The search for the perfect big, fat, chewy chocolate chip cookie is never-ending. Many claim to have the best; here’s my version — a favorite among family and friends and one I happily share.

These cookies are requested again and again. They’re thick, chewy, and packed with chocolate — a recipe I’ve refined over years of testing to achieve height, tender crumb, and gooey centers.

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Watch How to Make My Best Chocolate Chip Cookies (< 1 minute)

How I built a Levain-style cookie

My inspiration came from tasting a massive, ultra-thick, slightly underbaked cookie from Levain Bakery in NYC. I wasn’t trying to copy their exact flavor, but I wanted a similar height and texture: thick, soft in the center, slightly crisp at the edges, and loaded with chocolate.

After numerous experiments I landed on a combination of cake flour, a balanced mix of baking powder and baking soda, a slightly reduced proportion of egg white, and one special ingredient that adds depth. And of course — plenty of chocolate.

Ingredients

The essentials that make these cookies stand out:

• Cold, cubed unsalted butter
• Dark brown sugar and granulated sugar for chew and caramel notes
• One whole egg plus an extra yolk for richness
• Vanilla extract (I use a robust-style vanilla for depth)
• A mix of cake flour and all-purpose flour to create lift and tenderness
• Baking powder + baking soda for even rise
• Kosher salt to balance sweetness
• Lots of semi-sweet chocolate chips or chopped semi-sweet baking chocolate

I discovered a stronger-style vanilla that lends a slightly exotic, deeper aroma. It was an accidental find that I kept using because it quietly improves the overall flavor without being a dominant, artificial note.

While the vanilla I prefer is made from vanilla beans, some commercial bottles include other ingredients — choose what fits your standards. I typically opt for quality ingredients, but this recipe is forgiving.

Tips for success

This makes a large quantity of dough. When you add the chocolate, the mixer bowl will be full — stop the mixer and finish folding or kneading the chips in by hand to avoid spilling.

I portion these as 2-ounce balls for a generous, substantial cookie that’s still easy to eat. That yields about 25 cookies per batch. If you want Levain-sized cookies, roll out balls closer to 6 ounces each.

Rolling each ball gives a uniform shape and consistent bake; you can use a #16 scoop or a small ice-cream scoop if you prefer speed over precision.

Baking (convection and conventional)

These cookies bake best on a high temperature for a short time. If you have convection, bake at 400ºF (200ºC). If using a conventional oven, raise the baking time slightly and watch closely.

Rotate pans between racks and front-to-back halfway through baking for even browning. Pull the cookies when they are just browned on top and still look slightly underbaked in the centers; they will finish cooking on the hot sheet. Cool a few minutes on the sheet, then transfer to wire racks.

Cookies are at their best warm and gooey—serve soon after they cool enough to handle.

More chocolate chip cookie ideas

If you enjoy variety, try versions with Heath bar pieces, white chocolate and peppermint, espresso and dark chocolate chunks, or brown-butter and sea salt — each brings a different, delicious twist.

My BEST Chocolate Chip Cookies

A thick, chewy chocolate chip cookie — tall, tender, and loaded with chocolate. This is my favorite version and a crowd-pleaser.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Course: All Recipes, Dessert, Snacks

Cuisine: American

Keyword: best chocolate chip cookies, levain copycat, thick and chewy

Servings: 25 cookies

Calories: 295 kcal

Author: Kimberlee Ho

Equipment

• Stand mixer with paddle attachment (or mixing bowl and sturdy spoon)
• Baking sheets
• Parchment paper or silicone baking mats
• #16 or 2-ounce cookie scoop (optional)

Ingredients

• 1 cup unsalted butter, cold and cubed
• 3/4 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 1/2 tablespoons vanilla extract
• 1 cup cake flour
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 1/2 – 3 cups semi-sweet chocolate chips (or about 12 ounces chopped semi-sweet baking chocolate)

Instructions

1. Preheat oven to 400ºF (200ºC). If you have convection, use it. Line two baking sheets with parchment paper or silicone mats.
2. In the bowl of a stand mixer with the paddle attached, add the cubed butter, brown sugar, and granulated sugar. Mix on low a few seconds, then increase to medium-high and beat about 3–4 minutes until fluffy.
3. Turn mixer to low and add the whole egg, the extra yolk, and vanilla. Mix on medium about 30 seconds until incorporated, scraping down the bowl as needed.
4. With the mixer off, add both flours, baking powder, baking soda, and salt. Mix on low just until combined — do not overmix.
5. Add the chocolate chips. Turn the mixer off and finish folding or kneading the chips into the dough by hand to ensure even distribution.
6. Portion dough into 2-ounce balls (about a #16 scoop). Roll between your palms for a smooth ball and place about 2 inches apart on prepared baking sheets.
7. Bake: convection oven 4–5 minutes, rotate pans, then 4–5 more minutes. Conventional oven: bake 7–8 minutes, rotate, then 7–8 more minutes. Cookies should be just browned on top and still slightly underbaked in the center.
8. Allow cookies to cool a few minutes on the baking sheets, then transfer to wire racks to finish cooling. Serve warm for best texture.

Notes

• Dough balls freeze well. Freeze in a single layer on a sheet tray for at least an hour, then transfer to a freezer bag for up to 3 months. Thaw to room temperature before baking for best results.
• Inspired by Levain Bakery and A Bountiful Kitchen; this is my interpretation focusing on height and texture rather than an exact flavor replica.

Nutrition (per cookie)

Calories: 295 kcal | Carbs: 37.8 g | Protein: 3.8 g | Fat: 15.6 g | Saturated Fat: 9.5 g | Cholesterol: 34.3 mg | Sodium: 149.5 mg | Fiber: 2.3 g | Sugar: 23.7 g