LEGAL

Cookies

Stand mixer — baking cookies (playful, matches cookie recipe page)

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Levain-Style Chocolate Chip Cookies

Big, thick, crispy-edged, gooey center.

Batch:
Scoop:
Makes 6–8 cookies

Ingredients

  • Cold unsalted butter, cubed1 cup (225 g)
  • Light brown sugar, packed1 cup (200 g)
  • Granulated sugar½ cup (100 g)
  • Large eggs, cold2
  • Cake flour1½ cups (180 g)
  • All-purpose flour1½ cups (190 g)
  • Cornstarch1 tsp
  • Baking soda¾ tsp
  • Fine salt1 tsp
  • Semi-sweet chocolate chips or chunks2 cups (340 g)
  • Chopped toasted walnuts(optional)1½–2 cups (150–200 g)

Make the Dough

  1. Preheat your oven to 400–410°F (about 205°C). Line 2 baking sheets with parchment.
  2. In a mixer with paddle, beat 1 cup (225 g) cold unsalted butter, 1 cup (200 g) packed light brown sugar, and ½ cup (100 g) granulated sugar on medium for about 3–4 minutes, until creamy but still thick.
  3. Add 2 large cold eggs one at a time, mixing just until incorporated. Do not overmix.
  4. In a separate bowl, whisk 1½ cups (180 g) cake flour, 1½ cups (190 g) all-purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking soda, and 1 teaspoon fine salt.
  5. Add dry ingredients to the butter mixture and mix on low just until a thick dough forms; stop as soon as the flour disappears.
  6. Fold in 2 cups (340 g) chocolate chips and 1½–2 cups (150–200 g) chopped toasted walnuts (optional but classic) until evenly distributed.

Scoop & Bake

  1. Weigh out dough portions according to your chosen scoop size (see bake card below). Lightly shape into rough balls; do not compress smooth.
  2. Chill dough balls in the fridge for at least 30–60 minutes (longer = thicker cookies).
  3. Bake at the temperature and time indicated. Pull when tops are lightly golden and edges set but centers still look slightly underbaked.
  4. Let cool on the sheet 10–15 minutes to finish setting before moving; centers should stay gooey.

Medium Scoop · 4–6 oz (115–170 g)

About 4–6 oz (115–170 g) of dough per cookie. Classic Levain size.

Bake at 400–410°F (205°C) for 10–13 minutes.

Look for: tops lightly golden, edges set, centers slightly underbaked and puffy. They’ll finish setting as they cool.

Small (~2 oz)

Bake for 8–10 min. Pull as soon as edges are golden.

Large (6+ oz)

Bake for 13–15 min. Let cool on sheet 10–15 min.

General tip: If the first tray spreads more than you like, chill the scooped dough balls longer. If they're too tall and doughy in the center, bake the next tray 1–2 minutes longer.