My Levain Bakery Style Chocolate Chip Cookies
Here’s the third version of my famous chocolate chip cookie recipe (psst, the other two are in the Club!) After almost two years of testing this recipe for my clients, I came up with this one – a Levain Bakery style cookie that is known for having a more “chunky” style – a crispy exterior and a chewy interior.
Here is the third version of my famous chocolate chip cookie recipe
Psst, the other two can be found in the Club! After almost two years of testing this recipe for my customers, I settled on this one—a Levain Bakery-style cookie that is known for being chunkier, with a crispy exterior and a perfectly soft interior.
Additionally, this recipe contains less butter than my previous ones, making it a little less fatty, but just as delicious.
For the chocolate, choose good quality chips. I like Camino, Callebaut, or Chocolats Favoris if you want to support local businesses.
I like milk chocolate with 56% cocoa, but this is up to you! Finally, add cornstarch to give the cookie that characteristic “height” typical of Levain Bakery cookies.
Why make this recipe?
This recipe is the result of two years of testing to achieve the perfect balance:
- Less butter, making it lighter than other cookies of the same type.
- The addition of tahini and honey/maple syrup adds depth and softness.
- The secret? A little cornstarch for a thick and airy effect.
- And of course, carefully selected double chocolate for an explosion of flavor in your mouth.
- Here you have a homemade cookie that rivals those from Levain Bakery. And no need to fly anywhere!
Imagine the smell of brown butter and melted chocolate, the texture of salt crystals on top, the crunchiness when you bite into it, and that warm, gooey center… It’s a comforting, unforgettable, irresistible sensory experience. So good!
The tools I recommend:
Preheat your oven to 350°F (180°C).
In a large bowl, whisk together all the dry ingredients (except the flaked salt). Set aside.
Using a stand mixer (KitchenAid or Smeg) or a hand mixer, add the butter, brown sugar, and sugar. Cream the ingredients on high speed for at least 4 minutes. You should end up with a very pale, thick cream—this will give your cookie consistency and texture. At reduced speed, add the eggs, vanilla, tahini, and honey—make sure everything is well incorporated.
Using a silicone spatula, scrape down the sides of the bowl and start adding the dry ingredients with the mixer on low speed. Scrape down again to make sure the flour is well incorporated. Add the chocolate chips and mix gently to incorporate. If you can, mix it with your hands to make sure the chocolate is evenly distributed throughout the mixture. Transfer the cookie dough to a small baking sheet or Tupperware container and place uncovered in the freezer for 30 minutes to 1 hour to allow the dough to firm up.
Using a sturdy ice cream scoop, form 12 balls of cookie dough—each cookie should weigh about 120 g. Place them on a baking sheet lined with parchment paper, making sure to space them evenly apart as they will spread during baking. Bake for 12 to 16 minutes, remove from the oven, and sprinkle with flaky sea salt while still warm. Let them cool on a wire rack.
Enjoy them while they’re still warm, or store them in an airtight container for up to a week. So good!
Bon appetit and enjoy!
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