Levain-Style Thick Cookies: Gooey Molten Chocolate Step-by-step instructions

Before you start

Before starting, make sure all ingredients are measured and ready. The butter and eggs should be cold, straight from the refrigerator. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

Have a stand mixer with the paddle attachment, a whisk, and a rubber spatula on hand. If you don't have a stand mixer, a hand mixer and a sturdy bowl will work. The dough comes together quickly, so it's best to have everything ready to go.

Instructions

Mix the Dry and Wet Mixtures

1. 1Whisk Dry Ingredients
   In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and cornstarch until evenly combined. Set aside.
   Look for The dry mixture should look uniform with no streaks of leavening.
   Tip Whisking aerates the flour and distributes the leaveners evenly for consistent rising.
2. 2Cream Butter and Sugars
   In the bowl of a stand mixer fitted with the paddle attachment, beat the cold cubed butter, dark brown sugar, and granulated sugar on medium speed until the mixture is crumbly and no large butter chunks remain, about 2 minutes. Scrape down the sides.
   Look for The mixture should look like wet sand with small pea-sized butter bits.
   Tip Using cold butter helps create craggy tops and a chewy texture.
3. 3Add Eggs and Vanilla
   Add the cold egg, egg yolk, and vanilla bean paste to the butter mixture. Beat on low speed until just incorporated, about 30 seconds. The mixture may look slightly curdled; that is fine.
   Look for The mixture should be cohesive but not fully smooth.
   Tip Do not overmix after adding eggs; overmixing can make cookies tough.

At this stage, you should have a bowl of whisked dry ingredients and a mixer bowl containing a crumbly butter-sugar mixture. The butter should be in small pea-sized pieces, and the mixture should look like wet sand.

After adding the eggs and vanilla, the mixture will come together into a thick, cohesive paste. It should not be smooth or creamy; small lumps are fine. The dry ingredients should be ready to fold in.

Combine and Shape the Dough

4. 4Fold in Dry Ingredients
   Add the dry flour mixture to the wet ingredients. Mix on low speed until just a few streaks of flour remain. Use a rubber spatula to fold the last bits in, being careful not to overmix.
   Look for The dough should be thick and shaggy with no dry pockets.
   Tip Stop mixing as soon as the flour disappears to keep the cookies tender.
5. 5Fold in Chocolate
   Gently fold the semi-sweet chocolate chips and milk chocolate chunks into the dough with a rubber spatula. The dough will be stiff and chunky.
   Look for Chocolate pieces should be evenly distributed throughout the dough.
   Tip Reserve a few chocolate chunks to press onto the tops of the dough mounds before baking.
6. 6Shape Dough Mounds
   Divide the dough into 8 equal portions, each about 6 ounces. Shape each portion into a rough, jagged mound — do not roll into perfect balls. Place the mounds on a parchment-lined baking sheet, spacing them at least 3 inches apart.
   Look for The mounds should be tall and craggy with uneven edges.
   Tip Chill the shaped mounds in the refrigerator for 30 minutes if the dough is too soft to handle.

The dough will be thick, shaggy, and studded with chocolate. It should hold together when squeezed but not be overly sticky. When shaping the mounds, they should be tall and rough, with jagged edges and visible chocolate pieces. The dough should be firm enough to hold its shape on the baking sheet. If it spreads too much, chill it for 15-20 minutes before baking.

Bake to Golden Perfection

7. 7Bake the Cookies
   Bake the cookies in a preheated 400°F (200°C) oven for 11 minutes, until the edges are golden brown and the tops are lightly browned but still soft in the center. The centers will look slightly underdone; that is correct.
   Look for The cookies will be puffed and golden on the peaks, with soft centers.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake; the cookies will continue to set as they cool on the baking sheet.
8. 8Cool and Serve
   Let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool slightly. Serve warm for the best gooey texture.
   Look for The cookies should be set on the edges but still soft in the center.
   Tip For an extra gooey center, microwave a cookie for 10 seconds before serving.

The cookies will spread slightly in the oven, but they should remain tall and craggy. The edges will turn golden brown, and the tops will develop a light golden color. The centers will look slightly underdone and soft. The aroma of caramelized butter and chocolate will fill the kitchen. After cooling for a few minutes, the cookies should be firm enough to lift but still soft in the center.

Common mistakes

One common mistake is overmixing the dough after adding the flour, which develops gluten and results in tough cookies. Mix only until the flour disappears. Another is overbaking: the cookies should look slightly underdone in the center when you pull them out.

They will finish setting on the hot baking sheet. Using warm butter can also ruin the texture, so keep it cold. Finally, don't skip the chilling step if your dough is too soft; chilled dough spreads less and holds its shape better.

How to tell it’s done

The cookies are done when the edges are golden brown and the tops are lightly browned, but the centers still look slightly soft and underdone. This is the key to a gooey interior. The internal temperature of the cookies should reach 160°F (71°C) to ensure the eggs are fully cooked.

If you prefer a firmer cookie, bake for an additional 1-2 minutes, but be careful not to overbake, as the centers will continue to set as they cool. The cookies should be puffed and craggy on top, with a slight give when pressed gently.

• Egg dishes: 160°F (71°C) in the thickest part