Thick Chocolate Chip Cookies

one thick chocolate chip cookie

Crisp and golden on the outside, soft and gooey on the inside. These cookies are giant and extra thick. If you've had a Levain Bakery Cookie in NYC, these are a close copycat!


  •  1 cup Unsalted Butter, cold and cut into small cubes
  • 1 cup Brown Sugar, light or dark
  • 1/2 cup White Granulated Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups Cake Flour
  • 1 1/2 cups All-Purpose Flour
  • 1 teaspoon Cornstarch
  • 1 teaspoon Baking Soda
  • 1 teaspoon Kosher Salt
  • 2 cups Chocolate Chips


  1. Cream the Butter and Sugar. In a stand mixer with the paddle attachment or a large mixing bowl, cream together the cold cubed butter, brown sugar, and white sugar. Cream on medium for about 2-4 minutes until creamy and combined. You want just a few small pieces of butter to remain.
  2. Add Eggs and Vanilla. Add vanilla and eggs, one at a time, mixing until combined.
  3. Add Remaining Ingredients. Add flours, cornstarch, baking soda, and salt. Mix until just combined and avoid over-mixing. Stir in the chocolate chips. The dough will be slightly crumbly. 
  4. Form Discs of Dough. Form the dough into thick hockey puck-like discs. Using 6 ounces (about 1/2 cup) of dough for each. The discs should be about 1.5-2 inches thick. Avoid overworking the dough, just gently press into shape.
  5. Chill Discs. Chill discs of dough in the fridge until firm, at least 30 minutes and up to 3 days.
  6. Preheat Oven. Preheat oven to 400 degrees F. I recommend using an oven thermometer to ensure an accurate and consistent temp. Line two light colored baking sheets with parchment paper.
  7. Bake Cookies. Working in batches, place a few chilled discs on a prepared baking sheet and bake for 14-17 minutes (mine baked for 15 minutes exactly). The cookies are done when they are puffy, golden on the outside, and set. Allow to cool on the sheet for 10 minutes before moving to a cooing rack. Repeat with remaining cookies. Be sure to not place dough on a warm baking sheet - run hot sheet under cold water if needed to cool it down.
  8. Enjoy! I like to give a light sprinkle of flaky salt before serving.


Freezing: Discs of dough can be frozen and baked from frozen. You'll need to add a couple minutes of bake time

Leftovers: Leftover cookies can be stored in airtight containers at room temperature for 3-4 days.

Keywords: Thick Chocolate Chip Cookies, Levain Copycat Cookies, Bakery Style Chocolate Chip Cookies, Giant Chocolate Chip Cookies

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