Classic Levain-Inspired Chocolate Chip Cookie
These Levain-inspired chocolate chip cookies boast a crunchy, crispy exterior and a gooey, molten center. The blend of milk chocolate and semi‑sweet mini chips creates a rich, indulgent flavor, while a sprinkle of flaky salt on top adds a delightful contrast.
Maker: Grace Fahey
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 14 oz all purpose flour
- 0.28 oz baking powder
- 0.11 oz salt
- 0.21 oz baking soda
- 0.14 oz cornstarch
- 8 oz cold butter
- 7 1/10 oz brown sugar
- 4 1/5 oz white sugar
- 2 egg yolk
- 1 whole egg
- 1 tsp vanilla paste
- 1 tsp mexican vanilla
- 8 oz milk chocolate chips
- 8 oz semi sweet mini chocolate chips
Instructions
- 1Preheat the oven to 350°F (347°F).
- 2In a mixing bowl, combine the brown sugar, white sugar, and cubed cold butter; mix until just smooth, avoiding over‑creaming.
- 3Add the egg yolks, whole egg, vanilla paste, and Mexican vanilla; stir until fully incorporated.
- 4In a separate bowl, whisk together the all‑purpose flour, baking powder, salt, baking soda, and cornstarch.
- 5Gradually fold the dry ingredients into the wet mixture, mixing only until just barely combined.
- 6Fold in both the milk chocolate chips and the semi‑sweet mini chocolate chips until evenly distributed.
- 7Shape the dough into 6‑ounce (≈170 g) balls, place them on a parchment‑lined tray, and freeze overnight (at least 8 hours).
- 8When ready to bake, place the frozen dough balls on a baking sheet and bake for 16–20 minutes, or until the edges turn golden brown.
- 9Remove from the oven and let the cookies rest on the baking sheet for 20–30 minutes to finish setting before serving.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Classic Levain-Inspired Chocolate Chip Cookie?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Classic Levain-Inspired Chocolate Chip Cookie recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Classic Levain-Inspired Chocolate Chip Cookie recipe come from?
- It was shared by Grace Fahey on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.