Soft and Chewy Chocolate Chip Cookies (Levain Style)
There’s something incredibly satisfying about biting into a soft chocolate chip cookie that literally melts in your mouth. Our Soft & Chewy Chocolate Chip Cookies are exactly that kind of satisfaction—bold, buttery, and blissfully indulgent with rich, velvety chocolate in every bite. It’s the flavor we grew up on, and this recipe brings those great memories back.
3 reasons you’ll love these cookies
These cookies are the kind you bake when you want to impress guests, reward yourself, or turn an ordinary afternoon into a small celebration. Pair them with a cold glass of milk, a scoop of vanilla ice cream, or simply enjoy one fresh from the pan when the chocolate is still molten and the kitchen smells like heaven. Whether you’re baking for company, your family, or yourself, this recipe is your invitation to slow down and rediscover why simple things—done perfectly—are often the most memorable.
Flavor Variation Ideas
Swap out the semi-sweet chocolate chips with dark chocolate chips and incorporate chopped macadamia nuts for a rich, nutty twist. For an added flavor boost, try adding a teaspoon of almond extract to the dough.
Fold in shredded coconut to the dough. Supplement with chocolate hazelnut spread or a thick layer of dulce de leche to bring a taste of luxury to each bite.
For chewier cookies with the perfect texture, chill the dough for 24 hours before baking. If you prefer thicker, bakery-style cookies, scoop the dough into tall pyramid looking mounds then bake. Olive oil may be swapped for melted coconut oil or avocado oil if desired.
For the perfect roasted pecans: toast in the oven for 7 minutes at 350° F on a cookie sheet that is lined with parchment paper.
Equipment
- 2 Mixing bowls (1 large, 1 medium)
- 1 Whisk
- 1 XL Cookie scoop optional
Ingredients
- 166 g almond flour
- 34 g arrowroot flour
- 3 g salt
- 3 g baking soda
- 2 g vanilla powder
- 3 g Pure Crumb’s gluten-free grain-free dehydrated sourdough starter
- 85 g coconut sugar
- 56 g olive oil
- 2 large eggs
- 105 g chocolate chips dairy-free
- 60 g toasted pecans or walnuts
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, arrowroot flour, salt, baking soda, vanilla powder, and dehydrated sourdough starter.
- In a separate large bowl, whisk the coconut sugar, olive oil, eggs, until smooth and well combined.
- Add the dry ingredients to the wet and fold gently until a cohesive dough forms.
- Fold in the chocolate chips and nuts at this time (if desired).
- Place batter in the fridge for a minimum of 30 minutes, and up to 48 hours to let the flavors and structure develop.
- Using a food scale, separate and weigh out 6 clumps of dough that are approximately 6 oz. ea.
- Shape the dough into balls and place on the prepared baking sheet.
- Bake for 10–14 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the pan for 10 minutes before transferring to a rack.
Notes
These cookies are incredibly soft, chewy, and richly flavored without relying on gluten, dairy, or refined sugar. Almond flour gives tenderness, arrowroot creates that classic soft chew, and olive oil keeps them moist. And Pure Crumb’s grain-free sourdough starter adds subtle depth and complexity, making these cookies taste like a gourmet bakery treat — but with ingredients that love your body back.
I tried this recipe for a family gathering and it was a hit! The flavors melded together perfectly and it was surprisingly easy to make. These cookies are to die for!
I’m overjoyed to hear that your family loved our cookies. We love them, too! Thanks for sharing!!!