Levain-Inspired Thick Chocolate Chip Cookies

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hefty, thick chocolate chip cookies with a soft center and crispy edges, inspired by the iconic Levain Bakery style. This American-inspired recipe, ready in about 29 minutes, layers unsalted butter, cold and cubed, light brown sugar, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 14 min Serves 8 American cuisine 370 cal/serving

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Ingredients

1 cup (2 sticks) unsalted butter, cold and cubed
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
2 cups semisweet chocolate chips
1 cup walnut halves, chopped

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Instructions

Step 1: Preheat oven to 375°F. Using a stand mixer with paddle attachment, cream 1 cup cold cubed unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar on medium speed for 3-4 minutes until smooth and fluffy.
Step 2: Add 1 large egg and 2 tsp vanilla extract; mix on low speed until just combined.
Step 3: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1 tsp kosher salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
Step 4: Fold in 2 cups semisweet chocolate chips and 1 cup chopped walnut halves by hand until evenly distributed.
Step 5: Using a large cookie scoop, form 8 thick dough balls and place on a parchment-lined baking sheet, spacing them 3 inches apart.
Step 6: Bake for 12-14 minutes until edges are golden and centers look set but soft. Allow cookies to cool on the sheet for 10 minutes before transferring to a wire rack.