These are oversized, bakery-style chocolate chip cookies with a crispy golden exterior and soft, gooey center, made with a higher flour-to-butter ratio and both baking soda and baking powder to achieve Levain Bakery's signature thick, chunky shape.
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Preheat oven to 400°F (205°C). Line two baking sheets with parchment paper.
In a large bowl, beat cold butter with granulated sugar and brown sugar until combined but not overly fluffy, about 1-2 minutes.
Add the egg and vanilla extract and mix until just combined.
Add the flour, baking soda, baking powder, and salt. Mix until a thick dough forms.
Fold in the dark chocolate chips.
Divide dough into 8 equal portions, approximately 4.5 oz (127g) each. Shape each into a rough ball without overworking the dough.
Place cookies on prepared baking sheets, spacing at least 3 inches apart (4 cookies per sheet).
Bake for 11-13 minutes, until the edges and tops are golden brown but the centers still look slightly underdone.
Remove from oven and allow to cool on the baking sheet for at least 10 minutes before serving. The centers will set as they cool.
Store cooled cookies in an airtight container at room temperature for up to 5 days. Reheat on a baking sheet at 300°F for 2–3 minutes to restore warmth and gooeyness.
Use cold butter cut into cubes and don't overmix the dough. The high flour ratio and proper temperature prevent excessive spreading. Bake at 400°F for 11–13 minutes.
Yes, but dark chocolate is traditional for Levain's style. Milk chocolate will be sweeter and may slightly alter the texture.
Divide dough into 8 equal portions (about 4.5 oz each), shape gently into rough balls without overworking, and space them 3 inches apart. The high flour content and dual leavening agents create height during baking.
Yes, refrigerate dough balls up to 2 days. Bake directly from the fridge at 400°F for 11–13 minutes; add 1–2 minutes if needed.
This is intentional. The centers set as they cool on the baking sheet for at least 10 minutes, resulting in a gooey interior with crispy edges.
