Levain cookies

I still remember the first time I pulled a batch of Levain Bakery-style cookies from the oven: huge, crackly edges and a molten, soft center that made everyone in the kitchen stop talking. This recipe reproduces that ultra-thick, bakery feel using simple pantry ingredients and an easy method that works in any home oven. If you want a reliably gooey center and a browned, almost toasted edge without specialty equipment, this is one to try. This bakery-style chocolate chip cookies recipe is a great reference if you like experimenting with cookie size and texture. Why you’ll love this dish These … Learn more