My mom has been the biggest and best baker since I can remember. She taught me how to bake and cook, and it is one of the things that makes us so close! When I was younger, every birthday party, soccer game, school party had one of her baked goods. People begged her for the recipe of her cookie bars. We would make these every week: a classic cookie dough formed into a 9x13 pan, so it was even more ooey and gooey than your traditional cookie. These cookies were kryptonite for my friends, family, and town. 

When I was 17, my mom and I visited New York City to tour schools that I was interested in going to college at. We both are foodies at heart so we had to make all the stops. During that trip, we visited Levain Bakery three times. It was everything that we have ever dreamed of in a cookie, and more. We knew that when we came home we had to test out some recipes to recreate it, and that's exactly what we did!

My mom and I spent all our time on Pinterest looking at how other people were recreating these glorious half-pound cookies. When we had enough insight and knowledge, we ventured to the kitchen to get creating. We tested many methods and ingredients (and failed many times) but after a couple of tries, we landed on the perfect recipe and procedure. These are now the cookies that people beg my mom for. Any time she makes this recipe, people rave. 

Thankfully, my mom was kind enough to let me share her secret with all of you. Yes, it is a labor of love kind of recipe, but those are the best kind of recipes. Happy baking!


The photos included in the recipe below were made using 1/3 of the recipe stated. This tactic was used primarily for photo purposes. When the recipe is made using the quantities below, the results will yield much more dough and cookies than what the pictures show. Do not be alarmed!

The Best Ooey Gooey, Slightly Crunchy Cookies You Have Been Looking for

  • Prep Time:30 mins
  • Cook Time:12 mins
  • Total Time:42 mins
  • Servings:48
  • Easy


  • 2 1/4 Cups Unsalted Butter Room Temperature
  • 2 1/4 Cups Brown Sugar
  • 3/4 Cups White Sugar
  • 3 Eggs
  • 3 Tablespoons Pure Vanilla Extract
  • 6 Teaspoons Cornstarch
  • 3 Teaspoons Baking Soda
  • 3 Teaspoons Salt
  • 6 Cups All-Purpose Flour
  • 3 Cups Chocolate Chips 1 Cup Milk Chocolate 1 Cup Semi-Sweet 1 Cup Dark Chocolate
Ally Hutchison
  • Step 1

    In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and white sugar on medium speed for about 3 minutes, or until light and fluffy.

    Ally Hutchison
  • Step 2

    Scrape down the sides and beat in eggs and vanilla.

    Ally Hutchison
  • Step 3

    Beat in cornstarch, baking soda, salt, and flour until a soft dough forms.

    Ally Hutchison
  • Step 4

    Stir in the chocolate chips.

    Ally Hutchison
  • Step 5

    Cover and refrigerate for AT LEAST 1 hour, up to overnight. This is MANDATORY and the chilling process is necessary to produce thick, fat, and chewy cookies that don't spread.

    Ally Hutchison
  • Step 6

    Once the chilling process is complete, preheat your oven to 350.

    Ally Hutchison
  • Step 7

    Scoop chilled cookies into 1/4 cup dough balls and place onto a greased cookie sheet. Place the scoops fairly far apart to prevent them from spreading into each other.

    Ally Hutchison
  • Step 8

    Bake for approximately 12 minutes, rotating pans halfway through the baking process to ensure even browning. Cookies will appear slightly golden brown on top and may appear underdone; this is normal and what you want! They will continue to set as they cool.

    Ally Hutchison
  • Step 9

    If you don't want to bake all of the cookies at once, place in an airtight container in the freezer for up to 3 months (they won't last that long, trust me) and take out and bake every time you need a sweet treat!

    Ally Hutchison