Levain Bakery Style Thick Chocolate Chip Cookies Recipe

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a thick chocolate chip cookie that has been broken in half and stacked on top of each other so you can see the inside of the gooey cookie

If you love thick chocolate chip cookies with gooey centers and crisp edges, this recipe is for you. Inspired by the famous Levain Bakery cookies, these oversized, bakery-style cookies are tall, rich, and require two hands to eat without the trip to NYC.

a photo of two thick gooey chocolate chip cookies that have been broken in half and stacked on top of each other.

After standing in line at Levain and later discovering similar jumbo cookies closer to home, I knew I had to recreate them in my own kitchen minus the nuts (no thank you!) and specialty ingredients. After extensive testing (and a lot of cookies), this recipe delivers everything people love about Levain-style cookies: height, chew, and total indulgence made with everyday ingredients.

What Makes These Cookies So Thick?

These cookies stay thick because of a few key techniques that prevent them from spreading too much in the oven.

First, the ratio of ingredients is designed to support a tall cookie. The dough contains plenty of flour and just the right amount of fat, which gives the cookies structure while still keeping them soft and gooey in the center. I’ll explain more below.

Second, the recipe uses both baking soda and baking powder. Baking soda reacts with the brown sugar to create lift, while baking powder gives the cookies an extra boost so they rise instead of spreading flat.

Another important factor is the large dough balls. Each cookie is made with about 6 ounces of dough, which allows the outside to set while the inside stays thick and soft.

Finally, chilling the dough helps solidify the butter before baking. This slows down how quickly the cookies spread in the oven, helping them keep their tall, bakery-style shape.

The result is exactly what we’re going for: thick, gooey chocolate chip cookies with crisp edges and soft centers just like the famous bakery versions.

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White Chocolate Cranberry Oatmeal Cookies

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With the perfect mix of chewy and crisp textures, these White Chocolate Cranberry Oatmeal Cookies are loaded with white chocolate chips and cranberries. I fell in love with this combination at the first bite. And, I think you will, too!

white chocolate chip and cranberry oatmeal cookies on plate on wooden table

Just one search will show you that I’ve got dozens of cookie recipes on this site. What can I say? I just love cookies! But, this take on oatmeal cookies is one of my husband Sean’s all-time favorites. It takes my classic cranberry chocolate chip cookies and gives them a twist that’s hard to beat, with sweet white chocolate and oats for that signature chewy texture.

White Chocolate Cranberry Oatmeal Cookies

I find the combination of white chocolate and cranberries totally irresistible, because the tangy cranberries balances out the ultra sweet white chocolate. But, add both of them to a soft, chewy oatmeal cookie? It’s a magical experience.

I owe my cousin, Hope, a big thank you for suggesting this flavor combination many years ago. This recipe was a hit from the first time I made it. If you find oatmeal cookies with raisins or chocolate chips boring, then this white chocolate cranberry oatmeal cookie recipe just might be the one for you.

hand holding oatmeal cranberry chocolate chip cookie

Ingredients & Substitutions

Dry Ingredients – I use flour and old

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M&M No Bake Chocolate Peanut Butter Oat Cups

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a muffin tin with each cup full of m&m peanut butter oat cups

You all loved our no bake peanut butter oat cups, so you’re going to flip for this monster cookie version. They’re rich, chocolatey, loaded with peanut butter, oats, and colorful M&M’s, and the best part is there’s absolutely no baking required.

These no-bake chocolate peanut butter oat cups are easy to make, fun to share, and perfect for everything from after school snacks to late-night sweet cravings.

a muffin tin with each cup full of m&m peanut butter oat cups

We were blown away by how crazy VIRAL our original peanut butter oat cups went a few weeks ago, but the truth is, there’s another version that we love even more!

Years ago we loved taking our kids to Lagoon amusement park in Utah and I’d always throw in some fun little monster m&m energy bites. Well, the more we made them the more we experimented! This is hands down our family’s preferred recipe!

Why You’ll Love These Monster Cookie Oat Cups

You can tell just by looking at them that you’re going to love these chocolate peanut butter oat cups! Let me tell you why…

  • No bake, no oven required
  • Chewy monster cookie texture and flavor
  • Colorful and kid-friendly
  • Easy, so easy kids can make them!
  • No added refined sugar
  • Made with pantry ingredients
  • High-protein dessert
a muffin cup full of no make peanut butter oat cup mixture ready for the chocolate to go on top

Ingredients You’ll Need

These no bake

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Valentine’s Day Thumbprint Cookies with Jam

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Valentine’s Day Thumbprint Cookies with Jam

Sweet, buttery, and filled with fruity jam, these Valentine’s Day Thumbprint Cookies with Jam are the perfect treat for sharing the love. With soft centers, crisp edges, and a drizzle of creamy white chocolate, they’re as beautiful as they are delicious.

Simple ingredients and a whole lot of heart make this Valentine’s cookie recipe one you’ll want to make year after year.

Overhead view of heart-shaped thumbprint cookies filled with red jam and drizzled with white chocolate.

This classic thumbprint cookie recipe uses just the right amount of butter, while still delivering that rich, buttery flavor! They’re shaped into sweet little hearts, baked with love, and perfect for Valentine’s Day!

The first time I had a thumbprint cookie, I was in elementary school and my mom had this little cookbook for kids. That was so cute with these darling little graphics of kids cooking almost precious moments style. Remember those little kids that were so popular? The only problem was the recipe turned out dry and boring.

I’ve been hesitant to share a thumbprint cookie ever since, but this one is absolute perfection and it’s almost like a cross between a sugar cookie and a melt in your mouth butter cookie. I prefer to use a seedless jam, but do whatever you’ve got on hand. My extra touch? A little drizzle of white chocolate and making the indents into the shape of a heart really takes these to the next level for Valentine’s Day.

Valentine’s Day thumbprint cookies arranged on a plate with jam-filled centers and white chocolate drizzle.

Ingredients For Valentine’s Day Thumbprint Cookies

You don’t need anything fancy to make these Valentine’s thumbprint cookies! Just a handful of pantry staples that come together to create the perfect treat.

Double Chocolate Chip Cookies

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Double Chocolate Chip Cookies

For all our chocoholics, these double chocolate chip cookies are about to become your new obsession. With double the chocolate and double the deliciousness, they are chewy, rich, and completely irresistible.

I struggled to find the perfect name for them whether it should be chocolate chip chocolate, chocolate chocolate chip, or simply double chocolate chip but one thing is certain this cookie recipe is absolutely divine.

I’m actually more of a fruit dessert kind of gal, and Cade is a chocolate lover, but when I make these cookies, it’s me who can’t stop eating them. I may have even grabbed a couple and eaten them alone in the pantry so I didn’t have to share with my kids. Shhhhhh…yes, I am one of those moms!

Ingredients You’ll Need

These double chocolate chip cookies are the best cookies for chocolate cravings. It starts like classic chocolate chip cookies and then we add all the chocolate! They could actually be called triple chocolate chip cookies because we have chocolate coming from three different directions. Yummmmm!

  • Unsalted Butter: Adds richness and helps create a soft, tender texture.
  • Eggs: Bind the dough and provide structure and moisture.
  • Sugar: Sweetens the cookies and helps them spread slightly.
  • Brown Sugar: Adds moisture, deeper flavor, and a chewier texture.
  • Vanilla Extract: Enhances and rounds out the chocolate flavor.
  • All-Purpose Flour: Gives the cookies structure and helps them hold their shape.
  • Salt: Balances the sweetness and boosts overall flavor.
  • Baking Soda: Helps the cookies rise and stay soft.
  • Devil’s Food Pudding: Makes the cookies super soft, rich, and extra chocolatey.
  • Cocoa Powder: Deepens the chocolate flavor and darkens the dough.
  • Chocolate Chips: Add pops of melty chocolate throughout the cookies. (Use whatever kind you like! Milk chocolate chips, dark chocolate chips, semi-sweet chocolate chips, or even white chocolate chips work great!)

Jump down to the recipe card for all the exact measurements.

What Kind of Cocoa Powder is Best?

For the richest flavor and deepest color, use a high-quality unsweetened cocoa powder. Natural cocoa powder works great in these cookies because it delivers a bold chocolate taste and reacts well with the leavening for a soft, tender texture.

If you want an even more intense, almost fudgy chocolate flavor, you can use Dutch process cocoa powder, but it may make the cookies slightly denser. Both options work, so choose based on the flavor you prefer and what you already have in your pantry.

How to Make Double Chocolate Chip Chocolate Cookies

These double cho

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