keep mixing until dough is homogeneous.
Divide dough into 8 equal portions (about 6 ounces/170g each) and round each into a smooth ball. Wrap in plastic and refrigerate at least 12 hours before baking; if well protected from air, the dough can be kept in the fridge up to 1 week.
To Bake:
Adjust oven rack to middle position and preheat to 350°F (180°C). Line an aluminum half-sheet pan with parchment paper. When the oven comes to temperature, arrange up to 4 portions of cold dough on prepared pan, leaving ample space between them to account for spread. If you like, sprinkle with additional salt to taste.
Bake until cookies are puffed and lightly brown – 13 minutes for underbaked, gooey cookies and up to 22 minutes for well-done cookies.
Cool cookies directly on baking sheet until no warmer than 100°F (38°C) before serving. Enjoy warm, or within 12 hours. These cookies taste best when freshly baked.
Make ahead and storage: The portioned cookie dough can be wrapped tightly in plastic and refrigerated for up to 1 week. Alternatively, the portions can be individually wrapped, then placed in a freezer-safe zip-top bag and frozen for up to 6 months. Thaw frozen dough to 40°F (4°C), unwrap, and bake as directed.
