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.
Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies
Equipment
Ingredients
- 1 cup Cold Butter cut into small cubes
- 1 cup Brown Sugar
- ½ cup Sugar
- 2 Eggs
- ½ cup Dark Baking Cocoa
- 1 cup Cake Flour
- 1 ½ cup All-Purpose Flour
- 1 teaspoon Cornstarch
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ⅓ 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
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
David Bravo
Just stumbled onto your page and had my daughter who is 14 and an amazing baker, make these cookies for me.
As a huge Levain fan who has eaten them many times I defy most people to taste the difference between the original and your copy recipe.Wow. Next up is the peanut butter ones.
Thank you so much for this great recipe.
Amtul
Hi can I freeze those cookie and bake them later ??
Dianne
When I made them last year, I froze the dough, thawed, and baked them later. They turned out great!
Fernanda
Hi ! Quick question... Which cake flour do you recommend? I want to make this recipe for my boyfriend’s birthday, hope you can help me !!
Jane
In her original Chocolate Chip Crush Cookie recipe she recommended King Arthur cake flour.
Jenny
Hi, can you split these up into smaller cookies and make 16? Or will they not be as good?
Yahli
They look amazing! Unfortunately where I live the size of a “cup” is a little bit different... can you please write it in grams?
Tami el
Heyyy
It looks amazing
How many grams for the butter?
Thank you.
Viriya
These cookies are delicious. However, it is a bit too sweet for me. Could I reduce some sugar?
Jennifer Welliver
Before making these I have a question. My convection oven says to bake at 25 degrees lower than the recipe calls. Is this recipe already converted for use in a convection oven?
Tammy
I am absolutely in LOVE with this recipe! I have made the fingertip and the chocolate chip ones as well. My friends are obsessed!!
Quick question, are these cookies sturdy enough to handle being stuffed? Like with caramel, marshmallow, etc.?
Tammy
Errr... sorry autocorrect. I meant the Funfetti cookies.. not fingertip ????????♀️
Bea Perez
Hi! A little help, can I use dutched process cocoa powder instead of natural cocoa powder? And should I change the baking soda to baking powder if I will be doing this? Appreciate your help!!
Nicole Wygal
These cookies are no joke!! They were to die for!!!
bakingdancer
I made them today. Wow! I actually erred by reversing the flour measurements, using more cake flour. Still came out amazing.
Anri
Hi! From the Philippines here ???? How can i incorporate cold butter in sugar without using a mixer? I don’t have one 🙁 will it do if I do it hand mix?
Burcu
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.
marianna
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.
sara
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.
Modern Honey
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! 🙂
Lara
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.
Sonia
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 🙂
David Miller
No, just adding cake flour because that's what she thinks gets closest to the recipe.
Irasema
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?
Erin
Can I make these cookies a night ahead of time and just chill overnight instead of just 15 mins?
Arleen Gasca
Hello does anyone know if you use unbleached cake flour or bleached cake Flour for the levian cookies?? Help