Levain-Style Thick Chocolate Chip Cookies

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 drafted and published.

Dense, gooey, and thick chocolate chip cookies with a soft center and slightly crisp edges inspired by the famous Levain Bakery recipe. This American-inspired recipe, ready in about 29 minutes, layers all-purpose flour, baking powder, baking soda 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 12, 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 12 American cuisine 370 cal/serving

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Ingredients

2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
12 tbsp unsalted butter, cold and cubed
1/2 cup granulated sugar
1 cup light brown sugar, packed
2 tsp vanilla extract
2 large eggs
2 cups semisweet chocolate chips
1/2 tsp coarse sea salt

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Instructions

Step 1: Preheat oven to 375°F and line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp baking soda.
Step 3: In a large bowl, use a mixer to beat 12 tbsp cold cubed unsalted butter, 1/2 cup granulated sugar, and 1 cup packed light brown sugar until creamy but still slightly chunky, about 3 minutes.
Step 4: Add 2 tsp vanilla extract and 2 large eggs, one at a time, beating well after each until combined.
Step 5: Gradually add the flour mixture and beat on low speed just until incorporated.
Step 6: Fold in 2 cups semisweet chocolate chips with a spatula.
Step 7: Using a large ice cream scoop or 1/3 cup measuring cup, drop dough balls onto the prepared baking sheets spaced 3 inches apart.
Step 8: Sprinkle each cookie dough mound lightly with 1/2 tsp coarse sea salt.
Step 9: Bake cookies for 12-14 minutes until edges are golden but centers remain soft and puffy.
Step 10: Cool cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely.