Levain Bakery-Style Chocolate Chip Cookies (Eggless)
These Levain-style vegan chocolate chip cookies are the perfect indulgence—whether you’re baking for yourself, your family, or a crowd. They’re thick, gooey, and absolutely loaded with chocolate. Plus, they’re completely egg-free and could be made dairy-free, proving that plant-based baking can be just as decadent as the classic version.
12 cookies
Calories: 550kcal
Ingredients
- 2 1/2 cups all-purpose flour Or 1 1/4 cups all-purpose + 1 1/4 cups cake flour for a more tender texture
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 cup butter, slightly softened use vegan butter if needed
- 3/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 6 tablespoons aquafaba (90ml chickpea brine, replaces 2 eggs)
- 2 teaspoons vanilla extract
- Pinch of salt
- 2 cups semi-sweet chocolate chips or chocholate chopped into chunc
- 1 cup walnuts, chopped
Instructions
- Mix the Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt. Set aside.
- Cream the Butter and Sugars. In a large mixing bowl, beat the vegan butter, brown sugar, and granulated sugar for 3-4 minutes until light and fluffy. This step is key to getting that soft texture.
- Add the Aquafaba and Vanilla. Mix in 6 tablespoons of aquafaba and 2 teaspoons of vanilla extract until fully incorporated. No need to whip the aquafaba beforehand!
- Combine the Dry and Wet Ingredients. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix—this keeps the cookies thick and tender.
- Fold in Chocolate and Walnuts. Gently stir in the chocolate chips and walnuts. The dough will be thick and chunky, which is exactly what we want!
- Shape and Freeze the Dough. Divide the dough into 10-12 large portions (each about 4 to 4.5 ounces). Keep them tall and rough—don’t flatten them! Place the cookie dough balls on a baking sheet lined with parchment paper and freeze for at least 1 hour (or up to overnight for even better texture and flavor).
- Preheat the Oven. Once the dough is frozen, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bake to Perfection. Bake the cookies for 15-20 minutes, rotating the tray halfway through for even baking. The edges should be golden brown while the centers remain soft and slightly underbaked.
- Cool and Enjoy. Let the cookies cool on the baking sheet for 10-15 minutes before digging in. This resting time allows the centers to set while staying gooey.
Notes
How to Store
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to a week. Warm them slightly before eating.
- Freezer (Baked Cookies): Store in a freezer-safe container for up to 3 months. Thaw at room temperature or reheat in a 300°F (150°C) oven for 5 minutes.
- Freezer (Unbaked Dough): Keep pre-formed frozen cookie dough balls in an airtight container for up to 3 months. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
Nutrition
Calories: 550kcal | Carbohydrates: 55g | Protein: 8g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 249mg | Potassium: 337mg | Fiber: 4g | Sugar: 29g | Vitamin A: 532IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 4mg