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    Sweet Harmony Cookies: Levain Bakery-Style Chocolate Chip Cookies

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    I don’t ever need a reason to make my favorite Sweet Harmony Cookies! They’re a Levain Bakery-style cookie full of chocolate chips and rainbow sprinkles. I love the super sweet and festive combo. The best part is that you can freeze giant balls of dough and bake off just two cookies at a time in the air fryer. Perfection!

    Have you ever tried cookies from Levain Bakery? They’re so good. They are HUGE, crispy on the outside, and gooey on the inside. Best when swerved warm. I love to make my own version of huge gooey cookies whenever I have the urge. These cookies are so satisfying.

    I call these SWEET HARMONY cookies because I think that chocolate chips and sprinkles combine to make something super sweet and delicious. SWEET HARMONY is also one of my favorite songs from the 1990’s:

    Sweet Harmony Cookies – Chocolate Chip & Sprinkle Levain Bakery Style Cookies

    These enormous cookies are filled with gooey chocolate chips and festive rainbow sprinkles.

    Course Dessert, Snack
    Cuisine American
    Keyword Chocolate Chip Cookies, Cookies
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings 12
    Author we are all magic


    • 1 cup cold unsalted butter cut up into pieces, 57g
    • 1 cup brown sugar 213g
    • ½ cup sugar 100g
    • 2 large eggs
    • 1 tsp vanilla extract
    • cup cake flour 171g
    • cup all-purpose flour 188g
    • 1 tsp corn starch
    • 1 tsp salt
    • 1 bag semi-sweet chocolate chips 12oz/340g
    • 1 cup rainbow sprinkles about 117g


    1. In a stand mixer, cream together the cold butter and brown and white sugar for about 5 minutes on medium.

    2. Measure out dry ingredients (except for chips and sprinkles) into a large bowl, mix with a fork, and set aside.

    3. Add eggs and vanilla to stand mixer bowl, scrape down the sides with a rubber spatula, and mix until incorporated.

    4. With mixer on low, slowly add dry ingredients spoon by spoon until fully incorporated.

    5. Add chocolate chips and sprinkles and mix until fully incorporated.

    6. Chill dough in fridge for at least 15-30 minutes. Measure out into large balls. Bigger than a golf ball. I get about 12 balls from a batch.

    7. Bake two at a time on a sheet or pan in air fryer at 350 for 15 minutes.

    8. Allow to cool before eating as they'll be too gooey to eat immediately.

    9. Freeze remaining balls or store in the fridge and use within a few days. Pop the chilled or frozen balls into the air fryer and bake off when you like. If baking from frozen I sometimes add a minute or two to make the center cook more solid. If you bake from frozen for just 15 minutes the center is really gooey and delicious too. It's all about your preference.

    Recipe Notes

    I have never baked this exact cookie in a conventional oven. I suspect you could bake at 375F for about 15-18 minutes. If I have a chance to test this out in the conventional oven I will update this post.

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