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Crispy-Chewy Levain-Style Giant Chocolate Chunk Cookies

Levain-style giant chocolate chunk cookies - featured image
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These Levain-style giant chocolate chunk cookies feature crispy edges and gooey, chewy centers with large chocolate chunks, perfect for homemade treats that feel indulgent and homey.

Ingredients

Scale
  • 1 cup (227 g) cold unsalted butter, cubed
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (220 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 cup (120 g) bread flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 12 ounces (340 g) roughly chopped bittersweet chocolate chunks
  • 1 cup (120 g) roughly chopped walnuts or pecans (optional)

Instructions

  1. Cream the butter and sugars: In a large bowl, beat 1 cup cold unsalted butter with 3/4 cup granulated sugar and 1 cup packed light brown sugar until fluffy, about 3-4 minutes using a hand or stand mixer on medium speed.
  2. Add eggs and vanilla: Beat in 2 large eggs, one at a time, and 2 teaspoons vanilla extract until combined, about 1 minute. Scrape down the sides to keep everything mixed evenly.
  3. Mix dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 cup bread flour, 1 teaspoon baking powder, and 1 teaspoon salt.
  4. Combine wet and dry: Gradually add dry ingredients to wet, mixing on low speed until just combined. Be careful not to overmix; the dough should look thick and slightly sticky.
  5. Fold in chocolate chunks and nuts: Gently fold in 12 ounces chopped bittersweet chocolate chunks and 1 cup chopped walnuts or pecans if using.
  6. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour, up to 24 hours.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  8. Shape the cookies: Using a large spoon or your hands, scoop dough balls roughly 1/4 to 1/3 cup (60-80 g), forming 3 to 3½ inch diameter mounds. Place them spaced 3 inches apart on the baking sheets. Do not flatten them.
  9. Bake for 12-14 minutes until edges turn golden brown but centers remain soft. Rotate sheets halfway through for even baking.
  10. Cool: Let cookies cool on the sheet for 10 minutes before transferring to a wire rack.

Notes

Keep butter cold and cubed before creaming to prevent spreading. Chill dough for at least 1 hour to help cookies hold shape. Use a mix of all-purpose and bread flour for perfect chewy texture. Fold in chocolate chunks gently to keep them large and melty. Slightly underbake for gooey centers. Dough can be refrigerated up to 24 hours or frozen for longer storage.

Nutrition

Keywords: Levain-style cookies, giant chocolate chunk cookies, crispy chewy cookies, homemade cookies, chocolate chunk cookies, easy cookie recipe

Find it online: https://sweetstirring.com/crispy-chewy-levain-style-giant-chocolate-chunk-cookies-recipe-easy-and-perfect-for-homemade-treats/