I’ve included both Australian and US measurements for the ingredients. There might be some slight variations, but nothing significant enough to affect the recipe.

• 90 g (3 oz / 6 tbsp) unsalted butter, cold and cubed
• ½ cup (100 g) brown sugar
• ¼ cup (50 g) white sugar
• 1 large egg
• ½ tsp vanilla extract
• 1 ½ cups (190 g) plain flour (all-purpose)
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 cup (170 g) chocolate chunks (mix of dark + milk)

• Mix cold butter + sugars → Beat cubed cold butter with both sugars until just combined (should stay slightly chunky, not fluffy like creamed butter).
• Egg + vanilla → Mix in egg and vanilla.
• Dry ingredients → In another bowl, whisk flour, baking powder, baking soda, and salt. Add to wet mixture, stir until just combined (don’t overmix).
• Chocolate → Fold in chocolate chunks gently.
• Shape giant cookies → Divide dough into 6 big portions (about 120g each). Shape into tall, rough mounds (not smooth balls).
• Chill/Freeze → Freeze for 45–60 mins (very important for thickness).
• Bake → Preheat oven to 190°C (375°F). Place cookies well apart on tray. Bake 15-20 minutes until tops are golden but centers still soft + slightly underdone.
• Cool → Let them rest on tray 10 mins to set before moving (they’re fragile when hot). Transfer them on a wire wrack to cooldown completely. you remember this right?

These tips are very important when you make these Levain twist thick gooey bakery style chocolate chip cookies

• When mix butter and sugar use medium speed on your electric mixer
• Do not over mix butter and sugar
• Dry ingredients should be gently fold in with wet ingredients and do not over do with your dough, over mixing the dough create dense hard cookies

You can watch the step by steps instructions on how to make these thick gooey bakery style chocolate chip cookies