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Perfect Chewy Levain Style Chocolate Chip Cookies

Perfect Chewy Levain Style Chocolate Chip Cookies - featured image
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Thick, chewy cookies with a nutty browned butter flavor, crispy edges, and melty chocolate chips, inspired by a famous New York bakery style.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 ¼ cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt (Maldon flakes preferred for topping)
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (270g) semi-sweet chocolate chips plus some chopped chunks

Instructions

  1. Brown the butter in a medium saucepan over medium heat, swirling frequently until it foams and turns a deep golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and transfer to a bowl to cool slightly.
  2. In a large mixing bowl, combine the browned butter with granulated and brown sugars. Whisk until smooth and fully incorporated (about 1-2 minutes).
  3. Beat in the eggs one at a time, then stir in the vanilla extract until the mixture is creamy and uniform.
  4. In another bowl, sift together the flour, baking powder, baking soda, and sea salt.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula. Stop as soon as you no longer see flour to avoid overmixing.
  6. Gently fold in the chocolate chips and chunks, distributing them evenly without breaking them up too much.
  7. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, up to overnight.
  8. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  9. Using a 3-tablespoon scoop or large spoon, portion out dough balls onto the baking sheet, leaving at least 3 inches between each.
  10. Bake for 12-14 minutes, until edges are golden and centers look just set but still soft.
  11. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is crucial for thick, chewy cookies and prevents spreading. Use quality chocolate like Guittard or Ghirardelli for best melt and flavor. Avoid overmixing after adding flour to prevent tough cookies. Baking time affects chewiness: 12 minutes for chewy center, 14 minutes for crispier edges. Dough freezes well; bake from frozen adding 1-2 minutes. Let cookies rest on the baking sheet before transferring to wire rack.

Nutrition

Keywords: chewy chocolate chip cookies, Levain style cookies, thick chocolate chip cookies, browned butter cookies, bakery style cookies, easy homemade cookies

Find it online: https://wigglebite.com/perfect-chewy-levain-style-chocolate-chip-cookies-recipe-easy-homemade-guide/