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Crispy Gooey Levain Style Giant Chocolate Chip Cookies Easy Recipe

Levain style giant chocolate chip cookies - featured image
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This recipe delivers Levain-style giant chocolate chip cookies with a crispy exterior and a gooey, melty center, featuring a mix of brown and white sugars and chunky chocolate pieces for perfect texture and flavor.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 cup (220g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1½ cups (190g) all-purpose flour
  • ½ cup (65g) bread flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1½ cups (270g) semi-sweet chocolate chips
  • ¾ cup (135g) dark chocolate chunks

Instructions

  1. Take butter and eggs out about 30 minutes before you start so they reach room temperature. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, beat the softened butter with granulated and brown sugars using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The batter might look a bit curdled—this is normal.
  4. In a separate bowl, whisk together all-purpose flour, bread flour, baking powder, and salt to evenly distribute and prevent clumps.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to prevent tough cookies. The dough should be thick and sticky.
  6. Using a spatula, gently fold in the chocolate chips and chunks.
  7. Using a large cookie scoop or two spoons, scoop out dough mounds roughly ¼ cup (60g) each. Place only 3-4 on a baking sheet to allow room for spreading. Gently press the tops to flatten slightly.
  8. Bake in the preheated oven for 12-14 minutes until edges are golden and crisp but centers still look a little underbaked and soft.
  9. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to set up without losing the gooey center.

Notes

Use softened (not melted) butter for best creaming results. Avoid overmixing after adding flour to prevent tough cookies. Use a heavy, light-colored baking sheet to avoid burnt bottoms. Chill dough for 30 minutes if cookies spread too much. Let cookies cool on the baking sheet before transferring to maintain gooey centers. High-quality chocolate like Ghirardelli or Valrhona is recommended. For dairy-free, substitute butter and chocolate accordingly.

Nutrition

Keywords: Levain style cookies, giant chocolate chip cookies, crispy chocolate chip cookies, gooey cookies, easy cookie recipe, homemade cookies

Find it online: https://blingbite.com/crispy-gooey-levain-style-giant-chocolate-chip-cookies-easy-recipe/