Craving a giant, gooey chocolate chip cookie but on your own? This Levain Bakery copycat recipe is PERFECT! Make one big cookie for yourself or split it in half to share (if you want!). Golden brown on the outside and perfectly underbaked on the inside for a soft, gooey, chocolaty treat!
- 2 tablespoons (27 grams) unsalted butter
- 2 tablespoons (33 grams) dark brown sugar
- 1 tablespoon (13 grams) granulated sugar
- 1 large egg yolk
- 1/8 teaspoon cornstarch
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 6 tablespoons (50 grams) flour
- 1/4 cup (35 grams) chocolate chips (I like mini chips for this, but anything will work)
- Preheat oven to 375. Line a small baking sheet with parchment paper.
- Cut 2 tablespoons (27 grams) cold, unsalted butter into small cubes and place in mixing bowl. Add 2 tablespoons (33 grams) dark brown sugar and 1 tablespoon (13 grams) granulated sugar. Use a fork to combine butter and sugars. This will take a few minutes and will be difficult at first. Just keep pressing and mixing until the butter is fully incorporated into the sugars (see process photos above).
- Add 1 large egg yolk and mix to fully combine.
- Add 1/8 teaspoon cornstarch, 1/8 teaspoon baking soda and 1/8 teaspoon salt. Mix until you don't see any powder anymore - and then mix for another 10 seconds to ensure it's fully incorporated!
- Add 6 tablespoons (50 grams) flour and stir until flour is mostly combined.
- Add 1/4 cup (35 grams) chocolate chips and stir everything until flour and chocolate is completely mixed in.
- Transfer dough to baking sheet. The dough will be a little sticky, but dry enough to handle easily. You want to keep the dough as a mound, so don't worry about flattening the top or creating a perfect cookie dough ball.
- Bake for 13-15 minutes, until the top and edges are browned. Let cookie sit for at least 10 minutes, but it will be absolutely perfect at 15-20 minutes.
- Store any leftovers covered or wrapped.