Levain Chocolate Chip Cookies

Name: Levain Chocolate Chip Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12.0
Ingredients: 1 cup (2 sticks) unsalted Kerrygold butter, softened; 1 cup brown sugar, packed; 3/4 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 cups semi-sweet chocolate chips

Highlighted under: Cozy Dessert Classics

For something this simple, it has no right being this good. I still can’t believe that just a handful of ingredients can create cookies so chewy and packed with chocolate. Honestly, these Levain-style cookies are a real treat, and every time I bake them, my kitchen scents transform into something dreamy. My friends swear they taste like they came from a bakery, and I can hardly keep them around long enough to cool completely before they’re gone.

Created by

The Globalbitesrecipes Team

Last updated on 2026-05-12T13:57:13.492Z

The first time I made these cookies, I completely overdid the chocolate chips. The result was a gooey mess that I thought was ruined. To my surprise, they tasted great, even if they looked a bit wild. I learned that sometimes, it’s okay to embrace the chaos of baking.

Since then, I’ve fine-tuned the recipe to balance things out, using about 2 cups of the chocolate chips and saving a handful to sprinkle on top before baking. This little trick creates a beautiful look, making them even more inviting. Trust me, the extra chocolate is a treat worth it!

What Makes This Stand Out

The cookies are super thick and chewy
You can easily adjust the chocolate amount to your liking
The dough freezes well for late-night cravings

The Secret to This Levain Chocolate Chip Cookies

These cookies are absolutely thick and chewy, and that's thanks to the butter and a generous amount of flour. Using Kerrygold butter really makes a difference too; its rich flavor brings a lovely depth to the cookies. You’ll find that if you press your dough balls a bit before baking, the texture can shift just a touch, making for an even more satisfying bite.

One of my favorite things about this recipe is how customizable it is. If you’re feeling adventurous, try swapping half of the semi-sweet chocolate chips for dark chocolate or even white chocolate. The different chocolate types really change things up, and you might even discover a new favorite combination. Plus, everyone knows that more chocolate is always a good idea, right?

Ingredients

Gather these ingredients before you start:

Cookies Ingredients

1 cup (2 sticks) unsalted Kerrygold butter, softened
1 cup brown sugar, packed
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups semi-sweet chocolate chips

Now that you have everything ready, let’s move on to the next steps!

Instructions

Follow these steps to make your cookies:

Cream the Butter and Sugars

In a large bowl, beat together the softened Kerrygold butter, brown sugar, and granulated sugar until it’s light and fluffy. This should take about 2-3 minutes. Don’t rush this step, as it really helps create a nice texture.

Add the Eggs and Vanilla

Crack in the eggs, one at a time, and mix until combined. Pour in the vanilla extract too. Honestly, I sometimes use extra vanilla for even more flavor, and it never hurts!

Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix here, or your cookies will end up a bit tough.

Fold in the Chocolate Chips

Now, gently fold in the chocolate chips using a spatula. Make sure they're evenly distributed but don’t mess with the dough too much. Also, keep a handful aside to place on top of each cookie before baking.

Scoop and Shape

Using a large cookie scoop, portion out the dough onto a lined baking sheet. I like to give them plenty of space, as they spread out while baking. Just a little tip: I usually roll them into balls, but they don’t need to be perfect.

Bake

Pop them in a preheated oven at 350°F (175°C) for about 20 minutes. You'll know they're done when the edges are golden and the centers look slightly underbaked. Avoid opening the oven too early, or they could deflate.

Cool and Enjoy

Let them cool on the baking sheet for 5-10 minutes, and then transfer them to a wire rack. If you can resist, wait a few more moments before digging in. The texture is best when they're still a little warm!

Now enjoy your fresh cookies!

How to Store Levain Chocolate Chip Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They’re good for about a week (if they last that long!). If you want to keep them longer, I often toss them in the freezer. They freeze really well, and then you can just grab one, or a few, whenever the craving hits. Just remember that if you're going to freeze them, shape the cookies first, then freeze the dough for 30 minutes before wrapping and storing.

One trick I’ve learned is to reheat them in the microwave for about 10 seconds if they’ve been frozen. You’ll be surprised at how fresh they taste with just a little warmth. Feel free to experiment with your own timing, as everyone's microwave is a little different.

Ways to Switch It Up

Looking to change things up? You might consider adding some nuts for a nice crunch. Chopped walnuts or pecans can complement the chocolate flavor wonderfully. Just about a cup should do it, and remember to adjust the chocolate chips to keep that amazing chocolatey goodness in balance.

If you want to tap into seasonal flavors, think about adding pumpkin spice or a hint of peppermint extract during the holidays. These little tweaks can transform your classic cookie recipe into something new and fun. If you ever try out different flavors, I’d love to hear what you come up with. Keeping the core recipe intact but changing the extras can be a fun way to keep everyone guessing.

Questions About Recipes

→ Can you freeze the cookie dough?

Absolutely! I usually scoop out the dough and freeze the balls. Just pop them straight from the freezer into the oven when you're ready.

→ What type of chocolate is best?

I prefer semi-sweet for that classic cookie taste, but dark chocolate is a nice switch if you're feeling adventurous!

→ How thick should the cookies be?

Aim for about 2 inches high before baking. They'll puff up beautifully in the oven.

→ Can I substitute gluten-free flour?

You can use a 1:1 gluten-free baking mix. Just be aware that the texture might be a little different.

→ Is it okay to mix in other ingredients?

Definitely! Feel free to toss in nuts or even some oats if that's your thing.