Rich and gooey Levain Bakery Dark Chocolate Chocolate Chip Cookies that have a molten cake-like texture. Insanely good!
I need to bake insanely rich cookies once a year and what better time of year than Christmas? Levain Bakery cookies are some of the best and most hyped-up cookies in the world. Well, at least in New York City, they're super famous.
Thanks to Modern Honey, I was able to obtain a Levain Copycat Cookie version of their Dark Chocolate Chocolate Chip Cookies with some modifications. Generally speaking, I tone down the sugar slightly in my desserts and prefer using very dark chocolate so the cookies aren't too sweet.
Since I can't be in NYC this year, I opted to bake these cookies. I love giving most of the cookies away to friends and family. Everyone loves them!
What is a Levain Bakery Dark Chocolate Chocolate Chip Cookie?
Levain Bakery is famous for its thick, rich, and gooey cookies. Each cookie weighs about 6 ounces and has a soft and gooey interior. They're incredible and rich and perfect for the holidays.
Currently, Levain Bakery sells four different types of cookies. Their Chocolate Chip Walnut Cookies are my all-time favorite and you can find the recipe on my site.
Ingredients you’ll need for Levain Bakery Dark Chocolate Chocolate Chip Cookies:
Unsalted Butter: Butter should be cold and cubed.
Eggs: Eggs should be at room temperature.
White Sugar: You will need granulated white sugar.
Light Brown Sugar: Light brown sugar has a subtle molasses flavor which is so nice in cookies. This results in a soft and chewy cookie.
All-purpose flour: This is essentially white flour.
Cake flour: Finding cake flour may be tough, so here's a substitute... 1 cup all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch = 1 cup cake flour.
Cocoa: Use unsweetened cocoa for this recipe.
Chocolate Chips: I prefer bittersweet (or dark) chocolate chips, but feel free to use semisweet as well.
Basics: Baking Soda, Salt.
Why You'll Love This Recipe
- Rich, Soft & Gooey
- Because it tastes like "Chocolate Molten Cake"
- It's the Best Levain Cookie Recipe, ever!
- Outrageously Delicious
- Perfect for the Holidays
How to make Levain Bakery Dark Chocolate Chocolate Chip Cookies recipe step by step?
1. Preheat the oven to 400 degrees F.
2. In a medium bowl, combine the all-purpose flour, cake flour, cocoa powder, baking soda, and salt. Whisk, Set aside.
3. Cube cold butter.
Make the Batter
1. In a large bowl, combine the butter, light brown sugar, and white sugar.
2. 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.
3. Now add 1 egg at a time.
4. Mix well until all the ingredients are well incorporated.
6. Add the flour to the butter/sugar mixture in 3 batches.
7. Mix, but do NOT over-mix.
8. Add chocolate chips. Fold them in and mix well. It’s an arm workout.
Refrigerate & Bake
1. Now use a large ice cream scoop.
2. Scoop the cookie batter onto plastic wrap. You want to form 8 large balls that resemble the size of a tennis ball. Yes, tennis ball. Alternatively, you can weigh them and form 8 balls. Each ball should be 6 ounces.
3 Wrap the cookie dough balls with plastic wrap and refrigerate them for 12 hours.
4. The next day, place the cookie batter 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. Note: I baked 4 cookies, and froze the remaining 4 cookies for another time.
5. Once the cookies are out of the oven, LET THEM COOL FOR 10 MINUTES. They will firm up slightly. Indulge. It's like molten cake.
You’ll end up with 8 super-indulgent cookies, but I can assure you they’re super-rich and decadent. I personally can’t eat an entire cookie in one sitting, but rather half if I’m hungry.
I recommend splitting a cookie into halves or thirds because they’re really rich and high in calories.
In my opinion, these Levain Bakery cookie recipe makes 16-24 servings depending on the crowd you’re feeding.
Levain Bakery Cookies Gift Ideas
These cookies make a great gift. I have given frozen unbaked cookies to my friend and given her instructions on how to bake them. She loved them! They're so rich and delicious. Levain Bakery Cookies make the perfect holiday gift.
Expert Tips on making Levain Bakery Dark Chocolate Chocolate Chip Cookies
- Levain cookies don’t contain vanilla extract, you don’t need it.
- 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 tablespoon all-purpose flour plus 2 tablespoon cornstarch.
- 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.
- In general, I prefer my baked goods not painfully sweet, thus these cookies are just right using bittersweet chips and less sugar.
- The cookie dough should be refrigerated for about 12 hours before baking. This results in a chewier and tastier cookie.
- 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, you may measure each cookie dough ball where each one should be 6 ounces in weight.
- I baked 4 cookies and froze the remainder of my batter shaped in tennis size balls. The next time I baked these cookies, I placed my frozen cookie dough in the refrigerator for 12 hours prior to baking.
- 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.
- 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.
Frequently Asked Questions
1. What kind of cocoa and chocolate chips should I use in this Levain cookie recipe?
Use unsweetened and dark! Also, make sure it's a high-quality cocoa powder. Some of my recommendations are Scharffen Berger, Guittard, or Ghirardelli.
For chocolate chips:
I prefer using bittersweet or extra dark chocolate - it's the same thing. For this Levain Bakery cookie recipe, I used extra dark Guittard chocolate chips. Feel free to use bittersweet or semisweet chocolate chips for this recipe.
2. Can I freeze the cookie dough for later?
Absolutely! And you should! I can’t imagine baking all 8 cookies at once.
Freeze the tennis ball-shaped cookie dough – cover each one in plastic wrap and freeze.
When you’re ready for your next cookie, place the cookie dough in the fridge 12 hours prior to baking.
Bake as usual and your cookie will taste incredible.
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
Levain Bakery Dark Chocolate Chocolate ChipVegetarian
- 1 cup unsalted grass-fed cold butter, cubed I like Kerrygold
- ¾ cup light brown sugar don't use dark, use light
- ½ cup white sugar
- 2 organic eggs
- 1 cups cake flour
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups dark chocolate chips, I like Guittard 63%
- Preheat the oven to 400 degrees F.
- In a medium bowl, combine the all-purpose flour, cake flour, cocoa powder, baking soda, and salt. Whisk, Set aside.
- Cube cold butter.
Make the Batter
- In a large bowl, combine the butter, light brown sugar, and white sugar.
- 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.
- Now add 1 egg at a time.
- Mix well until all the ingredients are well incorporated.
- Add the flour to the butter/sugar mixture in 3 batches.
- Mix, but do NOT over mix.
- Add chocolate chips. Fold them in and mix well. It’s an arm workout.
Refrigerate & Bake
- Now use a large ice cream scoop.
- Scoop the cookie batter onto plastic wrap. You want to form 8 large balls that resemble the size of a tennis ball. Yes, tennis ball. Alternatively, you can weigh them and form 8 balls. Each ball should be 6 ounces.
- 3 Wrap the cookie dough balls with plastic wrap and refrigerate them for 12 hours.
- The next day, place the cookie batter 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. Note: I baked 4 cookies, and froze the remaining 4 cookies for another time.
- Once the cookies are out of the oven, LET THEM COOL FOR 10 MINUTES. They will firm up slightly. Indulge. It's like molten cake.
Vika Patel says
These cookies are amazing! Perfectly gooey, not over sweet, and pairs well with a dollop of ice cream! My daughter loved them as well!
Yes, Vika. I didn't find them too sweet either. It would go so well with ice cream. Thank you!
Soooo good!!! Literally perfect and better than Levain’s cookies! I love how soft and light they are. They don’t taste too sweet so you get a tooth-ache and they’re sooo soft, almost cake-like! Thanks for bringing a piece of NY for me since I’ve moved to CA!!
farzeen vasaigara says
Omg ! The besttttt cookies ever !! A must must try extremely simple !
Vicki Weiss says
How do you know they don't use vanilla? Or is just your take on the recipe?
Hi Vicki - as mentioned on this blog post, the original recipe is from Modern Honey - https://www.modernhoney.com/levain-bakery-dark-chocolate-chocolate-chip-copycat-cookies/
She doesn't use vanilla. I did make slight modifications to the original, however I decided to leave the vanilla out.
You do not have the measurement for the baking powder in this recipe, yet there are instructions to include them with the flours
Hi Sandra. Sorry about that. There is no baking powder in this recipe - I corrected the instructions.
Can these be refrigerated for longer than 12 hours? If so, a couple days??
If you're going to do that, you're better off freezing the dough and thawing them about 12 hours prior to baking.
It sure is an arm workout😂 but all worth it! I only have semisweet chocolate and I put like 2 cups! I got carried away, but This is so good!! Thanks🥰
Haha Claire. Yes, girl, it's an arm workout. It's worth it though. Hope you can freeze some cookies. The regular chocolate chip cookies are amazing!
This is amazing...addictive especially coz it's just prefectly right.
I did end up refrigerating for 2 days before baking because of all the christmas busy-ness. I used Girardelli dark chocolate chips and made double the recipe.
This recipe is a keeper!
This was my first time ever trying to make cookies and trust me I will never get them from store again.. they were just perfect, consistency and sweet beds, thank you for sharing this.