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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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
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.
Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract until fully combined.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips and walnuts (if using) until evenly distributed throughout the dough.
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.
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.
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.
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
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 67.4 g | 24% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 36.5 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
