Dessert

Single Levain Chocolate Chip Cookie Recipe

ByAiden Wells November 8, 2025November 8, 2025

Introduction

This single levain chocolate chip cookie recipe is perfect for when you want a quick, delicious treat without making a whole batch. With a soft, tender texture and a perfect balance of sweetness, these cookies are sure to satisfy your chocolate cravings in no time.

A close-up of a thick, round cookie held by a woman's hand, showing a textured surface with golden brown edges and a soft, light beige center. The cookie is dotted with dark brown chocolate chips and golden nut pieces scattered evenly throughout. The cookie's top layer is slightly cracked, exposing a chewy, dense inside. The background is a soft, blurred white marbled texture with hints of warm beige underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp butter (salted or unsalted, softened)
3 tbsp brown sugar
1 tbsp granulated sugar
1/4 tsp vanilla extract
1 egg yolk
1/2 cup all-purpose flour
3 tbsp cornstarch
1/8 tsp baking soda
1/8 tbsp salt
2 tbsp chocolate chips
2 tbsp walnuts

Instructions

Step 1: Preheat the oven to 350°F (175°C), then line a baking sheet with parchment paper and set it aside.
Step 2: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.
Step 3: Add the vanilla extract and egg yolk to the bowl, mixing until fully combined.
Step 4: Stir in the all-purpose flour, baking soda, cornstarch, and salt until the flour mixture is fully incorporated and no dry flour remains. Then gently fold in the chocolate chips and walnuts.
Step 5: Shape the cookie dough into a ball and place it on the prepared baking sheet. If you like, sprinkle a few extra chocolate chips on top. Bake for 14 minutes in the preheated oven.
Step 6: Let the cookie cool on the baking sheet for 10 to 15 minutes before enjoying to allow it to set perfectly.

Tips & Variations

Use room temperature butter for easier creaming and better texture.
Swap walnuts for pecans or almonds for a different nutty flavor.
Add a pinch of cinnamon or espresso powder to deepen the cookie’s flavor.
For extra gooey cookies, reduce the baking time by a couple of minutes.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag or container for up to one month. To reheat, warm cookies in the oven at 300°F (150°C) for 5 minutes or microwave for 10-15 seconds for that fresh-baked feel.

How to Serve

A thick, round chocolate chip cookie with a golden-brown baked surface is shown close up on a white marbled texture. The cookie is soft and slightly cracked with visible chunks of dark chocolate and pieces of walnut mixed in. One part of the cookie has a bite taken out, revealing a gooey, melted chocolate center with a chewy crumb inside. Around the cookie, there are whole and broken walnut pieces scattered casually. The lighting highlights the texture and warm color of the cookie clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all unsalted butter or salted butter?

Yes, either works. If you use salted butter, reduce the added salt slightly to prevent the cookies from becoming too salty.

What if I don’t have cornstarch?

You can substitute cornstarch with an equal amount of arrowroot powder or omit it altogether, but cornstarch helps create a softer, more tender cookie texture.