The search for the perfect big, thick, chewy chocolate chip cookie is endless. Many claim the title, and here’s my favorite version — a recipe my family and friends keep asking for.
These cookies are large, tender inside, slightly crisp on the outside, and loaded with chocolate. They’re my take on the Levain-style cookie: I focused on height and texture rather than making an exact clone, and the result is a cookie that’s reliably rich, gooey, and satisfying.
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Watch How to Make My Best Chocolate Chip Cookies (< 1 minute)
How to make a Levain-style cookie
My obsession with a tall, gooey, bakery-style cookie began after trying Levain Bakery’s signature cookie. Those are huge and decadent, and while I don’t try to copy the exact flavor, I aimed to match the tall, slightly underbaked interior and crisp edges. After a lot of testing, this recipe gives that beloved texture at home.
Ingredients you’ll need
The key to these cookies is a combination of cake flour with all-purpose flour, balanced leavening (baking powder and baking soda), slightly reduced egg white, and lots of chocolate. A potent vanilla — Mexican vanilla if you can find it — adds a subtle, special depth of flavor that lifts the dough.
Note: the vanilla I like has an intense flavor and isn’t strictly “organic” despite being made from beans. That’s a personal choice for this recipe and adds a unique note I love.
Secrets to success
This recipe yields a substantial amount of dough and becomes very full once the chocolate is added. To avoid overflow and to incorporate chips evenly, stop the mixer once or twice and finish folding the chips in by hand.
Portioning: I form 2-ounce balls for generously sized cookies that are still easy to eat; this makes about 25 cookies per batch. If you want Levain-sized cookies, use 6-ounce portions instead. Rolling each portion between your palms gives a smooth, uniform dome and helps the cookies bake up tall.
Baking tips (convection and conventional ovens)
I prefer baking these on convection at 400ºF (200ºC) for a short time to get quick oven spring and well-browned edges while keeping the center soft. If your oven is conventional, increase the bake time by a few minutes and watch closely.
Rotate trays between racks and front-to-back halfway through baking for even browning. Remove cookies when they’re just browned on top — slightly underbaked — and allow them to finish setting on the hot sheet for a few minutes before transferring to a wire rack. They’re best warm, when the chocolate is still melty and centers are tender.
More cookie ideas to try
-
Jacques Torres Chocolate Chip Cookies Recipe
-
Salted Brown Butter Chocolate Chunk Cookies
-
Chewy Chocolate Chip Cookies with Buttery Toffee Chunks
-
Espresso Cookies with Dark Chocolate Chunks
My BEST Chocolate Chip Cookies
Equipment
- Stand mixer
- Baking sheet
- Parchment paper or silicone mat
- #16 (2 ounce) cookie scoop
Ingredients
- 1 cup unsalted butter, cold and cubed
- ¾ cup dark brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1½ tablespoons vanilla extract (Mexican vanilla recommended)
- 1 cup cake flour
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2½–3 cups semi-sweet chocolate chips, or 12 ounces chopped semi-sweet baking chocolate
Instructions
- Preheat oven to 400ºF (200ºC). If you have convection, use it. Line two baking sheets with parchment paper or silicone mats.
- In the bowl of a stand mixer fitted with the paddle, combine cubed butter, brown sugar, and granulated sugar. Mix low briefly, then increase to medium-high and beat 3–4 minutes until fluffy.
- Reduce speed to low and add the egg, egg yolk, and vanilla. Mix on medium for about 30 seconds until incorporated, scraping the bowl as needed.
- With the mixer off, add cake flour, all-purpose flour, baking powder, baking soda, and salt. Mix on low until just combined — do not overmix.
- Add the chocolate chips, then stop the mixer and knead the chips into the dough by hand to ensure even distribution.
- Portion dough into 2-ounce balls (about a #16 scoop). Roll between your palms for a smooth dome and place about 2 inches apart on prepared sheets.
- Bake: convection 4–5 minutes, rotate trays, then 4–5 more minutes. For conventional ovens bake 7–8 minutes, rotate, then another 7–8 minutes. Remove when just browned on top and still slightly soft in the center.
- Allow cookies to cool on the baking sheets for a few minutes to finish setting, then transfer to wire racks.
Notes
- To freeze: roll dough into balls, freeze in a single layer on a baking sheet for at least an hour, then transfer to a freezer-safe bag for up to 3 months. Thaw to room temperature before baking for best results.
- Inspired by Levain Bakery and recipe testing for a taller, chewier cookie texture.
Nutrition
