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Soft Levain Bakery NYC Cookies

Indulge in the thick, soft, and slightly gooey delight of these bakery-style chocolate chip cookies that are surprisingly easy to make at home. Perfect for gifting and great with coffee!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, cold and cubed Cold butter helps keep cookies thick.
  • 1 cup light brown sugar, packed Contributes to chew and flavor.
  • 1/2 cup granulated sugar Can be reduced slightly if desired.
  • 2 large eggs, cold Cold eggs help slow the spread.
  • 2 teaspoons pure vanilla extract For flavor.
  • 2 cups bread flour Gives height and chew.
  • 1 cup all-purpose flour Provides structure.
  • 1 teaspoon baking soda For leavening.
  • 1 teaspoon kosher salt Enhances flavor.
  • 1 tablespoon cornstarch Helps to soften the crumb.
  • 1 1/2 cups dark chocolate chunks/chips Mix chunks and chips for gooey pockets.
  • to taste flaky sea salt Optional for finishing.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. Let your cold butter sit on the counter for 5–10 minutes.
Mixing the Dough
  1. In a large bowl, beat the cold cubed butter with the brown and granulated sugar until slightly creamed but still chunky.
  2. Add eggs one at a time, mixing briefly after each addition, and then stir in vanilla.
  3. In another bowl, whisk together bread flour, all-purpose flour, baking soda, salt, and cornstarch.
  4. Gradually fold the dry ingredients into the butter-sugar mixture just until combined.
  5. Fold in the chocolate chunks/chips.
Scoop and Chill
  1. Use a large cookie scoop to portion the dough into mounds on the baking sheet, flattening them slightly.
  2. Cover and chill the dough mounds for at least 30 minutes, up to 24 hours.
Baking
  1. Press a few extra chocolate chunks into the tops of the mounds, if desired.
  2. Bake one sheet at a time for 12–15 minutes until edges are golden but centers look slightly underbaked.
  3. Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack.
  4. Sprinkle flaky sea salt over warm cookies, if desired.

Notes

Dough can be frozen as scooped mounds. For a fresh-baked feel, reheat in the microwave or a low oven.