Thick Levain-Style Chewy Chocolate Chip Cookies
These thick levain-style chewy chocolate chip cookies feature a perfect balance of a crispy exterior and a gooey, chewy center, made with a blend of bread and cake flours and chilled overnight for deep flavor.
- Prep Time: 20 minutes
- Cook Time: 16-18 minutes
- Total Time: 12-24 hours 36-38 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (250g) bread flour
- ½ cup (65g) cake flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (340g) chocolate chips (mix of semi-sweet and dark chocolate)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together bread flour, cake flour, baking soda, and sea salt. Set aside.
- Cream butter and sugars: In a large bowl, use a mixer to cream softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 5-7 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract until smooth and glossy.
- Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed until just incorporated. Avoid overmixing.
- Fold in chocolate chips: Gently fold in chocolate chips with a spatula until evenly distributed.
- Chill dough: Cover dough tightly with plastic wrap and refrigerate for 12-24 hours to develop flavor and texture.
- Preheat oven and prepare baking sheets: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- Portion dough: Using a 3-tablespoon cookie scoop or spoon, form thick, rough cookie mounds on prepared sheets, spacing about 3 inches apart.
- Bake: Bake for 16-18 minutes until edges are golden and centers look set but still soft. Do not overbake.
- Cool on rack: Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough overnight is crucial for flavor development and achieving the thick, chewy texture. Avoid overbaking to keep the centers soft and gooey. Use a blend of bread and cake flours for the perfect texture. Butter should be softened but not melted. Use parchment paper or silicone mats to prevent spreading. Dough can be mixed by hand if no mixer is available.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Fat: 14
- Carbohydrates: 34
- Protein: 3
Keywords: levain-style cookies, chewy chocolate chip cookies, thick cookies, homemade cookies, easy chocolate chip cookies, chewy cookies, baking