Hello everyone! In this recipe I am making Copycat Levain Bakery style cookies full of dark chocolate chips and pieces!
Levain Bakery is a world-famous bakery located in New York City, started in 1994 by Connie McDonald and Pam Weekes. They are most renowned for their giant, thick cookies, particularly their chocolate chip walnut cookies.
This recipe is a copycat version inspired by the version created by Serious Eats, and adapted to be a bit smaller and exclude walnuts.
There are a few key details here: Lots of chocolate, lots of chilling time, and large portion sizes.
To keep these from becoming too flat, they need to be very cold when they go in the oven. In the end, you want them to be very soft in the centers and crisp on the outer edge.
I chose to omit walnuts and opt for more chocolate, but feel absolutely free to keep the walnuts if you’d prefer!
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Dark Chocolate Chip Levain-Style Cookies
Difficulty: Easy9
servingsRich, soft and dense Levain Bakery-Style chocolate chip cookies, made to be easy to make at home!
Ingredients
1/2 cup (113g/1 stick) salted butter, softened slightly
1/2 cup (110g) brown sugar, packed
1/2 cup (100g) granulated sugar
1 tbsp vanilla extract
Scant 1 tsp table salt
1 3/4 tsp baking powder
1 tsp baking soda
2 eggs
2 1/4 cups + 1 tbsp (291g) all-purpose flour
3 1/2 cups (595g) dark chocolate chips/pieces*
Directions
- In the bowl of a stand mixer (or large bowl, if mixing by hand) beat together the butter, brown sugar, granulated sugar, vanilla, salt, baking powder and baking soda until light and creamy. Stop midway through to scrape down the sides. Add in the eggs while beating on low, then scrape the sides again and increase the speed to medium for 1 minute to get everything smooth. Mix in the flour on low, being careful not to overmix it. Stir in the chocolate.
- Divide into 4.5oz (127g) balls and place on a parchment paper or silicone mat lined baking sheet. Cover and chill at least 8 hours, or up to a few days. When you bake them, do no more than 4 at a time so they have ample room to spread.
- Bake at 375F for 12-18 minutes or until the tops are browned but they are still visibly soft in the centers. Let cool on the sheet for at least 5 minutes before enjoying! These will keep best in the fridge, for about 4-5 days or so. They can also be frozen for a month or two.
Recipe Video
Notes
- *I used a mix of dark chocolate chips, as well as a chopped dark chocolate bar. Feel free to use any mix you would like, however I’d recommend using no more than 1/2 cup of chopped chocolate from a bar. It becomes more liquid than most chips when melted, so it will decrease the structural integrity too much if you use more than that.
- I omitted walnuts, but feel free to sub 1 1/2 cups of the chocolate with an equal amount of chopped roasted walnuts.
Thank you for viewing my recipe! If you have any questions or comments, please feel free to leave them below!
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