Thick & Soft Chocolate Chip Cookies (Levain Style)
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.
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.
Nutrition
Carbohydrates: 88gProtein: 9gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 117mgSodium: 589mgPotassium: 295mgFiber: 4gSugar: 40gVitamin A: 736IUVitamin C: 0.2mgCalcium: 140mgIron: 6mg
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