Levain Bakery Dark Chocolate Chocolate Chip

5 from 15 votes

Levain Bakery Dark Chocolate Chocolate Chip

New York City’s Levain Bakery Dark Chocolate Chocolate Chip Cookies are decadent, have a molten brownie-like texture, and melt in your mouth. These rich and gooey cookies can be made in advance and frozen. Bake them when you’re ready to eat them. Perfect for Christmas morning or when the mood strikes.

Prep Time25

Cook Time15

Refrigerate Time12

Total Time12 40

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: half servings

Author: Nisha Kapur

Ingredients

1 cup unsalted grass-fed cold butter cubed I like Kerrygold
3/4 cup light brown sugar don't use dark use light
1/2 cup white sugar
2 organic eggs
1 cups cake flour
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
3/4 tsp baking soda
1/2 tsp salt
1 1/3 cups dark chocolate chips I like Guittard 63%

Instructions

Preheat Oven & Combine Dry Ingredients. Preheat the oven to 400 degrees F. Combine Dry Ingredients. Add all-purpose flour, cake flour (See Notes below), cocoa powder, baking soda, and salt to a medium-bowl. Whisk and set aside.
Prepare Cookie Batter. Cube cold butter and set aside. Combine wet ingredients in a large bowl - light brown sugar, white sugar, and cubed cold butter. 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. Next, add 1 egg at a time. Mix well until all the ingredients are well incorporated.
Add Dry Ingredients to Wet. Now add the dry ingredients to the butter-sugar mixture in 3 batches. Mix, but do not over mix the batter. Then add chocolate chips. Fold them in and mix well. It’s an arm workout.
Form Balls, Wrap & Refrigerate Cookie Batter. Using a large ice cream scoop, scoop the batter onto a plastic wrap. Form 8 large cookie dough balls that resemble the size of a tennis ball – yes, a tennis ball. Each ball should be 6 ounces, so feel free to weigh them. Wrap the cookie dough balls with plastic wrap and refrigerate them for 12 hours.
Bake Cookies.
BAKING TIP: I baked 4 cookies, and froze the remaining 4 cookies wrapped in plastic wrap for another time.
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. Once the cookies are out of the oven, LET THEM COOL FOR 10 MINUTES. They will firm up slightly. They're so decadent. Enjoy warm!

Notes

This recipe was first published on December 23, 2021, and has been modified and updated since.

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.
Refrigerate: The cookie dough should be refrigerated for about 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.

Nutrition