Can I freeze the cookie dough?

Absolutely, In fact, I always keep a batch of dough balls ready in my freezer. Just shape them as usual, freeze on a tray until solid (about 2 hours), then transfer to a zip-top bag. They'll keep for 3 months - bake straight from frozen, adding 1-2 extra minutes. Best emergency dessert ever.

Why is cold butter so important?

That cold butter is our secret weapon! As it melts in the hot oven, it creates little steam pockets that help the cookies rise tall instead of spreading flat. Room temp butter = flat cookies. Cold butter = those glorious thick, craggy tops we all love.

How can I make smaller cookies?

Easy! Just divide the dough into 12 portions (about 3 oz each) instead of 6. Bake at the same temperature but check them at 7 minutes - they'll need less time in the oven. They won't be quite as thick, but they'll still be delicious.

Can I use melted butter instead?

Oh honey, no. Melted butter gives you thin, spread-out cookies - the exact opposite of what we want here. Trust me on the cold cubes - it makes all the difference for that bakery-style texture.

Decadent Levain Style Cookies with 5 Game-Changing Secrets -

Name: Decadent Levain Style Cookies with 5 Game-Changing Secrets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, cold and cubed; 1 cup brown sugar; ½ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 3 cups all-purpose flour; 1 tsp cornstarch; ½ tsp baking soda; ½ tsp salt; 2 cups chocolate chips or chunks; 1 cup chopped walnuts (optional)

Decadent Levain Style Cookies with 5 Game-Changing Secrets

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Thick, chewy, and loaded with chocolate, these Levain-style cookies are a bakery favorite made at home.

Author: RecipeZest
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yield: 6 large cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup unsalted butter, cold and cubed
1 cup brown sugar
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp cornstarch
½ tsp baking soda
½ tsp salt
2 cups chocolate chips or chunks
1 cup chopped walnuts (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 410°F (210°C). Line a baking sheet with parchment paper.
In a large bowl, cream butter and sugars until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla.
In another bowl, whisk flour, cornstarch, baking soda, and salt.
Gradually mix dry ingredients into wet ingredients until just combined.
Fold in chocolate chips and walnuts (if using).
Divide dough into 6 large portions (about 6 oz each) and shape into rough balls.
Place on baking sheet, spaced 3 inches apart. Bake for 9-11 minutes until edges are golden but centers are soft.
Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

Use cold butter for thick cookies.
Do not overbake—centers should look slightly underdone.
Dough can be refrigerated for up to 48 hours for deeper flavor.

Find it online: https://recipeszest.com/levain-style-cookies-recipe/