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Ultimate Gooey Levain Bakery Copycat Chocolate Chip Cookies

levain bakery copycat chocolate chip cookies - featured image
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A copycat recipe that recreates the thick, gooey, and indulgent chocolate chip cookies from Levain Bakery, featuring browned butter and a mix of chocolates for rich flavor.

Ingredients

Scale
  • 2 1/4 cups bread flour (280g)
  • 1/2 cup all-purpose flour (60g)
  • 1/2 tsp baking powder
  • 1 tsp kosher or sea salt
  • 1 cup unsalted butter (227g), browned and cooled
  • 1/2 cup granulated sugar (100g)
  • 1 cup light brown sugar (220g)
  • 1 large egg, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups chocolate chips (270g), mix of semi-sweet and bittersweet
  • 1 cup chopped walnuts (120g), optional
  • Flaky sea salt for sprinkling

Instructions

  1. Brown the butter in a medium saucepan over medium heat, stirring continuously until golden brown and nutty in aroma. Remove from heat and cool to room temperature.
  2. In a large bowl, whisk together bread flour, all-purpose flour, baking powder, and salt.
  3. In a separate bowl, beat the cooled browned butter with granulated sugar and light brown sugar until smooth and creamy, about 2-3 minutes.
  4. Beat in the egg and vanilla extract until fully incorporated and glossy.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing.
  6. Fold in the chocolate chips and chopped walnuts evenly.
  7. Cover the dough tightly and refrigerate for at least 1 hour, ideally overnight.
  8. Using a 3 tbsp cookie scoop, portion out dough balls generously and place on parchment-lined baking sheets, leaving about 3 inches between each.
  9. Lightly sprinkle flaky sea salt on top of each dough ball before baking.
  10. Bake at 375°F (190°C) for 15-18 minutes until edges are golden brown but centers look slightly underdone. Rotate pans halfway through baking.
  11. Transfer cookies to a wire rack and cool completely for about 15 minutes before serving.

Notes

Chill the dough to firm it up and develop flavor. Use a large cookie scoop to keep cookies thick. Watch the butter carefully when browning to avoid burning. Sprinkle flaky sea salt before baking for enhanced flavor. If dough gets too warm while shaping, chill again for 15 minutes.

Nutrition

Keywords: Levain Bakery, chocolate chip cookies, gooey cookies, copycat recipe, browned butter, thick cookies, chewy cookies

Find it online: https://lirafood.com/ultimate-gooey-levain-bakery-copycat-chocolate-chip-cookies-recipe-to-make-at-home/