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This Levain Bakery Black and White Cookie is a soft, thick, and chewy dark chocolate cookie with white chocolate and milk chocolate chips. It is a bakery-style triple chocolate chip cookie recipe for chocolate lovers!
As soon as Levain Bakery releases a new cookie flavor, you know that I get into my test kitchen as soon as possible to recreate a recipe to make at home. Levain Bakery just released their new Black and White Chip Cookie to celebrate their new store and it is absolutely heavenly. The first recipe I ever posted on Modern Honey was my Levain Bakery Chocolate Chip Cookies.
Since this is a black cocoa cookie, you could even call these Solar Eclipse Cookies since a solar eclipse will be happening tomorrow, April 8th. If you love chocolate, you will love these rich dark chocolate cookies with white chocolate and milk chocolate chips to make the perfect bakery-style triple chocolate cookies.
Levain Bakery Black and White Cookie Ingredients:
What makes these cookies special is a dark cocoa powder which can also be called black cocoa powder. It is super rich and what is used to make recipes such as homemade OREOS or a rich, dark chocolate cake. The contrast of the sweet white chocolate and milk chocolate chips pairs perfectly with the dark chocolate cocoa powder.
- Butter: Use cold or barely softened butter, cut into small cubes. This helps the cookies keep their thickness while baking.
- Brown Sugar
- Sugar
- Eggs
- Unsweetened Cocoa Powder: Since this is a triple chip dark chocolate cookie, I suggest using dark cocoa powder also known as black cocoa powder. I use Guittard Dark Cocoa Powder. You can also use any type of Dutch processed cocoa powder or even Hershey’s special dark cocoa powder.
- Flour: May use all-purpose flour or 1 cup of cake flour and 1 1/2 cups of all-purpose flavor for a more tender cookie.
- Cornstarch: This helps to thicken the cookie while still keeping it soft.
- Baking Soda
- Salt
- White Chocolate Chips: My favorite white chocolate chips are Ghirardelli and Guittard.
- Milk Chocolate Chips: I like to use Callebaut, Guittard, or Ghirardelli milk chocolate.
Weigh your cookie dough!
For accurate and consistent baking, I suggest weighing your cookie dough with a kitchen scale. These cookies weigh 6 ounces each before baking but you can make them smaller.
How to make Bakery-Style Triple Chocolate Cookies:
Start by creaming together cubed butter, sugar, and brown sugar for 3-4 minutes until light and fluffy. Scrape the sides of the bowl halfway through to ensure even creaming.
Add in eggs and vanilla, if using. Mix for 1 minute longer to ensure it is smooth and creamy.
Fold in unsweetened cocoa powder, flour, cornstarch, baking soda, and salt. Fold in white chocolate chips and milk chocolate chips.
Roll into 6-ounce balls. I suggest weighing the cookie dough with a food scale to ensure even baking. Place on a light colored baking sheet. It is important to use a lighter colored baking sheet or the bottoms may become too browned.
Bake for 9-11 minutes. After baking, let set-up for at least 10 minutes.
Can I freeze these cookies?
Absolutely! These Levain Bakery Black and White Triple Chip Cookies freeze well in a freezer-safe bag for months in the freezer.
Levain Bakery Copycat Recipes:
Here’s a list of all of my famous Levain Bakery cookie recipes…
Levain Bakery Chocolate Chip Walnut Cookies
Levain Bakery Two Chip Chocolate Chip Cookies
Levain Bakery Chocolate Peanut Butter Chip Cookies
Levain Bakery Caramel Coconut Chocolate Chip Cookies
Levain Bakery Dark Chocolate Chip Cookies
Levain Bakery Rocky Road Cookies
Levain Bakery Oatmeal Raisin Cookies
Levain Bakery Lemon Cookies
Levain Bakery Chocolate Peppermint Cookies
Levain Bakery Fall Spiced Cookies
Substitutions and Variations:
This recipe calls for dark or black unsweetened cocoa powder but you can use your favorite type of unsweetened cocoa powder. The cookies may be lighter in color but will still taste absolutely delicious.
These cookies aren’t overly sweet and perfectly rich, decadent, and full of chocolate flavor. If you desire a sweeter cookie, you may add 2 more Tablespoons of sugar. This will create a slightly sweeter and thinner cookie.
Instead of milk chocolate chips, you may use semi-sweet chocolate chips for a darker chocolate cookie.
Chocolate Cookie Recipes:
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Levain Bakery Black and White Cookies
Ingredients
- 1 cup Cold Butter (or barely softened, cut into small cubes)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1/2 cup Dark Unsweetened Cocoa
- 2 1/2 cups All-Purpose Flour (or 1 cup cake flour + 1 1/2 cups ap flour)
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- (1) 11-ounce bag White Chocolate Chips
- 1 cup Milk Chocolate Chips
Instructions
- Preheat oven to 400 degrees. In a large mixing bowl, cream together cubed butter, sugar, and brown sugar for 3-4 minutes until light and fluffy. Scrape the sides of the bowl halfway through to ensure even creaming.
- Add in eggs and vanilla, if using. Mix for 1 minute longer to ensure it is smooth and creamy.
- Fold in unsweetened cocoa powder, flour, cornstarch, baking soda, and salt. Stir together just until combined. Fold in white chocolate chips and milk chocolate chips.
- Roll into 6-ounce balls. I suggest weighing the cookie dough with a food scale to ensure even baking. Place on a light colored baking sheet. It is important to use a lighter colored baking sheet or the bottoms may become too browned.
- Bake for 9-11 minutes. After baking, let set-up for at least 10 minutes.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
I love all of your Levain copycat recipes. I made this recipe and it was really good! I can’t wait to make it again!
can I freeze those cookies?
You make the best Levain Bakery copycat recipes!!!!!!
I make cookies every week for the seminary counsel meeting at the high school, and this week I made this recipe! It got rave reviews! Definitely a favorite to be repeated. Thank you!
LOVE HOW ON TREND MODERNHONEY IS!!! Came up with this recipe less than a week after the original cookie came out!!!
Amazing recipe! So gooey and delicious. Everyone who got one said it’s their new favourite. Perfect for eclipse day!!
Cookie perfection!! Made these last night and they were sooooo good
These cookies are delicious!!
Thank you so much, Pamela, for making them! I am so happy you loved them.
6 ounces, seems like a very big cookie. Can they be made with 3 ounces? If so, should I lower the oven temperature? I have never baked a cookie at 400 degrees.
Hi Marie! It is a very big cookie. 🙂 You can definitely make them into smaller 3-ounce balls. The high heat helps the cookies keep their shape without spreading too much. If you make them smaller, I would bake them for about 8-9 minutes at 400 degrees.
What does “set up” mean? Turn off the oven and leave for 10 mins, or pull out and leave on the tray for 10 mins? I’ve not heard that expression before.
It’s been too long since your comment, I’m sure you figured it out. But just in case, setting up means you take it out of the oven and leave it untouched for 10 mins to firm up, they are extremely soft when they come out of the oven, so much that they will break into a mess if you try to pick them up.
What’s the orange in this cookie?
Hi Cris! It does look orange but it is light milk chocolate chips up against the very dark, black cocoa powder. It just makes a much bigger contrast since the cocoa powder is much darker than traditional cocoa powder. I hope that helps!