Thick Chocolate Chip Cookies

These Thick Chocolate Chip Cookies are inspired by the famous Levain Bakery cookies. These buttery cookies are made with both semi-sweet and dark chocolate chips. The cookies are crispy on the outside, thick, chewy and loaded with melty chocolate chips. These cookies can be made in one bowl and only take 12 minutes to bake. No dough chilling required.

Levain Bakery Cookies are an iconic New York bakery. Their thick, buttery cookies are considered by many to be the best in New York City. I was inspired by their incredibly delicious Two Chip Chocolate Chip Cookies. This Levain Cookies recipe features a classic chocolate chip cookie, without the nuts. Their most famous cookies is their Chocolate Chip Walnut cookie.

These big, thick chocolate chip cookies feature both milk and dark chocolate, which is loaded into a thick, gooey, buttery cookie. This cookie recipe, like many of my others does not require any dough chilling, so you can mix up the cookie dough in just a matter of minutes. If you are looking for a decadent chocolate chip cookie, these are it!

Here’s How to Make These Thick Chocolate Chip Cookies

make the dough

These thick chocolate chip cookies takes only minutes to mix together and can be made in one bowl. This recipe uses cold, cubed butter that is creamed together with the granulated and brown sugar. This step is crucial to help the cookies achieve their thick shape, without having to chill the dough.

After creaming together the cold butter and sugars, you’ll add in the eggs and vanilla extract. Mix until combined.

Add in the remaining ingredients, including the chocolate chips. Mix the cookie dough JUST until everything is combined. You don’t want to overmix as it can lead to a tough and dry cookie.

scoop the cookie dough

Scoop the cookie dough balls by heaping 3 tablespoon cookie dough scoops. You should get 8 large cookies. Roll the cookie dough into smooth balls, then place on a parchment paper lined baking sheet. I like to add a few extra chocolate chip cookies on top of the dough balls. This is more so for the appearance of the cookies, not necessarily the taste. Although a few extra chocolate chips always makes for a delicious cookie.

bake

Bake the chocolate chip cookies in the preheated oven for 12-14 minutes. Because these cookies are large, they do take a couple minutes longer than an average cookie. If you want the cookies to be more gooey in the center, lean towards the 12 minutes. If you want them to be a bit more firm, bake closer to the 14 minutes.

allow the cookies to set

Since these chocolate chip cookies are thicker, they need some time to cool and fully set once they are done baking. As with any cookie, if you eat it fresh out of the oven it will still be gooey in the center. That is fine if you prefer it that way!

Storage

After the cookies completely cool, you may store these in an airtight container for up to 1 week at room temperature. You can also store these in the freezer for up to 3 months.

Freezing Instructions for Cookie Dough

If you would like to freeze a few of the cookie dough balls, you certainly can do so! Unbaked cookie dough balls can be stored in an airtight container for up to 3 months.

To bake, add an extra minute or two to the baking time (I would lean on the longer end of baking time). No need to thaw.

Here are some other cookie recipes you may enjoy

• Butter Pecan Cookies
• Chocolate Peanut Butter Pie Cookies
• Banana Pudding Cookies
• Iced Oatmeal Cookies

Let me know what you thought!

If you make these thick chocolate chip cookies, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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