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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:
- Â 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
These turned out delicious and very much like the Levain cookies! Thank you for doing all the research to bring us en pointe copycat recipes!
Not asking for any sympathy or anything, but being one who, unfortunately, has health issues around gluten, I cannot enjoy the recipe as is. However, I am hoping, wondering, if there are ANY adjustments that could be made (such as ‘copycat’ cake flour), where I could get at least close to similar results? Have mercy on a cookie-chocoholic person!!
Anybody??
Cake flour is just a lower protein flour. You can substitute for gluten free flour they should be just as yummy
BETTER THAN THE REAL DEAL….HONESTLY! Levain needs to hire you. Ha
Love these cookies!
So good!!
Do you think the cookies would work with arrowroot powder or another substitution for the cornstarch? We have a corn allergy here. Thank you!
I love your recipes!!
After the cookies os baked, how can we achieve the goey and melted chocolate again on the next day? shoe I use microwave or oven? for how long?
Also, how many days does these cookies last for?
Hi Alessandra! I would suggest putting them in the microwave and cooking them at 50% power (1/2 power) for about 10-15 seconds. I would say the cookies last for up to 2-3 days. The cornstarch in the recipe helps to keep them soft.
I made the cookies exactly as the recipe called for a couple months ago, absolutely the best cookie I’ve ever had. I now want to make for Christmas gifts and ship. Can I cut down the size so they are easier to pack and ship, would baking time change, or other changes I’m not thinking of? Please help out, I’d appreciate it immensely. Thanks in advance, Jim
P.s. love all your recipes I’ve tried!
Is hard to measure with precision 1 cup of butter. Why not tu put the mesures in kg/oz? I did the recipe with 125g of butter and it worked fine but I wonder if a had used a little bit more wouldnt had make the cookie creamer.
Ruben wrote: “[It] is hard to measure with precision 1 cup of butter. Why not put the mesures in kg/oz?”
It is quite common for recipes written in the United States to specify cup measures for butter and/or margarine, but we don’t usually measure it with measuring cups. Most butter sold in the USA is sold in 1 pound (16 oz) packages containing 4 individually wrapped sticks of butter, each of which is considered to be 1/2 cup of butter.
Therefore if a recipe from the USA calls for 1 cup of butter, a baker here would read that as meaning “two sticks of butter, or 8 oz by weight.” That’s actually a bit more than 225 g of butter, so you could have used considerably more.
Excellent Recipe. I make these for my father and ship them to him the chocoholic. Love with coffee when day old cookies I put in microwave just to warm. Amazing! If ever close to Lavain I will try the orginal.
I use this recipe to create Red Velvet chocolate chip cookies! I add vanilla & red food coloring to the wet ingredients and then I add a teaspoon of instant espresso powder in with the Ghirardelli cocoa powder then whisking all of the dry ingredients together to ensure no lumps. They come out super flavorful!