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These thick and soft chocolate chip cookies are inspired by bakery-style Levain cookies, with crisp golden edges, thick, soft centers, and plenty of melted chocolate in every bite. A combination of milk and dark chocolate gives the cookies the perfect balance of rich chocolate flavor and sweetness. Best of all, they're quick and easy to prepare and only need to rest for one hour before baking. There's no overnight chilling required, making these thick bakery-style chocolate chip cookies perfect when you want an impressive homemade cookie without the wait.
These thick chocolate chip cookies have the perfect bakery-style texture with crisp, golden edges and a thick, soft center loaded with melted chocolate. A combination of milk and dark chocolate creates the perfect balance of sweetness and rich chocolate flavor. Best of all, the dough only needs to rest for one hour, so you can enjoy impressive Levain-style cookies without an overnight chill.
For more cookie recipes, try Classic Chocolate Chip Cookies, Tiramisu Cookies and Lemon and Poppy Seed Cookies.
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WHY THIS RECIPE WORKS
- Thick & soft: Extra-thick cookies with soft, gooey centers and crisp edges.
- Two types of chocolate: Milk and dark chocolate create a richer, more balanced chocolate flavor.
- Only 1-hour rest: No overnight chilling, you can bake the cookies the same day.
- Bakery-style results: Big, impressive cookies that are easy to make at home.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Chocolate chips: I recommend using semi-sweet chocolate bar and milk chocolate. They are both roughly chopped before added to the dough.
- Butter: Let the butter come to room temperature.
- Brown sugar: The brown sugar gives more moister to the cookie dough, which makes for a more soft and chewy texture.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these thick and soft chocolate chip cookies. This recipe needs an electric mixer.
The full recipe is down below in the recipe card.
STEP 1: In a bowl of a stand mixer, using the paddle attachment, or using a hand mixer, cream the butter, granulated sugar and brown sugar for 3 minutes, so it becomes light and fluffy.
STEP 2: Add the egg, egg yolk and vanilla extract and mix until just combined. Then add the flour, cornstarch, baking powder, baking soda and salt to the bowl and mix on low speed until the flour halfway mixed in.
STEP 3: Then chop the milk and dark chocolate into smaller pieces and add it to the dough. Mix the dough together until everything has just combined. You don’t want to over mix the batter.
STEP 4: Divide the dough into 6 cookie dough balls of 165 g (5.8 oz) each and roughly shape them into a ball. Let them sit in the fridge for 1 hour.
While they rest, preheat the oven at 200ºC / 395ºF and prepare a baking tray with baking paper.
STEP 5: Place the 6 cookies on the baking tray and bake them for 13-14 minutes or until you can see some of the edges in the bottom start to become golden, for a soft and chewy cookie.
STEP 6: Once baked, let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Chocolate chip cookies can spread too much if the dough is too warm, or there isn't enough flour. Make sure to measure the ingredients accurately and let the dough rest for at least one hour before baking. Placing cookie dough on a warm baking sheet can also cause the cookies to spread more quickly.
Yes. Although these thick chocolate chip cookies only need to rest for one hour, you can chill the dough overnight. Keep it well covered in the refrigerator.
Yes. For the easiest baking later, portion and shape the cookie dough before freezing. Freeze the dough balls until firm, then transfer them to an airtight container or freezer bag and freeze for up to 2 months. They can be thawed in the refrigerator before baking.
HOW TO STORE
Store the completely cooled cookies in an airtight container at room temperature for up to 3–4 days. Keeping them tightly covered helps preserve their soft centers and prevents them from drying out. For that freshly baked texture, warm an individual cookie briefly before serving.
Other Cookie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Thick & Soft Chocolate Chip Cookies (Levain Style)
Equipment
- Baking tray
Ingredients
- 150 g butter room temperature
- 50 g granulated sugar
- 150 g dark brown sugar
- 1 large egg around 60 g with shell
- 1 egg yolk
- 1 teaspoon vanilla extract
- 320 g all-purpose flour
- 2 tablespoon cornstarch
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 125 g dark chocolate use a bar or chips
- 125 g milk chocolate
Instructions
- In a bowl of a stand mixer, using the paddle attachment, or using a hand mixer, cream the butter, granulated sugar and brown sugar for 3 minutes, so it becomes light and fluffy.150 g butter, 50 g granulated sugar, 150 g dark brown sugar
- Add the egg, egg yolk and vanilla extract and mix until just combined.1 large egg, 1 egg yolk, 1 tsp vanilla extract
- Then add the flour, cornstarch, baking powder, baking soda and salt to the bowl and mix on low speed until the flour is halfway mixed in.320 g all-purpose flour, 2 tbsp cornstarch, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt
- Then chop the milk and dark chocolate into smaller pieces and add it to the dough. Mix the dough together until everything has just combined. You don’t want to overmix the batter.125 g dark chocolate, 125 g milk chocolate
- Divide the dough into 6 cookie dough balls of 165 g (5.8 oz) each and roughly shape them into a ball. Note: If you want a rugged looking cookie, try not to roll the cookie dough ball too smooth. This is purely an aesthetic thing and doesn’t affect the final result in any way.
- Let them rest in the fridge for 1 hour. While they rest, preheat the oven at 200ºC / 395ºF and prepare a baking tray with baking paper.
- Place the 6 cookies on the baking tray and bake them for 13-14 minutes or until you can see some of the edges in the bottom start to become golden, for a soft and chewy cookie.
- Once baked, let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack. Enjoy them warm or cooled down.
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