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Levain Bakery Chocolate Chip Cookies

These Levain Bakery chocolate chip cookies boast a thick, chewy texture with gooey centers and crispy edges, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 115 grams unsalted butter, COLD, roughly chopped ½ cup or 1 stick
  • 190 grams brown sugar 1 cup
  • 1 teaspoon vanilla extract
  • 1 large egg cold
  • 245 grams plain flour or all-purpose flour 1 and ¾ cup
  • 1 tablespoon cornflour or cornstarch
  • ½ teaspoon baking soda
  • 1 pinch salt optional
Mix-Ins
  • 225 grams dark or milk chocolate, chopped by hand 1 and ½ cups
  • 50 grams walnuts, roughly chopped optional, about ½ cup
  • to taste sea salt flakes for sprinkling for an extra touch of flavor

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-forced ovens.
  2. Line two baking trays with baking paper or parchment paper to prevent the cookies from sticking.
  3. In a large mixing bowl, beat together the cold, chopped butter and brown sugar until well combined. Be careful not to over-mix.
  4. Add the vanilla extract and cold egg to the bowl, and mix until just combined.
  5. Add the plain flour, cornflour, baking soda, and an optional pinch of salt. Mix on low speed until a soft dough forms, without overworking it.
  6. Gently fold in the chopped chocolate and walnuts (if using) to keep the chunks intact.
  7. Scoop out portions weighing about 80 grams each onto your prepared baking trays with some space in between for spreading.
Baking
  1. Bake in the preheated oven for about 12-14 minutes or until the edges are golden brown while the center stays slightly soft.
  2. Allow the cookies to cool completely on the tray to enhance their flavor.
  3. Sprinkle sea salt flakes on top of each cookie just before serving.

Notes

To keep cookies fresh, store in an airtight container at room temperature for about a week or freeze for up to three months.