Decadent Levain Style Cookies with 5 Game-Changing Secrets

You know those bakery-style cookies you dream about—the ones with crispy edges, chewy centers, and enough chocolate to make your heart skip a beat? That’s exactly what these Levain-style cookies are all about. I discovered them years ago after one bite at a famous NYC bakery, and I’ve been obsessed ever since. After countless batches (and happy taste-testers), I cracked the code on making them at home. The secret? Cold butter, minimal mixing, and pulling them out of the oven while they’re still gloriously underbaked in the center. Trust me, once you try these thick, chocolate-loaded wonders, you’ll never go back to flat cookies again.

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Why You’ll Love These Levain Style Cookies

Oh, where do I even start? These cookies are basically everything you want in a dessert – and here’s why:

• That perfect bakery texture – crisp edges giving way to a center so soft it’s almost doughy (in the best way possible)
• Chocolate in every bite – we’re talking serious chunks here, not those sad little chips
• No fancy equipment needed – just a bowl, a spoon, and your oven (though fair warning: your kitchen will smell amazing)
• They look impressive – these aren’t your average flat cookies. These are thick, rustic beauties that’ll make you feel like a pro baker
• Customizable – swap in your favorite nuts or different chocolates. I’m partial to dark chocolate chunks myself!

The best part? They’re actually easier to make than you’d think. Just wait until you pull that first batch out of the oven – you’ll understand the hype.

Ingredients for Levain Style Cookies

Okay, let’s talk ingredients – and yes, every single one matters when you’re chasing that perfect Levain-style magic. Here’s what you’ll need:

• 1 cup unsalted butter – cold and cubed (I know, I know – we’ll talk about why cold is crucial in a sec)
• 1 cup brown sugar – packed firmly into your measuring cup
• ½ cup granulated sugar – because we need that perfect balance of sweetness
• 2 large eggs – straight from the fridge is fine
• 1 tsp vanilla extract – the good stuff, please!
• 3 cups all-purpose flour – spooned and leveled, don’t pack it
• 1 tsp cornstarch – our secret weapon for chewiness
• ½ tsp baking soda – just enough lift without puffing them up too much
• ½ tsp salt – to balance all that sweetness
• 2 cups chocolate chips or chunks – I use a mix of both for texture
• 1 cup chopped walnuts – optional, but highly recommended

Ingredient Notes & Substitutions

Now, let’s chat about why these ingredients work – and what you can tweak:

That cold butter is non-negotiable – it creates little pockets of steam that give us those thick, craggy tops. If you’re out of walnuts, pecans make an amazing swap, or skip nuts entirely for pure chocolate bliss. Chocolate-wise, I’ve used everything from dark chocolate chunks to peanut butter chips – just keep the total amount about the same. And if you’re feeling fancy? A sprinkle of flaky sea salt on top before baking takes these to the next level.

How to Make Levain Style Cookies

Alright, let’s get baking! These cookies come together quickly, but there are a few key steps to get that perfect bakery-style texture. Follow along, and you’ll be biting into cookie heaven in no time.

First things first – preheat that oven to 410°F (210°C). I know it seems hot, but trust me, we need that initial blast of heat. Line your baking sheet with parchment paper – no greasing needed here.

Now for the fun part: grab a large bowl and cream together your cold butter cubes and sugars. Don’t rush this step! You want the mixture to turn pale and fluffy, which takes about 2 minutes with a hand mixer. Next, beat in the eggs one at a time, then the vanilla. The mixture might look a bit curdled at this point – totally normal!

In another bowl, whisk together all your dry ingredients – flour, cornstarch, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing is the enemy of thick cookies! Now fold in those glorious chocolate chunks and walnuts (if using) with a spatula.

Here’s where the magic happens: divide your dough into 6 massive portions (about 6 oz each). Don’t roll them smooth – just roughly shape them into tall, craggy balls. Place them on your baking sheet with plenty of space (they’ll spread a bit).

Bake for 9-11 minutes until the edges are golden but the centers still look underdone. Resist the urge to overbake! Let them cool on the sheet for 5 minutes – they’ll continue setting up. Then dig in while they’re still warm and gooey.

Tips for Perfect Levain Style Cookies

Remember: cold butter equals thick cookies – no substitutes! Mix just until combined – overworking the dough makes tough cookies. Start checking at 9 minutes – if the edges look set but centers are puffy, they’re done. And don’t skip the cooling time – those centers need to set!

Storing and Reheating Levain Style Cookies

Okay, confession time – these cookies rarely last long enough to need storing in my house! But when they do (or when I’m smart enough to hide some), here’s how I keep them perfect:

Store cooled cookies in an airtight container at room temperature for up to 3 days. Want that fresh-from-the-oven magic? Pop one in the microwave for 10-15 seconds – just enough to make the chocolate go melty again. For extra crisp edges, warm them in a 350°F oven for 5 minutes.

Here’s my favorite trick: the dough balls freeze beautifully! Just shape them, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 1-2 extra minutes. Midnight cookie cravings? Solved!

Serving Suggestions for Levain Style Cookies

Oh, you can’t just eat these cookies plain – well, you can, but let me tell you how to take them to the next level! First rule: always serve warm – that’s when the chocolate is gloriously oozy. A tall glass of cold milk is classic for good reason – the creamy coolness balances the rich cookie perfectly. Feeling fancy? Sandwich a scoop of vanilla ice cream between two slightly warmed cookies for the ultimate dessert. And if you’re like me and live on caffeine, a strong cup of coffee makes these taste even better (if that’s possible!).

Levain Style Cookies Nutrition Information

Now, let’s be real – we’re not eating these cookies for their health benefits! But for those curious, here’s the scoop (based on one 6-oz cookie): roughly 520 calories, 28g fat, and 45g sugar. These are estimates – your exact numbers might vary depending on chocolate type or nut choices. My advice? Savor every delicious bite and worry about numbers later!

Frequently Asked Questions

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