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This dark chocolate version of the infamous Levain Bakery chocolate chip cookies has become my ultimate crowd-pleaser for gatherings. The thick, gooey centers paired with a perfectly crisp exterior create a cookie experience that's truly unmatched in the home baking world.
I first attempted these cookies after waiting in line for over an hour at the original Levain Bakery. My family now requests these for every holiday gathering, claiming they're even better than the originals.
Ingredients
- Cold Butter: creates those irresistible pockets of buttery goodness throughout the cookie
- Brown Sugar: delivers moisture and a deep caramel note that enhances the chocolate
- White Sugar: provides essential structure and the perfect crisp exterior
- Eggs: bind everything together while adding richness
- Dark Baking Cocoa: the foundation of the intense chocolate flavor use Dutch processed for best results
- Cake Flour: the secret to Levain's tender yet sturdy texture
- All Purpose Flour: balances the cake flour for the perfect chew
- Cornstarch: creates a softer more tender crumb in these substantial cookies
- Baking Soda: provides the perfect amount of lift without making them cakey
- Salt: enhances all the flavors especially the chocolate
- Semisweet Chocolate Chips: high quality chips create those signature melty pockets
Step-by-Step Instructions
- Cream the Cold Butter and Sugars:
- Beat cold cubed butter with both sugars for a full 4 minutes until light and fluffy. This is crucial for creating air pockets that give the cookies their unique texture. You must use cold butter directly from the refrigerator not softened butter.
- Add the Eggs:
- Incorporate eggs one at a time, ensuring each is fully mixed before adding the next. This creates an emulsion that helps maintain the cookie structure when baking these large treats.
- Mix the Dry Ingredients:
- Add all dry ingredients including cocoa, flours, cornstarch, baking soda, and salt. Mix until just combined, being careful not to overmix. The dough will be very thick at this point which is exactly what you want.
- Fold in Chocolate Chips:
- Gently stir in the chocolate chips until evenly distributed throughout the dough. Using semisweet chips provides the perfect balance with the dark cocoa dough.
- Chill the Dough:
- Allow dough to rest in the refrigerator for 15 minutes. This brief chilling helps the butter firm up again and prevents excessive spreading during baking.
- Form Cookie Dough Balls:
- Create large 4.5 to 6 ounce dough balls, which will ensure you get that signature Levain thickness. Slightly flatten the top of each dough ball to help with even baking.
- Bake at High Temperature:
- Bake at 410°F for 9 to 11 minutes until the tops appear set but the centers still seem slightly underdone. The high temperature creates that perfect exterior while keeping the centers gooey.
- Rest Before Serving:
- Allow cookies to cool on the baking sheet for 10 to 15 minutes. This resting period is non negotiable as it allows the cookies to set properly and develop their signature texture.
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The dark cocoa powder is what makes these cookies truly special. After years of testing, I discovered that Dutch processed cocoa creates the most intense chocolate flavor without any bitter aftertaste. My husband, who typically prefers traditional chocolate chip cookies, requests these dark chocolate versions more than any other cookie I make.
The Secret to Levain's Texture
The hallmark of Levain cookies is their impressive thickness and contrasting textures. The combination of cold butter, high baking temperature, and minimal spreading creates cookies that remain slightly underbaked in the center while developing a perfect exterior. This recipe carefully balances leavening agents and flour types to achieve that iconic texture that made the bakery famous. The higher protein content in all purpose flour combined with the lower protein cake flour creates the perfect structure while maintaining tenderness.
Storage and Freezing
These cookies maintain their quality for about 3 days stored in an airtight container at room temperature. For longer storage, I recommend freezing the baked cookies. Simply place them in a freezer safe container with parchment between layers. When ready to enjoy, thaw at room temperature for about 30 minutes or microwave for 15 to 20 seconds. Even better, freeze portions of raw dough shaped into balls. This allows you to bake fresh cookies whenever the craving strikes. Frozen dough balls can go straight from freezer to oven, just add 2 to 3 minutes to the baking time.
Variations Worth Trying
While the classic dark chocolate chocolate chip version is extraordinary, this base recipe opens up wonderful possibilities. Try adding 1 cup of walnuts for texture and nutty flavor. White chocolate chips create a striking contrast against the dark cocoa dough. For a mint chocolate version, add 1/2 teaspoon of mint extract and use mint chocolate chips instead of semisweet. During holiday season, I love adding crushed candy canes on top right after baking for a festive peppermint version that disappears from cookie exchanges.
Frequently Asked Questions
- → What is the key to the perfect cookie texture?
Using cold butter and chilling the dough helps create the perfect chewy yet firm texture.
- → Can I replace dark cocoa with regular cocoa?
Yes, but using dark cocoa enhances the rich chocolate flavor. Regular cocoa will result in a milder taste.
- → Why should I chill the dough before baking?
Chilling allows the flavors to develop and helps the cookies maintain their shape during baking.
- → How many cookies does this recipe yield?
This recipe makes 8-12 extra-large cookies, depending on the size of the dough balls you form.
- → Can I use a hand mixer instead of a Kitchenaid mixer?
Yes, a hand mixer works well—just ensure you mix for the recommended time to achieve the right consistency.