Levain Bakery Chocolate Chip Cookies

  • Author: Jessica Holmes
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Total Time: 44 minutes
  • Yield: Makes 10-12 cookies
  • Category: Cookies
  • Cuisine: American


Super thick and chewy Chocolate Chip Cookies made from scratch.


  • 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
  • 190 grams (1 cup) brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, cold
  • 245 grams (1 and 3/4 cup) plain flour
  • 1 tablespoon cornflour (cornstarch)*
  • 1/2 teaspoon baking soda
  • 225 grams (1 and 1/2 cups) dark or milk chocolate, chopped by hand
  • 50 grams (1/2 cup) walnuts, roughly chopped**


  1.  Preheat oven to 180 C (360 F). Line two baking trays with baking or parchment paper.
  2. In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.
  3. Add flour, cornflour and baking soda and beat on a low speed until soft cookie dough forms. Add chocolate and walnuts and beat briefly.
  4. Scoop out cookie dough***, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread.
  5. Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool completely.


*If you don’t have any cornflour (or cornstarch), add an extra tablespoon of flour.

**You can use any nut you like (e.g. pecans or macadamias). If you want to leave out the nuts, add extra chocolate. The generous amount of fix-in’s help the cookies stay thick.

***Instead of rolling the cookie dough smooth, leave it rough and pieced together for a more rustic look.

****Try baking one cookie initially. If it’s not thick enough, place the cookie dough in the fridge for at least 30 minutes and try again.

Keywords: Thick chocolate chip cookies, big chocolate chip cookies, soft and chewy chocolate chip cookies

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