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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
I love how these came out. I halved the recipe because I was knew I would end up eating them all. My dough was a little dry so I added some vanilla. I made balls about the size of muchkins, smushed them, and my bake time was 8 minutes. This made 12 cookies. This was better than some brownies I’ve had. Just an amazing recipe. I will definitelty make these again to share. Thank you!
These cookies were designed to be 8oz. I would imagine they would lose some of the texture characteristics that make them so good. Not saying they would be bad as a smaller cookie but just not the same.
I made them 6oz and baked for 11 minutes and they were still a bit raw in the middle. Next time I will reduce the size to 4.5 and keep in for 11 minutes again. The flavor is delicious and with the correct baking time they would be amazing!
I love cookies! and this is amazing. They came out so good! I’m in Colorado and I used the recipe and didn’t change anything. I weighed out 5 oz or so for each cookie. The first pan I didn’t shape the dough into pucks and they came out ok. But the next pan I shaped little hockey pucks and they were spot on. Thanks for sharing the recipe! My kids love you and my friends too!
this look amazing can you confirm cake flour and all purpose flour what this is in the UK
thank you
Delicious! I have been to Levain many times and this is pretty much bang on with one exception:
9-11 minutes is nowhere near long enough. I weighed my cookies out to 5oz each and did 11 min at 410 on convection and they were still quite raw in the middle. Easily needs 15 min. I found it odd as most cookie recipes are 8-9 min at 350 and these cookies are huge.
I LOVE YOU ???????????????????? THIS RECIPE…THESE COOKIES….???? I can’t wait to share these and bake the peanut butter chocolate ones! I truly appreciate people like you who share with the rest of us!! Happy Holidays and thanks again. Oh I did like 2.5 ounce cookies, and one 4 ounce bad boy with coarse sea salt … really outrageous! So friggin good!
I just love ya right back for trying them and for following along! Thank you for such a kind message. I appreciate it. Have the best day! — Melissa
Hi! These look insanely good!!!???? Just wanted to ask, degrees you put are in Fahrenheit, right? 🙂
OMG. I just made these and they are AMAZING! My only regret is that I made half the recipe. I tried to take pics by breaking one in half, but I wasn’t able to get any good shots before eating it all. I made mine 3.5 ounces a piece because I was nervous about how such big cookies would bake. Next time, I’m going for the full 6oz! Thanks so much for sharing this recipe! <3
Would Hershey’s powder be just as good?