Prepare to fall in love at first bite with these Levain Chocolate Chip Cookies (Gluten Free). They’re thick, gooey, and delightfully decadent—reminiscent of the famous New York bakery classic, but made totally gluten-free and even easier right at home. Each bite offers pools of melty dark chocolate cradled in a rich, buttery dough, with just enough crispness on the edges and a soft, gooey center that will have everyone asking for seconds (or thirds!).
Why You’ll Love This Recipe
- Bakery-Style, At Home: You get that iconic Levain bakery texture—thick, chewy, and utterly indulgent—without leaving your kitchen.
- Totally Gluten Free (But You’d Never Know): These cookies are so deliciously rich and tender that even gluten-eaters won’t taste the difference.
- A Chocolate Lover’s Dream: Each bite bursts with gooey pools of dark chocolate chips—it’s pure bliss for any chocolate fan!
- Customization Galore: The dough is sturdy enough for swaps and stir-ins, so you can truly make these your own.
Ingredients You’ll Need
One of the many wonderful things about Levain Chocolate Chip Cookies (Gluten Free) is how simple the ingredient list is—yet every item works hard to deliver that iconic, crave-worthy bite. Here’s a peek at what goes into creating these unforgettable cookies and why each part matters.
- Cold Butter, Cut Into Small Cubes: Using butter straight from the fridge helps create the signature chunky texture—crisp on the edges, gooey in the middle.
- Granulated Sugar: Essential for that classic sweetness and crisp exterior.
- Light Brown Sugar, Tightly Packed: Adds a deep, caramel flavor and plenty of chew—don’t skimp, and pack it in tight!
- Eggs: These bring the dough together, lending moisture and richness.
- Gluten Free 1-to-1 Flour: Your gluten free swap that won’t disappoint! Look for quality brands (I love King Arthur’s for this).
- Tapioca Flour (or Cornstarch): A little goes a long way in boosting softness and chew, keeping that gooey crumb just right.
- Baking Soda: For lift and that irresistible cookie rise.
- Dark Chocolate Chips: The more, the better! These pockets of rich chocolate make each cookie swoon-worthy.
- Sea Salt (optional): A finishing flourish—just a pinch brings all the flavors into perfect harmony.
Variations
One of the best things about making Levain Chocolate Chip Cookies (Gluten Free) yourself? You can play! Whether you’re tailoring them to a diet or just following your cravings, these suggestions are just the start—don’t be afraid to experiment.
- Nuts for Texture: Add a cup of toasted walnuts or pecans to the dough for extra crunch and a classic New York-inspired twist.
- Swap the Chips: Use milk chocolate, white chocolate, or a mix of chunky chocolate pieces for a new flavor adventure each time.
- Go Dairy-Free: Substitute cold vegan butter to keep these cookies totally dairy free—they’ll still bake up thick and delicious!
- Mini Version: Scoop smaller balls of dough and bake for less time to make bite-size treats perfect for sharing (or not!).
How to Make Levain Chocolate Chip Cookies (Gluten Free)
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F. This high heat is what gives Levain Chocolate Chip Cookies (Gluten Free) their crisp edges while keeping the centers gooey. Line a baking pan with parchment paper so your cookies lift off easily after baking.
Step 2: Cream the Butter and Sugars
Drop your cold, cubed butter into the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Add both granulated and tightly packed light brown sugar. Beat for about three minutes, until the mixture is light and fluffy with no visible butter clumps. This step sets the base for that classic thick Levain crumb.
Step 3: Add the Eggs
Crack in both eggs and mix on low until the dough just comes together. Don’t overmix—just until everything is blended, for the perfect tender, rich cookie base.
Step 4: Mix in the Dry Ingredients
Add the gluten free 1-to-1 flour, tapioca flour (or cornstarch), and baking soda. Mix on a low speed or by hand just until you have a thick, uniform dough. No need to overwork—just until you don’t see bits of dry flour.
Step 5: Fold in the Chocolate Chips
This is where the magic happens! Gently fold in all those luscious dark chocolate chips. You want the chips to be evenly distributed so every bite bursts with chocolatey goodness.
Step 6: Portion, Shape & Bake
Use a large spoon to scoop generous balls of dough—around 6 ounces apiece if you want truly bakery-size cookies (but feel free to shape them a bit smaller if you prefer). Place only four cookies per sheet, spaced widely apart. Bake for 10–12 minutes, until the edges are just turning golden and the centers look barely set. Trust the process—they’ll continue to set after baking for that gooey Levain perfection!
Step 7: Cool & Garnish
Let your cookies rest on the pan for at least 10 minutes before moving them—this helps them firm up without losing that gooey middle. For a gourmet finish, sprinkle with sea salt while still slightly warm. Move to a cooling rack to cool completely (if you can wait that long!).
Pro Tips for Making Levain Chocolate Chip Cookies (Gluten Free)
- Cold Butter Magic: Always use cold, cubed butter—this is what gives these cookies their thick, bakery-style rise and gooey center. Room-temperature butter will yield a very different (and flatter) cookie!
- Don’t Overbake: Keep a close eye on your cookies; they should look just set in the middle and slightly golden on the edges. Resist the urge to leave them in longer—they’ll continue to cook on the pan as they cool.
- Weigh Your Dough: For authentic Levain-style size, weigh each dough ball using a kitchen scale (aim for 6 ounces each). If smaller cookies are desired, reduce bake time accordingly.
- Choose The Right Flour: If possible, use a high-quality gluten free 1-to-1 flour (like King Arthur or Bob’s Red Mill) for the best texture and taste. All-purpose flour works too, but 1-to-1 blends keep the cookies perfectly chewy and tender.
How to Serve Levain Chocolate Chip Cookies (Gluten Free)
Garnishes
For the finishing touch, a sprinkle of flaky sea salt over the warm cookies is pure magic—it elevates all those deep chocolate notes and adds a bit of irresistible sparkle and crunch. A dusting of powdered sugar or a drizzle of melted chocolate can also make these Levain Chocolate Chip Cookies (Gluten Free) extra-special for celebrations.
Side Dishes
Of course, nothing pairs better with cookies than a tall, cold glass of milk (dairy or non-dairy!). For a fun twist, serve these with your favorite coffee, chai, or even a scoop of vanilla ice cream for the ultimate indulgence. Warm cookies with ice cream are truly next-level!
Creative Ways to Present
Dress up your Levain Chocolate Chip Cookies (Gluten Free) by stacking them high on a cake stand for a showstopper centerpiece, wrapping them individually in parchment for adorable edible gifts, or slicing them in half to sandwich ice cream or whipped cream between the gooey layers. They’re made for sharing, gifting, and celebrating.
Make Ahead and Storage
Storing Leftovers
Levain Chocolate Chip Cookies (Gluten Free) keep wonderfully at room temperature for up to four days. Store them in an airtight container to preserve that tender center and crisp outside. If your kitchen is warm, you can pop them in the fridge, but let them come to room temperature before enjoying for best texture.
Freezing
If you want Levain-level cookies any time, you can freeze the shaped, unbaked dough balls on a tray, then transfer to a zip-top bag for up to two months. Bake from frozen with just a minute or two extra—they’ll turn out perfectly! The baked cookies also freeze well; wrap tightly and thaw at room temp when a craving strikes.
Reheating
To bring your gluten free Levain Chocolate Chip Cookies back to gooey glory, warm them in a 300°F oven for 3–5 minutes or pop one in the microwave for 10–15 seconds. This revives that melty center and gives you fresh-baked vibes whenever you want!
FAQs
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Can I use regular flour if I don’t need these to be gluten free?
Absolutely! Regular all-purpose flour can be swapped in at a 1:1 ratio if gluten isn’t an issue. The cookies will still be thick and gooey, but if you or your guests are gluten free, stick with a high-quality 1-to-1 gluten free flour blend for the best results.
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Why does this recipe call for cold butter instead of softened?
The cold butter is the secret to the iconic Levain-style cookie texture—it prevents the dough from spreading too much, so you get those thick, chunky cookies with crisp edges and chewy centers. Softened butter will make the cookies flatter and less gooey inside.
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How do I make these cookies dairy free?
Easy! Just substitute a vegan butter substitute in place of regular butter and double-check that your chocolate chips are dairy free. Everything else stays exactly the same, and the cookies are every bit as delicious.
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Can I make smaller cookies with this recipe?
Definitely! Just scoop smaller mounds of dough—about half the size or less—and start checking them at 7–8 minutes in the oven. They’ll still be thick and gooey in the center, just miniaturized for easier sharing.
Final Thoughts
Ready to experience bakery-style bliss anytime you want? Whip up these Levain Chocolate Chip Cookies (Gluten Free) and watch them disappear before your eyes! Whether you stick to the classic recipe or add your own spin, these cookies are sure to become a staple in your kitchen and a favorite in your heart. Happy baking, my friend!
Print
Levain Chocolate Chip Cookies (Gluten Free) Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Indulge in these decadent Levain-style chocolate chip cookies that are gluten-free and utterly delicious. These massive cookies are thick, chewy, and loaded with dark chocolate chips, making them a perfect treat for any occasion.
Ingredients
For the Cookies:
- 1 cup cold butter, cut into small cubes
- 1/2 cup granulated sugar
- 1 cup light brown sugar, tightly packed
- 2 eggs
- 3 1/4 cups gluten-free 1 to 1 flour
- 1 tsp tapioca flour or cornstarch
- 1 tsp baking soda
- 2 1/2 cups dark chocolate chips
- sea salt, optional
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line a baking pan with parchment paper.
- Mix the Butter and Sugars: In a stand mixer or large bowl, beat together cold butter, granulated sugar, and light brown sugar until smooth.
- Add Eggs and Dry Ingredients: Mix in the eggs, then add the gluten-free flour, tapioca flour, and baking soda until a dough forms.
- Stir in Chocolate: Fold in the dark chocolate chips.
- Bake: Scoop dough onto the prepared pan and bake for 10-12 minutes until set.
- Cool and Serve: Let the cookies cool on the pan before transferring to a rack. Optionally, sprinkle with sea salt.
Notes
- These cookies are huge and thick, perfect for indulgence.
- Slice the butter into small cubes for easier mixing.
- Using King Arthur Flour gluten-free 1 to 1 flour is recommended.
- Tightly pack the light brown sugar for best results.
- Cookies do not need to be perfectly shaped.
- Avoid overbaking; cookies should be gooey in the middle.
- Store covered at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 915 kcal
- Sugar: 58g
- Sodium: 423mg
- Fat: 43g
- Saturated Fat: 31g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 124g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 102mg
