Mock Levain Bakery Chocolate Chip Cookies
Discover how to recreate the iconic, bakery-style decadence of Mock Levain Bakery Chocolate Chip Cookies in your own kitchen! These oversized cookies are thick, soft, and irresistibly gooey in the center, featuring a perfect balance of semi-sweet chocolate chips and the optional crunch of walnuts. Made with cold, cubed butter for a unique texture and elevated with a touch of cornstarch for that signature melt-in-your-mouth crumb, this recipe requires just 20 minutes of prep time. Each cookie is generously portioned for a truly indulgent treat, ideal for satisfying serious dessert cravings. Perfect for baking enthusiasts, these golden-brown giants are best served warm straight from the oven for an authentic bakery experience at home!
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Ingredients
- 1 cup Unsalted butter (cold, cubed)
- 0.75 cup Brown sugar (light or dark)
- 0.5 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 3.25 cups All-purpose flour
- 2 teaspoons Cornstarch
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 cups Semi-sweet chocolate chips
- 1 cup Walnuts (optional, roughly chopped)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl or stand mixer, combine the cold cubed butter, brown sugar, and granulated sugar. Beat on medium speed for 1-2 minutes until the mixture is creamy but not overly whipped.
Step 3
Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract until fully combined.
Step 4
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6
Fold in the chocolate chips and walnuts (if using) until evenly distributed throughout the dough.
Step 7
Divide the dough into 12 large portions (approximately 4-4.5 ounces each). Form them into rough balls—avoid flattening them, as the cookies should remain thick.
Step 8
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. You may need to bake them in batches to avoid crowding.
Step 9
Bake in the preheated oven for 9-12 minutes, or until the tops are lightly golden brown. The cookies should look slightly underbaked in the center to ensure a gooey texture.
Step 10
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature!
Nutrition Facts
| Serving size | (1456.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6622.0 |
| Total Fat 376.5g | 0% |
| Saturated Fat 187.8g | 0% |
| Cholesterol 888.7mg | 0% |
| Sodium 3837.0mg | 0% |
| Total Carbohydrate 797.8g | 0% |
| Dietary Fiber 41.3g | 0% |
| Total Sugars 436.9g | |
| Protein 97.0g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 389.7mg | 0% |
| Iron 32.0mg | 0% |
| Potassium 1265.2mg | 0% |
Source of Calories