Levain Bakery-Style Chocolate Chip Cookies: Big, Thick, and Perfectly Gooey

Enjoy these cookies warm with a glass of cold milk or a scoop of vanilla ice cream.
Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a zip-top bag for up to 2 months.
Variants:

Triple Chocolate: Add 1/2 cup cocoa powder to the dry ingredients and use dark and white chocolate chips for a decadent twist.
Peanut Butter Chocolate: Replace 1/2 cup of butter with peanut butter and use peanut butter chips along with chocolate chips.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
FAQ:
Q: Can I use a stand mixer for this recipe?
A: Yes, a stand mixer makes creaming the butter and sugars easier, but you can also use a handheld mixer or mix by hand.

Q: Why use cold butter and eggs?
A: Cold ingredients help create the thick, bakery-style texture and prevent the cookies from spreading too much.

Q: Can I make smaller cookies?
A: Absolutely! Adjust the baking time to 8-10 minutes for smaller cookies.