Gooey Levain-Style Chocolate Chip Cookies in 10 Minutes Tips, FAQ & printable recipe

Tips for success

For the most dramatic molten center, use large chocolate chunks rather than chips. Chop a bar of dark chocolate into irregular pieces — some big, some small — and fold them into the dough.

The big chunks stay intact during baking and create puddles of melted chocolate. If you want extra texture, add a handful of chopped toasted walnuts or pecans, though the classic version is just chocolate.

These cookies are best eaten the day they are baked, while the centers are still gooey. If you have leftovers, reheat them in a 350°F (175°C) oven for 3–4 minutes to restore the molten texture.

A microwave works in a pinch, but the oven gives a crispier exterior. You can also freeze the unbaked dough balls and bake them directly from frozen, adding 2 minutes to the baking time.

Variations

• Double Chocolate: Replace 1/4 cup of the flour with unsweetened cocoa powder and use dark chocolate chunks. The result is a rich, fudgy cookie with an even more molten center.
• Nutty Crunch: Fold in 1 cup of toasted chopped walnuts or pecans along with the chocolate chips. The nuts add a crunchy contrast to the soft center.
• Peanut Butter Swirl: After portioning the dough, press a teaspoon of creamy peanut butter into the center of each ball and seal it. Bake as directed for a molten peanut butter core.
• Salted Caramel: Press a soft caramel candy into the center of each dough ball and top with flaky sea salt before baking. The caramel melts into a gooey pocket.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 3 days. Reheat in a 350°F oven for 3–4 minutes.

Freezer

Freeze unbaked dough balls on a baking sheet, then transfer to a zip-top bag for up to 3 months. Bake from frozen at 410°F for 12 minutes.

Reheat

Reheat baked cookies in a 350°F oven for 3–4 minutes to restore the gooey center. Microwave for 15 seconds if in a hurry.

Store leftover cookies in an airtight container at room temperature for up to 3 days. To maintain the gooey center, reheat each cookie in a 350°F (175°C) oven for 3–4 minutes. Do not refrigerate the baked cookies, as the cold will make the centers firm and less molten.

The cookie dough can be made up to 3 days ahead and kept in the refrigerator. Let it sit at room temperature for 10 minutes before portioning, as very cold dough may need an extra minute in the oven.

Alternatively, scoop the dough into balls and freeze them on a baking sheet, then transfer to a zip-top bag. Bake frozen dough balls directly from the freezer, adding 2 minutes to the baking time.

Serving ideas

Serve these cookies warm, straight from the oven, with a glass of cold milk or a scoop of vanilla ice cream. The contrast between the hot, gooey center and the cold ice cream is irresistible. For a more indulgent dessert, sandwich two cookies around a scoop of ice cream to make an ice cream sandwich.

These cookies also shine on a dessert board or at a party — their tall, craggy appearance is impressive. If serving a crowd, bake them just before guests arrive so they are still warm.

You can also drizzle them with a little caramel sauce or sprinkle with flaky sea salt before serving, though they are perfect as is.

Frequently asked questions

Recipe card

Gooey Levain-Style Chocolate Chip Cookies in 10 Minutes

Prep 15 minCook 10 minTotal 25 minServes 6

Ingredients

• 1 cup cold unsalted butter, cubed
• 3/4 cup packed brown sugar
• 1/2 cup white sugar
• 2 large cold eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 2 cups semisweet chocolate chips

Instructions

1. Heat the oven to 410°F (210°C). Line a large baking sheet with parchment paper. Place the cubed cold butter, brown sugar, and white sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed just until the butter is broken up and the mixture looks sandy, about 1 minute. Scrape down the bowl. Add the cold eggs and vanilla extract, then mix on medium speed until the eggs are fully incorporated and the mixture is smooth, about 30 seconds.
2. In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt. With the mixer on low speed, add the flour mixture to the butter mixture in two additions, mixing just until no dry streaks remain. Scrape down the sides and bottom of the bowl to ensure everything is evenly combined. The dough will be thick and slightly sticky. Fold in the chocolate chips with a spatula until they are evenly distributed throughout the dough.
3. Use a 1/3-cup ice cream scoop or a measuring cup to portion the dough into 6 equal mounds. Gently shape each mound into a tall, rough ball, about 2 1/2 inches tall. Do not flatten them; the height is what creates the craggy exterior and gooey center. Place 3 dough balls on the prepared baking sheet, spacing them at least 3 inches apart. Keep the remaining dough in the refrigerator while the first batch bakes.
4. Place the baking sheet on the center rack of the oven. Bake at 410°F (210°C) for exactly 10 minutes. The edges will look set and lightly browned, while the centers will still appear pale and slightly underdone. Do not open the oven door during baking. After 10 minutes, remove the sheet from the oven. Let the cookies cool on the baking sheet for 5 minutes; they will continue to set as they cool.
5. After the cookies have rested on the baking sheet for 5 minutes, carefully transfer them to a wire cooling rack using a thin spatula. The cookies will be soft and may crack slightly — that is perfect. Let them cool for another 5 minutes on the rack. The centers will still be molten, so handle gently. If baking the second batch, repeat the portioning and baking steps with the remaining dough.
6. To serve, gently break a warm cookie in half or cut it with a knife. The center should be gooey and molten, with chocolate flowing out in thick ribbons. Serve immediately while warm. If the cookies have cooled completely, reheat them in a 350°F (175°C) oven for 3–4 minutes to restore the molten center before serving.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

580

Protein

7 g

Carbohydrates

68 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.