I love chocolate chip cookies, and I probably make hundreds every year. For a long time, I followed my old recipe. It was pretty good, but I learned last year that there’s a whole other level to chocolate chip cookie making.
I played around with ratios, temperatures, sizing, and fillings over dozens of batches, and I’ve honed in on what is my best chocolate chip cookie recipe so far! Try them for yourself, and let me know what you think (and what adjustments you end up making).
Fred’s Levain-Style Chocolate Chip Cookies
Crusty outside, gooey center , NYC bakery perfection
Equipment
- 1 Stand Mixer
Ingredients
- 1 Cup Cold butter, cubed
- 3/4 Cup Light brown sugar
- 3/4 Cup Granulated white sugar
- 2 Ea Large eggs
- 1 tbsp Vanilla extract
- 2 tbsp Heavy cream
- 2 Cups All-purpose flour
- 2 tbsp Cornstarch
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1.5 Cups Semi-sweet chocolate chips
- 1/2 Cup Peanut butter chips (or use 2 cups total chocolate chips)
- 1 Cup Choppeed walnuts (if skipping walnuts, add ¼ cup more flour)
Instructions
- Cream butter + sugars for 4-5 minutes until light and fluffy
- Add eggs one at a time, mixing well after each
- Add vanilla and heavy cream, mix until combined
- Whisk dry ingredients separately (flours, cornstarch, baking powder, baking soda, salt)
- Combine wet and dry , mix just until flour disappears, don't overmix
- Fold in chips (and walnuts if using)
- Portion into 4 oz balls (about 1/3 cup each) , shape tall, not flat
- Chill 1-24 hours , this step is critical, don't skip it
- Bake at 385°F (convection) for 10 minutes , they'll look underdone, that's correct
- Rest on pan 15 minutes before moving , they continue cooking
Notes
- Kitchen scale highly recommended for portioning
- Store in airtight container up to 3 days
- Freeze unbaked dough balls up to 3 months (bake from frozen, add 2 min)
- Reheat in microwave 10-15 seconds to restore gooey center
- If you want a flatter cookie with more of a nutty flavor, brown the butter before mixing it with the sugar
