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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
Oh my god! This is the far most delicious chocolate cookie i’ve ever made! Thank you!! I’ve used callebaut cacao powder and it is not very dark. The only thing is that i wish i had darker cookies. Do you suggest anything? I don’t want people think i use fair amount of cacao.
made your regular levain chocolate chip walnut cookies and they were perfect. these ones spread so much. why do you think that happened? i used exactly the same ingredients for both (except the cocoa powder of course) and exact same method.
My cookies are delicious but with a hand mixer it was hard and long to do the butter sugar creaming. The cookies came out rather flat. Do you think that huge amount of time it took to do the first step had anything to do with their flatness? Most people probably have a more powerful hand mixer. I let the dough rest in the fridge for 15 minutes before forming the cookies.
Hi Sara! Did you use 3 cups of flour total? These are definitely thicker cookies with a ratio of 1 cup of butter to 3 cups of flour so they don’t usually turn out thin. But let me help you figure it out! 🙂
Hi! Do you think it’d be possible to make these without a mixer… or with just a hand mixer? I’m afraid I’d mess up the consistency.
Hello! Do you know the alternative for cake flour in the UK? We have plain flour and self raising but I’m not sure what to use!
Thank you 🙂
No, just adding cake flour because that’s what she thinks gets closest to the recipe.
Hellooo! Thank you so much for your recipes especially for levian copycat I loved them!!!! I jus have a quiestion, you modified the amount for cake flour in this one because you’re adding other dry ingredient like dark cocoa?
Can I make these cookies a night ahead of time and just chill overnight instead of just 15 mins?
Hello does anyone know if you use unbleached cake flour or bleached cake Flour for the levian cookies?? Help
Hi! Quick question. I only have natural cocoa powder. Can I use that instead of Dutch-process? Would I need to make any adjustments to the amount of cocoa powder or to other ingredients in the recipe? Thank you!
I would like to know this as well. Above recipe uses baking soda which is usually paired with natural cocoa, yet it appears MH uses dutch cocoa? Dutch processing naturalizes the acid component and so is usually paired with baking powder. Interested in your thoughts on this? Thanks.
I ended up buying and using the Hershey’s Dark Chocolate Cocoa. It’s apparently a blend of Dutch cocoa and natural cocoa. It worked really well! The cookies turned out delicious!