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

Tips for success

For the most dramatic chocolate lava effect, use a combination of chocolate chips and chopped chocolate bars. The chips hold their shape, while the chopped chocolate melts into pools.

If you want a more intense chocolate flavor, use dark chocolate with at least 60% cacao. For a sweeter cookie, opt for milk chocolate. You can also add a sprinkle of flaky sea salt on top before baking to enhance the sweetness and add a savory crunch.

These cookies are best enjoyed within a few hours of baking, but they can be stored in an airtight container at room temperature for up to 3 days. To reheat, pop one in a 350°F (175°C) oven for 5 minutes to restore the gooey center. If you prefer a firmer texture, store them in the refrigerator. You can also freeze the baked cookies for up to 3 months—just thaw at room temperature and reheat as needed.

Variations

• Double Chocolate: Replace 1/4 cup of the all-purpose flour with unsweetened cocoa powder and use white chocolate chips or peanut butter chips instead of regular chocolate chips. Bake as directed.
• Nutty Crunch: Add 1 cup of toasted chopped walnuts or pecans along with the chocolate chips. The nuts add a crunchy texture that contrasts with the gooey center.
• Salted Caramel: Press a soft caramel candy or a piece of caramel into the center of each dough ball before baking. Sprinkle with flaky sea salt right after baking for a sweet-salty twist.
• Oatmeal Chocolate Chip: Replace 1 cup of the all-purpose flour with 1 cup of old-fashioned oats. The oats add a chewy texture and a slightly nutty flavor. Use a mix of semi-sweet and milk chocolate chips.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container in the refrigerator for up to 5 days.

Freezer

Freeze baked cookies in a single layer in a freezer-safe bag for up to 3 months.

Reheat

Reheat cookies in a 350°F (175°C) oven for 5-7 minutes until warm and the centers are soft. Alternatively, microwave on high for 15-20 seconds for a quick fix.

Store baked cookies in an airtight container at room temperature for up to 3 days. To keep them soft, add a slice of bread to the container—it will absorb excess moisture and help maintain the gooey texture.

If you prefer a crisper edge, leave the container slightly open. For longer storage, freeze the baked cookies in a single layer in a freezer-safe bag for up to 3 months. Thaw at room temperature for 30 minutes or reheat in the oven.

The dough can be made ahead and stored in the refrigerator for up to 3 days. Shape the dough into balls and place them on a parchment-lined baking sheet, then cover tightly with plastic wrap.

When ready to bake, preheat the oven to 410°F (210°C) and bake directly from the fridge—add an extra minute to the baking time. You can also freeze the shaped dough balls for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.

Serving ideas

Serve these cookies warm, straight from the oven, for the ultimate molten chocolate experience. The contrast between the crisp edges and the gooey center is most pronounced when the cookies are still warm. Pair them with a glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert. They also make a great gift—stack them in a box with parchment paper between layers.

For a more elegant presentation, serve each cookie on a small plate with a drizzle of melted chocolate or a dusting of powdered sugar. If you're serving a crowd, bake the cookies just before guests arrive so they're at their best.

You can also break the cookies into pieces and serve them over ice cream or yogurt for a quick sundae. Leftover cookies can be crumbled and used as a topping for cheesecake or brownies.

Frequently asked questions

Recipe card

Gooey Levain-Style Chocolate Chip Cookies

Prep 15 minCook 10 minTotal 25 minServes 8

Ingredients

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

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the cold cubed butter, brown sugar, and white sugar. Beat on medium speed just until the mixture is combined and no large butter chunks remain. Do not over-cream; the dough should remain dense, not fluffy. Scrape down the sides of the bowl as needed.
2. Add the cold eggs one at a time, beating just until each is incorporated. The mixture may look slightly curdled—that's fine and expected. Stop mixing as soon as the eggs disappear into the batter.
3. In a separate bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the butter mixture and mix on low speed just until no streaks of flour remain. The dough will be thick and slightly crumbly. Fold in the chocolate chips with a spatula until evenly distributed.
4. Scoop the dough into 6-ounce portions (about 3/4 cup each) and place them on a parchment-lined baking sheet, spacing them at least 3 inches apart. Do not flatten the dough—keep the mounds tall and craggy.
5. Bake the cookies in a preheated 410°F (210°C) oven for exactly 10 minutes. The edges will be golden and set, while the centers will still look soft and slightly underdone. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
6. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm for the best molten chocolate experience. The centers will be gooey, and the chocolate will flow like lava when broken apart.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

6 g

Carbohydrates

70 g

Fat

32 g

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