Levain Bakery Dark Chocolate Chocolate Chip Cookies

by Jillian on December 28, 2011 · 4 comments

Guess what? Like it or not, it’s cookie time again.

I don’t remember the first time I had a cookie from Levain Bakery in New York City, but I do remember being in awe of how thick, gooey, and large the cookies were. The last time I had them was back in June.

I decided to take on the task of Levain’s 6 ounce cookie. Okay, so these were 4 ounces, but still beasts.

I took the recipe directly from Annies Eats. The only difference was that I froze the cookie dough balls before baking them.

Giant Double Chocolate Cookies
Yield: 12 very large cookies

1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips

Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.  Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

Divide the dough into 4 ounce portions (or divide into 12 equal pieces).  Roll each portion of dough into a ball. Freeze the balls until they are hard, but no icicles form on them. I only froze them for an hour, but you can choose to do so longer.  Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Source: Annies Eats who sourced it from My Baking Addiction, who adapted it from Parsley, Sage, Desserts and Line Drives, inspired by Levain Bakery

As I mentioned, I froze the dough before baking. I read that this helps keeps the inside gooey after baking.

I was impatient and only froze them for an hour, but you can try freezing them until they are hard but no icicles form. I promptly put them in the oven, placing only 6 cookies on each tray due to their size.

I wasn’t sure what rack to put the cookies on, so I divided them up. The picture above shows the cookies that I put on the top rack, closer to the heat. They came out a little flatter but super gooey inside.

They were almost like brownies. Of course, I wanted to try one hot and soft right out of the oven. I couldn’t even pick it up. Doesn’t that picture make you drool?

I put the second tray of 6 cookies on the bottom rack and they came out a little thicker. I was nervous that they were not cooked all the way so I left them in an extra minute or two, so the center was not as fudgy.

They still tasted just as good, but I would recommend not leaving them in longer because once they cool off, they stiffen up a bit.

Super thick!

I’d call it a success! Though, any cookie eaten after cooled off should definitely be heated up in the microwave.

…and it was no surprise that I was able to down two 4 ounce cookies by the end of the night.

{ 4 comments… read them below or add one }

1 Marilyn December 28, 2011 at 5:36 pm

A chocolate lover’s dream!


2 Lauren December 28, 2011 at 7:23 pm

Wow, these look like an undercooked brownie. So delicious!


3 Mollie December 29, 2011 at 9:07 pm

I’m pretty sure I just drooled on my computer. These look amazing. Great pictures!


4 Rachel G. June 20, 2013 at 11:04 pm

My sister and I are obsessed with Levain Bakery’s version of these cookies, and we’ve been experimenting with copycat recipes for awhile now. I made yours the other night- and, oh my! <3


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