Aug 21, 2018

Levain Bakery Dark Chocolate Chocolate Chip Cookies {copycat} | #CreativeCookieExchange

These Levain Bakery Dark Chocolate Chip Cookies are really big and meant to be shared.... but you don't have to if you don't want to! I won't tell.

Levain Bakery Dark Chocolate Chocolate Chip Cookies {copycat}

These copycat Levain Bakery chocolate chocolate chip cookies are soft, moist, and thick. They are also exceptionally chocolaty.

Sadly, I've never been to the Levain Bakery, (it's in NYC) but to illustrate how much their cookies are craved, they actually have cookie line cams outside their stores.

Maybe it's better that I don't have the the opportunity to compare these cookies to the real thing.... which means I can declare these the "best cookies EVER!!!!!"

Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookies

They're about 4 1/2 inches wide, over a quarter pound in weight, and really thick and oozing with melty chocolate. And they're freaking good.

One cookie will feed a family of four, possibly breakfast lunch and dinner. Okay, that "might" be an exaggeration, but you can definitely serve one cookie for dessert for four.... or give everyone their own cookie along with a take-out bag.

I had to get these things out of the house or I would have eaten them all. My teen-age grandson called them "duh-lish-ush!"

Dark Chocolate Chocolate Chip Cookies

Some hints for success with these cookies:
  1. Do not move these cookies off of the baking sheet for 15 to 20 minutes until they set. Because they are slightly underdone, they will fall apart until they set up. 
  2. Fill the cookies with chocolate chunks to get the oozy chocolate when you break them open. The chocolate chips on top are just for show. 
  3. Use silicone baking mats or parchment paper. You don't want these cookies to spread very much. 
  4. Don't omit the cornstarch. My theory is that it helps these cookies stay soft for several days. 
  5. Use a kitchen scale when measuring the ingredients if you have one. If you don't have one, get one, you won't regret it. 
This recipe makes 8 very large awesome cookies. After the recipe, be sure to check out a couple more Big Cookies from my friends who baked along.

cookies, levain bakery, chocolate, chocolate chip
Cookies, dessert
American
Yield: 8 Large Cookies

Levain Bakery Dark Chocolate Chocolate Chip Cookies

ingredients


  • 1 cup (2 sticks) unsalted cold butter, diced
  • 1 cup (7 1/2 ounces) (213 grams) light brown sugar
  • 1/2 cup (3 1/2  ounces) (99 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1/2 cup (1 1/2 ounces (42 grams) dark unsweetened cocoa powder
  • 1 cup (4 1/2 ounces) (120 grams) cake flour
  • 1 1/2 cups (6 1/3 ounces) (180 grams) all purpose flour
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet or dark chocolate chunks
  • 1/2 cup semisweet chocolate chips

instructions


  1. Preheat the oven to 410 degrees F. and line two baking sheets with silicone mats or parchment paper. 
  2. In the bowl of a stand mixer, cream the butter, brown sugar, and granulated sugar on high speed until fluffy, about 4 minutes. Add the eggs, one at a time, mixing each in before adding the next one. 
  3. Add the cocoa, flours, cornstarch, baking soda, and salt, and turn the mixer on at its lowest speed and mix until just combined. 
  4. Remove the mixing bowl from the mixer and fold in the chocolate chunks with a rubber spatula. Place the dough into the refrigerator for about 20 minutes to chill. 
  5. Divide the chilled dough into eight equal parts. Use the scale to keep each piece of dough even. Form the dough into balls and place them, four per sheet, on the baking pans. 
  6. Press the balls down very lightly and stud each ball with chocolate chips on top to decorate the cookies. 
  7. Bake the cookies, one sheet at a time, for about 10 minutes. Remove the cookies and let cool on the pan on a wire rack for at least 15 minutes. Remove from the pan and enjoy. 
  8. Store any leftovers in an airtight container. 
Recipe adapted from Kirbie's Cravings, who adapted it from Modern Honey.

This month, the Creative Cookie Exchange is sharing Big Cookies! You can also use us as a great resource for cookie recipes by checking out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Stack of Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookies

8 comments:

  1. Wowowow, as my daughter would say! By which I mean text. :) Gorgeous cookies, Karen! You had me at 4 1/2 inch and oozing melty chocolate.

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  2. My favorite line: if you don't have one, get one...
    (I adore you)

    ok, now that I gained three pounds reading this post, I need to find a good excuse to bake them - I guess my colleagues would not mind breaking one in pieces to share?

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    Replies
    1. I am constantly preaching the virtues of the kitchen scale. For one thing, less dirty dishes!
      When I took these to work, I set them out with a knife =)

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  3. My dream cookies. These look spectacular and the photos look they they came straight out of a cookbook. And I love that you listed grams in the recipe as I much prefer to weigh my ingredients and you are right, since you can tare, there is much less washing up involved.

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    Replies
    1. I try to list grams as often as I can. The tare function is the best!

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  4. Oh my... those look DIVINE. Thanks so much for hosting and yes please! I want one!

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    Replies
    1. Thanks for going with my hosting idea!

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