Kirbie's Cravings

Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookies

close-up photo of a stack of Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookies
These decadent double chocolate chip cookies are thick, soft, and rich. They taste very close to the dark chocolate chocolate chip cookies from Levain Bakery in New York City.

As you may recall, I visited NYC a few months ago and tried Levain Bakery’s famous chocolate chip cookies (post here). While I loved their signature cookie and could finally understand the hype and long lines, the cookie I most adored was the dark chocolate chocolate chip cookie. It was so rich, decadent, and chocolatey.

Just look at them!
close-up photo of Dark Chocolate Chocolate Chip Cookies

I immediately knew I had to try to replicate them.
photo of a pile of Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookies
While I was eating my Levain Bakery cookies, I was also analyzing every bite, trying to determine why they are so special. I think their appeal is that they taste like regular home baked cookies rather than more cheffy gourmet cookies, and yet they aren’t quite like your typical homemade chocolate chip cookie recipe. They are crisp on the outside and yet very soft in the center. The chips stay gooey and half-melted. They are thick and rich, but have a lightness to the crumb. These suggest they are using a few extra steps beyond the typical recipe to achieve these characteristics.
Dark Chocolate Chocolate Chip Cookies on a baking rack
There are many copycat recipes out there. After trying a few, this one is the one I found most promising and incorporated many techniques I suspected when analyzing the cookies. When the cookies are first baked, they are thick, crispy on the outside, with a still-soft center, and a light crumb. They stay so for a few hours, but eventually they did lose the crispy exterior and the crumb became denser. The ones I had from Levain Bakery managed to maintain that just-baked texture almost a full day. So I’m still not quite sure how Levain Bakery does it.

But don’t get me wrong. These cookies are delicious.  Definitely worth sharing and gifting to chocolate lovers. I’ll be making them for holiday cookie gifting this year!
Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookies

Recipe now updated with video! You can also view all my recipe videos on my youtube channel.

Also check out my copycat for their Dark Chocolate Peanut Butter Chip Cookie and the classic Levain Bakery Chocolate Chip Walnut Cookies!

Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookies

Servings: 8 cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
These decadent double chocolate chip cookies are thick, soft, and rich. They taste very close to the dark chocolate chocolate chip cookies from Levain Bakery in New York City.
4.91 from 10 votes

Ingredients

  • 1 cup unsalted cold butter cut into small cubes
  • 1 cup packed light brown sugar
  • ½ cup graulated white sugar
  • 2 large eggs
  • ½ cup dark unsweetened cocoa powder try to use a premium brand for richer flavor
  • 1 cup cake flour
  • cup all-purpose flour
  • 1 tsp cornstarch
  • ¾ tsp baking soda
  • ½ tsp salt
  • cup semisweet chocolate chunks or roughly chopped chocolate
  • 1/2 cup semisweet chocolate chips

Instructions

  • Preheat oven to 410°F.
  • In a mixing bowl of a stand mixer, cream together butter and sugars on high speed until light and fluffy (about 3-4 minutes). Add eggs one at a time, mixing well after each addition.
  • Add in cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and set mixer on lowest speed setting to stir until dough is just combined (please note in the video the mixing is sped up to keep the video short). You want the dough to be smooth and uniform in color, but you don't want to overmix it. Stir in chocolate chunks.
  • Place the dough in the fridge for 15 minutes to chill.
  • Line two baking sheets with silicone baking mats. Measure out about 4.3 oz of dough and roll into a ball. Place several chocolate chips on top and adjust chips until the dough weighs 4.5 oz. Place dough ball onto baking sheet. You will place four on each baking sheet, spaced about 2 inches apart. You should have enough dough to make 8 cookies, but it is best to weigh the balls so that they are all the same size and will cook evenly.
  • Bake the cookies for about 10-11 minutes, or until the surface is dry and cookies look almost set. Remove and let cookies cool on the baking sheets (if you try to remove them they will likely break apart). Allow cookies to cool about 15-20 minutes so that they can set. Then remove and enjoy.

Notes

Recipe slightly adapted from Modern Honey
I recently made these cookies with only white sugar and no brown sugar (so 1 1/2 cups white sugar total) and found the cookies tasted even more like the original.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Related Recipes

Check out all my cookie recipes here!

Levain Bakery Chocolate Chip Cookies
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127 comments on “Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookies”

  1. Can I freeze this dough?

  2. Thank you! This turned out very well for me.  I only changed the sugar as I only have light brown sugar available..   Before this I was following a recipe that spread too much so I was a bit worried about this one too but it turned out great!  

  3. Any chance you have experimented with a Gluten Free Option??? Thanks! 

  4. Will it be ok if I put the dough in the freezer and then bake the,m in batches?? 

  5. Can v make it eggless

  6. Thank you for your wonderful recipe. They taste amazing. Unfortunately mine spread way too much even though I refrigerated them for over 1 hour. Any further advice would be most welcome.

  7. I am eager to try this recipe. No vanilla in this recipe?

    • no vanilla. You can feel free to add it but I was aiming for rich chocolate, so I didn’t want the vanilla to take away from that. I do use vanilla in my regular chocolate chip recipe version.

  8. OMG thank you so much for sharing this recipe!!! There are not enough words to describe how amazingly delicious these cookies are!! I will absolutely be making these again! 

  9. I never leave comments, but this recipe is too amazing to not say something. I have made a lot of cookies,and these are the best I have ever had. They are even better the next day. They are too easy to make! I’ve made them once a week for the last 3 weeks. Thanks for sharing!

  10. Made these tonight and they are THE BEAT COOKIES I’VE EVER MADE IN MY 41 years of life. Not kidding. Can’t wait to make the regular chocolate chip cookies next!

  11. Had trouble mixing up the cold butter with my basic handheld mixer. Had to wait for it to soften on it’s own since it wouldn’t mix up as (very) cold cubes. I also eye-balled the chocolate chips I added which was a very silly thing to do- I probably added a cup. Very good cookies, but mine needed more chocolate chips/chunks! Mine were not gooey in the center, but that’s because I made 15 decent sized cookies instead of 8 huge cookies, but still baked them for 10 minutes.
    Will make again! Thanks for the recipe!

    • I’m glad they worked out for you. I think you’ll find them to be more gooey if you make them as the huge cookies. I also think you’ll find the choc chips to be enough if you measure them out.

  12. Hi
    can you convert the cup of butter to weight in grams? and also cup chocolate?
    Thank you
    Hadassa

    • There are many websites that provide baking conversions for common ingredients. I suggest you look into those for baking conversions you need

  13. These came out so great! I had to adjust my oven temp to 350 for 8 minutes though my first batch were hockey pucks ? 

    • I’m glad you got them to work! I’m surprised your first batch came out burned. I wonder if maybe your oven runs hot? Or did you make the cookies smaller? Mine are still barely baked at 10-11 minutes because they are so big.

  14. Just made these, and they turned out awesome!  Will gift to a friend for her birthday : )  Thanks for sharing!

  15. These sounds perfect! Do you know if these can be portioned out, frozen and baked on a later date? Thank you 

  16. I am all ready to bake these cookies and I am glad I read the comments. I would have used dutch cocoa powder. I can not find a non-dutch dark chocolate in Philadelphia. The only option seems to be purchasing it online. Is there a work around to use darker richer dutch process cocoa that will work with the baking soda? I

    • I’m surprised to hear you say that. dutch processed cocoa powder is more of a specialty one. but non dutch processed is usually sold in the baking aisle of most grocery stores. For example, hershey’s and ghiradelli carry regular rich cocoa powder that has not been dutch processed. I’d also recommend Amazon. I buy a lot of my baking supplies from there.

      • I can get Hershey Unsweeted Cocoa; which is not dutch and Hershey Dark which is dutch.

      • Hmm, how about ghiradelli? I believe they have a premium cocoa powder that is not dutch processed. or you can use the non-dark one if you’re okay with the cookies not have a dark chocolate flavor or appearance.

  17. These taste like heaven, but my much younger sister just called them “poppies” and my husband commented “these are like eating the Cookie monster’s dumps”. They do look a bit …. !!! Seriously delicious though. 

  18. I made these the other day and something seemed “off” with the flavor. Couldn’t quite put my finger on it. How dramatically would the flavor change if I used 3/4C brown sugar and 3/4C regular sugar? I think I might try that for the next batch. I must disclaim that I’ve never had the real deal so I really have nothing to compare these to! Also, I love the idea above about adding espresso powder! Nice!

    • changing around the sugars would change the flavor some, but it would also impact the texture of the cookies as brown sugar helps keeps the cookies moist and soft.

  19. Excellent! If you are a chocolate lover, these cookies are for you! I made these exactly like the recipe – save for the silicone mats. I just used a couple of well-seasoned cookie sheets. They came out perfectly. The only change I MIGHT make next time is to add espresso powder to intensify the chocolate even more – if that’s possible :).  Thank you for the recipe!!

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