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Ultimate Gooey Levain-Style Giant Chocolate Chip Cookies

gooey Levain-style giant chocolate chip cookies - featured image
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This recipe delivers bakery-quality Levain-style giant chocolate chip cookies with a perfect gooey center and crispy edges. Easy to make with simple ingredients and perfect for sharing.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened (preferably European-style)
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 1/4 cups (280g) all-purpose flour (can substitute half with bread flour for chewier texture)
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 2 cups (340g) chocolate chips or chunks (mix of semisweet and dark preferred)

Instructions

  1. Cream the butter and sugars: In a large bowl, beat softened unsalted butter with light brown sugar and granulated sugar until pale and fluffy, about 3-4 minutes with an electric mixer.
  2. Add eggs and vanilla: Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract until dough is glossy and thick.
  3. Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and fine sea salt.
  4. Combine dry and wet: Gradually add dry ingredients to wet mixture, folding gently with a spatula or mixer on low speed. Stop mixing as soon as flour disappears.
  5. Fold in chocolate chips: Stir in chocolate chips or chunks, mixing some big chunks and smaller chips for texture.
  6. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 24 hours, up to 72 hours.
  7. Shape and bake: Preheat oven to 375°F (190°C). Use an ice cream scoop or spoons to form 4 giant dough balls (~6 ounces/170g each). Place on parchment-lined baking sheet spaced apart. Bake 18-20 minutes until edges are set and golden but centers remain soft.
  8. Cool and enjoy: Let cookies cool on baking sheet for 10 minutes, then transfer to wire rack. Serve warm or at room temperature.

Notes

Chilling the dough for at least 24 hours is crucial for thick, gooey cookies. Use a heavy baking sheet to prevent burnt bottoms. Avoid overmixing after adding flour to keep cookies tender. Do not flatten dough balls before baking to maintain thickness. Cookies firm up as they cool but keep a gooey center. Dough freezes well for future baking.

Nutrition

Keywords: Levain style cookies, giant chocolate chip cookies, gooey cookies, bakery-style cookies, easy chocolate chip cookies, homemade cookies

Find it online: https://twinkletaste.com/ultimate-gooey-levain-style-giant-chocolate-chip-cookies-recipe-easy-and-perfect-for-sharing/