Here is my recipe (+ tips and tricks) for perfect chocolate chunk cookies that taste almost exactly like the ones at Levain Bakery!
My homemade version of Levain Bakery cookies
If you love Levain Bakery cookies, this recipe is for you. If you follow the specifics in the recipe, you really will achieve cookie perfection. Thick, soft, decadent, melt-in-your-mouth cookies that folks will rave over. Some may even think that you mail-ordered (or stood in line for) Levain cookies:-)
So….here it is. My all time favorite, go-to, chocolate chunk cookie that tastes like a cookie you’d stand in line for at Levain Bakery but that YOU can make in your own kitchen. Just follow the “tips and tricks” in this post, and you’ll be able to reach cookie perfection every time.
Tips for making perfect chocolate chunk cookies
This recipe is my twist on this Levain Bakery copycat recipe from Modern Honey (who I highly recommend that you follow:-) I’ve made MH’s recipe myriad times, tweaking a bit here and there, and the recipe I’ve posted below is now my go-to.
- Chocolate: I like using a combination of chocolate chunks and chocolate chips~both semi-sweet but different brands. I like Enjoy Life semisweet chocolate chunks and Ghirardhelli semi-sweet chocolate chips. Of course you can use any brand you like, but this is my favorite combo.
- Nuts: The cookies work well with nuts or without. When making these for a large group, I leave them out because someone may have an allergy.
- Frozen Dough-this is KEY!!! I always freeze my dough for this recipe for a minimum of two hours~overnight is best. They need to be frozen solid. Dough balls from the freezer bake differently (better) than room temperature dough.
- Baking time: This is the final and most important takeaway; do not over bake! In fact, you want to under-bake just a tad, as the cookies will continue to firm up as they cool. Remove them when they look “almost ready,” and they will come to perfect consistency after an hour or so at room temp.
- Cookie Scoop. I use a medium cookie scoop to make uniform cookie dough balls. You can use a large scoop if you want monster cookies.
- Flour: You can use 1/2 cake flour and 1/2 plain flour. I’ve done it, and the results are fabulous. But when I haven’t had cake flour, I’ve used all plain. The results are so similar that I use both if I have them; if not, I use all plain flour.
- Silpat or parchment: You’ll definitely want to use either a silpat or parchment paper to bake these cookies on for easy release. I keep 3-4 silpats on hand as well as tons of parchment. It is a must if you bake cookies.
You can find all of my favorite cookie making tools here on my amazon page.
The temperature and timing are key to making these perfect.
I know that 375 degrees F sounds wrong (most of us think 350 is the perfect cookie baking temp). But these cookies turn out best at 375 F. After baking them for 7-8 minutes, turn the baking sheet. Bake 3 minutes more. Remove them if they have mostly spread out. It is fine if the center still has a slight “mound” shape.
How to make perfect chocolate chunk cookies ahead.
These cookies are perfect make ahead treats since the dough needs to be frozen. I like to make these, freeze them in heavy duty freeezer bags, and pull out as needed. They will stay perfect for up to 3-4 weeks if wrapped well for the freezer. You can pull out just how many dough balls you need; it is SO easy!
These cookies really are crazy yummy!!If you make them, please leave comments and let the rest of us hear how yours turn out. As always, thanks so very much for stopping by. Be blessed, and stay savvy!!!
- 2 sticks (1 cup) unsalted butter, cold and cut into small cubes
- 1 cup light brown sugar
- ½ cup Sugar
- 2 Eggs
- 1 TB vanilla extract
- 3 cups plain Flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup semi-sweet chocolate chunks
- 1 cup semi-sweet chocolate morsels
- 1/2 cup chopped pecans or walnuts (optional)
- Preheat oven to 375 degrees.
- In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
- Add vanilla and eggs, one at a time, mixing well after each one.
- Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing.
- Stir in chocolate chips (and nuts if desired).
- With medium cookie scoop, shape dough into balls, rounding out with hands if needed.
- Place dough balls on silpat or parchment covered cookie sheet and place in freezer.
- Freeze dough balls for at least 30 minutes, preferably an hour.
- Arrange 3-4 " apart on parchment lined baking sheet.
- Bake for 7 minutes; turn baking sheet and bake 3 minutes more.
- Let cookies rest for at least 45 minutes to set. They will cook a bit more and firm up as they cool.
Amount Per Serving Calories 245Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 22mgSodium 167mgCarbohydrates 40gFiber 2gSugar 24gProtein 4g