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If you haven’t picked up on it already, I am full-on obsessed with cookies.
I created two other Levain Bakery Copycat recipes and they have been the top recipes on Modern Honey ever since. Levain Bakery’s signature cookie is still holding on to it’s 5 star rating over a year after posting the recipe —
Levain Bakery Copcyat Chocolate Chip Crush Cookies
Levain Bakery Copycat Dark Chocolate Peanut Butter Chip Cookies has a 5 star rating as well.
Now it’s time to share my original Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies recipe. This recipe is so much like the original Levain Bakery cookie that you will not even know the difference!
This cookie is full of rich chocolate and studded with semisweet chocolate chips for all of the chocoholics out there. The fascinating thing about Levain Bakery cookies is their ability to be thick without being cakey.
If you read my other Levain Bakery copycat cookie post, you will know that those cookies are my husband’s favorite cookie of all time. I think the reason is that they aren’t over the top sweet. They are rich and decadent without putting you into a sugar coma.
There are a few SECRET tricks that make these Levain Bakery Dark Chocolate Chocolate Chip Cookies extra special:
- Use very cold butter. Now, I am not talking about throwing two cubes of cold butter into the mixer and hoping the butter will incorporate into the sugars. Nope. The key is to cut the butter with a knife into small cubes, making it easier to cream with the sugar. We want them to become one and meld together to break down the graininess of the sugar. Cream for at least 4 minutes on high until light and fluffy.
- Use good high quality cocoa, if at all possible. Levain uses dark cocoa for these cookies. If you can find that in your grocery stores, use it! Hershey’s makes a dark chocolate cocoa that would be fantastic. Guittard and Ghirardelli makes high quality cocoa powders as well. If you follow me at all, you know I am a huge fan of Callebaut cocoa. It’s found in the bulk bin section at Winco and is very reasonable.
- Use a mix of cake flour and all-purpose flour. Why cake flour? You know how I talked about Levain being a thick cookie without tasting like a scone? When you use cake flour, it creates a more TENDER crumb on the cookie which creates a mouth watering texture.
- Another game changer is cornstarch. It also helps to create and soft and tender cookie.
- Bake at high heat. You want to shock these Dark Chocolate Chocolate Chip Cookies with high heat so they don’t spread too rapidly. It helps keep their shape and make those crispy edges.
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Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies
Equipment
Ingredients
- 1 cup Cold Butter cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 Eggs
- 1/2 cup Dark Baking Cocoa
- 1 cup Cake Flour
- 1 1/2 cup All-Purpose Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/3 cup Semisweet Chocolate Chips
Instructions
- Preheat oven to 410 degrees.
- In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
- Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips.
- Chill dough for 15 minutes.
- Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
- Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
You are going to go crazy over these Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies and won’t be able to tell the difference.
Happy Baking, my friends! xo
Great recipe. Thanks. My only comment is your quantity… “If you have a scale, you can make them anywhere from 4.5 ounces – 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.” I weighed out the full batch of dough at 4 ounces. There is no way I could have gotten 8-12 XL cookies. I used a 2 ounce scoop that produced a beautiful size cookie and got 20 perfect 3″ cookies (with no dough nibbling LOL).
Do you have this recipe in Metric?
Hi Tauni,
these are the measurements I have used baking these cookies:
226g butter (beurre demi-sel) –cold–
213g brown sugar (reduced to 181g)
99g white sugar (reduced to 84g)
2 eggs size L (room temp)
42g dutch processed cocoa powder (guess I went up to 50g)
120g cake flour
180g AP flour
1 tsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
some vanilla flavour
230g semi-sweet chocolate chips
If unsure about the measurements please use the King Arthur ingredient weight chart
Ok, tried the recipe with some changes. I’ve used the King Arthur ingredient weight chart for the conversion form cups to grams. Reduced the sugar to 85% of the original amount listed. Will try to reduce it to 70% for the next time, since that’s how far you could go when cutting down the amount of sugar without altering the consistency of the baked goods. Moreover, I kept the dough in the fridge for 6 hours and froze the 6 oz dough balls for about an hour before baking. Used upper/lower heat in combination with a fan, placed the baking tray in the lower half of the oven. The cookies turned out to be very gooey in the center so I might had to bake them for 3 min longer. Nevertheless, my husband loves the cookies despite being still a tad bit too sweet for him. Still, it makes me happy that he likes them, since I’ve baked the cookies solely for him.
Hi Melissa,
question about the oven setting: do I need the fan setting or top and bottom heat? Or even a combination of the two?
Thank you:)
Franziska
Can I sub cake flour for all purpose flour?
These turned out well! Nice chocolate flavor but I overbaked them a bit.
Have you ever made the dough, weighed the dough balls and froze them? I’ve found levain cookies in the freezer section of the grocery store once, but don’t recall the baking process and haven’t seen them again. Would you suggest thawing before baking? Or baking from frozen? Thanks!
Carley, I freeze all my cookie balls then bake one when I want a fresh cookie. That way you always have cookie ready if anyone drops in.
We love these in my house!! We do replace half the chocolate chips with chopped Andes candies (chocolate mints)! Adds something special to them!
BEST Chocolate Cookies EVER!!!
HI! I don’t have access to cake flour where I live. Do you think I could use all-purpose flour only? Or should I make mi own cake flour with cornstarch?