How to Make Levain Bakery Dark Chocolate Chocolate Chip Cookies
STEP 1: Preheat Oven & Combine Dry Ingredients
Preheat the oven to 400 degrees F.
Thanks to Modern Honey who created a copycat version of the Levain Cookie – I made slight modifications and came up with my version of the dark chocolate chocolate chip cookie. Generally speaking, I tone down the sugar in my desserts and prefer using very dark chocolate so the cookies aren’t terribly sweet.
If you love chocolate chip cookies,
If you love chocolate chip cookies, you’ll love the Levain Bakery Chocolate Chip Walnut Cookies and The New York Times Chocolate Chip Cookies.
Levain serves many flavors including their top seller – Chocolate Chip Walnut Cookies, Oatmeal Raisin, and Dark Chocolate Peanut Butter Chip.
Combine Dry Ingredients. Add all-purpose flour, cake flour, cocoa powder, baking soda, and salt in a medium bowl. (Image 1)
Whisk and set aside. (Image 2)
STEP 2: Prepare Cookie Batter
Cube cold butter. (Image 3) Combine Wet Ingredients. Combine light brown sugar, white sugar, and butter in a large bowl. (Image 4) Using an electric mixer, cream the ingredients together until well combined. This process will take 4 minutes. Start at a slow speed and gradually speed up. (Image 5) Now add 1 egg at a time. (Image 6) Mix well until all the ingredients are well incorporated. (Image 7) Add Dry Ingredients to Wet. Now add the dry ingredients to the butter-sugar mixture in 3 batches. (Image 8) Mix, but do NOT over mix. (Image 9) Add chocolate chips. Fold them in and mix well. It’s an arm workout. (Image 10)
STEP 3: Wrap & Refrigerate Cookie Batter
Wrap Cookies. Using a large ice cream scoop, scoop the batter onto plastic wrap. (Image 11) Form 8 large cookie dough balls that resemble the size of a tennis ball. Yes, tennis ball. Each ball should be 6 ounces so feel free to weigh them. (Image 12) Wrap & Refrigerate. Wrap the cookie dough balls with plastic wrap and refrigerate them for 12 hours. (Image 13)
STEP 4: Bake Cookies
Bake. The next day, place the cookie dough balls onto a baking tray. Make sure the cookie dough is at least 2 inches apart so they can spread. Bake at 400 degrees for 15 minutes. Do NOT overbake them so they remain gooey. (Image 14) Once the cookies are out of the oven, LET THEM COOL FOR 10 MINUTES. They will firm up slightly. They’re so decadent. Enjoy! (Image 15)
Levain Bakery Cookies Gift Ideas
These cookies make a great gift around the holidays. Cake Flour: This recipe calls for cake flour and all-purpose flour. If you don’t have cake flour, just use this substitute:1 cup of cake flour = 1 cup all-purpose flour minus 2 tbsp all-purpose flour plus 2 tbsp cornstarch. Chocolate Chips: I used extra dark chocolate chips in this recipe as I don’t like painfully sweet desserts. Feel free to use bittersweet or semisweet chips. Mixing Batter: Do NOT over mix the batter after adding the dry ingredients to the wet. Just mix the batter until everything is mixed well. Perfectly Balanced & Sweet: In general, I prefer my baked goods not to be painfully sweet, so these cookies are just right, using bittersweet chips and less sugar. Refrigerate: The cookie dough should be refrigerated for 12 hours before baking. This results in a chewier and tastier cookie. Cookie Batter Weight: The cookie batter makes 8 large cookies. The cookie dough should be split evenly into 8 balls that are the size of a tennis ball. Alternatively, feel free to weigh each cookie dough ball which should be 6 ounces each. Freeze: I baked 4 cookies and froze the remainder of my batter shaped in tennis size balls with the plastic wrap on. The next time I baked these cookies, I placed my frozen cookie dough in the refrigerator for 12 hours before baking. Share: Levain Bakery cookies are incredibly rich and high in calories. Half a cookie is a meal. I was pretty full after eating just half a cookie. Although the result is 8 large cookies, these cookies can easily be shared between 16-24 people. Microwave: If you have leftover cookies that are baked and you want them warm and gooey, simply microwave a cookie for about 15 seconds, check, and then microwave them for a little longer if you wish. → Enjoy these cookies with a cold glass of milk or a hot cup of tea or coffee. Frozen Cookies: I have gifted my friends frozen unbaked cookies in a cookie box with instructions on how to bake them. This way people have the flexibility to bake them when they want. Baked Cookies: Alternatively, you may bake these cookies and wrap them up in cellophane bags for gifting.
More Holiday Desserts!
Levain Bakery Chocolate Chip Walnut Cookies The New York Times Chocolate Chip Cookies Cranberry Orange Bundt with White Chocolate Glaze Cranberry Orange Cheesecake Red Velvet White Chocolate Chip Cookies Red Velvet Cake with Cream Cheese Frosting
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
