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


  • 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


  • 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.


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!

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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. great cookie if you love dark chocolate desserts. Goes good with red wine.

  2. Can I freeze/refrigerate the cookie dough for 24 hours? 

    • We haven’t tried chilling or freezing the dough. Doing this could change how the cookies bake so we can’t say for sure it will produce the best result.

  3. These are so amazing! The best recupe! Definitely recommend giving these a try! Wish I could post a photo of how mine came out, they were amazing. Thanks!

    • I’m so glad you enjoyed! Unfortunately there isn’t a way to post a photo through comments but you can always share via email, Instagram or Facebook.

  4. These were delicious! To amp the chocolate flavor a bit, I added a half Tbsp of instant espresso powder.

  5. These look awesome. I don’t have cake flour or cornstarch in my house so wondering if I could just use AP flour. I want to make them now! 😉

  6. I’m about to pull these out of the oven and can’t wait to try them. In the directions it states to mix in the chunks but not the chips. And later states to put the chips on top and weigh the dough balls. Are you supposed to mix in ALL the chips and chunks initially and press just a few chips in at the end or do all the chips go on top and get pressed in? I was A little confused about that part of the directions. Thx!!

    • As stated in the directions, the chunks are mixed in. The chips are added at the end, on top, which is why there is only 1/2 cup. I hope your cookies turned out well!

  7. These were delicious. I didn’t have cake flour so I used
    2 1/4 c of AP flour and 1/4 c of cornstarch. I weighed out 2 oz cookie dough (so still big, palm-sized cookies, but not huge) and baked at 410 degrees for 8 minutes. They were gooey and soft (but set) with slightly crispy edges. Perfect. Thank you for a terrific recipe. 

  8. Since my cookie looks too dark using 50 gr of cocoa powder, can I reduce the amount of cocoa powder and replace it with something else without changing the texture and the flavor of the cookies? Which flour is a better replacement for cocoa powder?

  9. I changed out the flours to be gluten free since we have celiac disease in my family. I used cassava flour for the cake flour and almond flour instead of all-purpose flour. They came out wonderfully! I used a heaping tablespoon to make smaller cookies and baked for 7 minutes. They came out delicious, soft and gooey and so chocolatey. I also used dark chocolate chips instead of semi-sweet, but that’s just my preference.

  10. So decedent and delicious! I make these for my son every time he goes back to school. He (and we) love them! Thanks so much for sharing!! 

  11. Amazing!!!! I used a heaping tablespoon, probably comparable to a tbs and a half and baked for about 8 minutes, and they were PERFECT!!! So good. Will definitely make in the future!

  12. I just made this, and halve the weight portion about 2 1/14. Baked it at 7 -8 minutes  and voila it’s the mini version of the big cookie. The first batch looks like semi ball. So the 2nd batch I flatten them a bit and looks like a regular cookie. Man it’s delicious and cholatey , very decadent. Thanks for the recipe.

  13. I’ve made this twice now and didn’t use cake flour and they are DELICIOUS. I can’t find cake flour made in a nut free facility.  I did chill my dough in the fridge for 15 minutes, took them out and made balls, and then froze the balls.  I then baked the cookies after they were slightly frozen and the rise and goofiness is fantastic.I’ve never used cake flour but perhaps I’m missing out. on amazing texture.  For now, my family is not complaining one bit about these though.  Thanks for a great recipe! I live in NYC and visit Levan weekly.  I’m so glad I don’t have to spend $4 on a cookie anymore!

  14. These are delicious. I substituted half of the all-purpose flour with whole-wheat flour which gave them more body and made them about half the size (trying to give myself less body 😉 Thank you for the recipe.

  15. Well I messed around with these and thought they’d end up a disaster but they are really tasty! I used all purpose flour and didn’t see the comments about ‘making’ cake flour until after the dough was chilling. Oops! Also I thought I’d be a genius and take out 1/4 tsp baking soda and put in 1tsp baking powder so that I could chill the dough longer (possibly overnight) and still have a leavening effect…but I for some reason thought it called for 2tsp of baking soda and not 3/4 so I ended up with almost double the baking soda. I think these whoopsies definitely made a spreadier and slightly crunchy cookie but miraculously didn’t ruin the flavor. No weird metallic soapyness that can occur with too much baking soda. Oh I also threw in 2tsp of espresso powder to amp up the chocolate flavor (maybe the acid is what saved me? balanced out the extra soda? idk). Ended up with 46 nice sized cookies. Next time I’ll use cake flour and the correct baking soda and try making these as they are supposed to be! Thanks for making a fun and tasty recipe. 🙂

  16. Has anyone baked then frozen them? How did they turn out? 

  17. The cookies are amazing! I didn’t make mega cookies. I portioned them out to 1.5 ounces before adding the extra chips. I made them as an experiment to see if people would like them. I have been asked to make them for the holidays for all of the gatherings that I will be attending. Thank you for the recipe.

  18. WARNING!!!! Do not try to make one large mega cookie! I thought it would be a good laugh at first – but then, I opened up the oven. A cloud of black smoke came pouring out, and a nasty smell filled my kitchen. The cookie had been burnt to a crisp!!! It was burnt so badly that even the parchment paper turned black!!!! I would recommend NOT making large mega cookies, and sticking to only medium or small mega cookies.

    • thanks for sharing! I’ve never tried making a mega cookie but I can see why this would happen because the cookie needs to be cooked at such a high temperature which is not ideal if you need to bake for a much longer time. Hope you were able to make regular sized cookies too

  19. I originally tried this same recipe when I saw it on modern honey (but with PB chips), and it was delicious. I wanted to compare it to other levian knock off chocolate cookies and made your recipe, not realizing it’s the same one. This batch came out with a sticky loose batter and very cakey, like a cupcake. Total flop 🙁 no idea what I did wrong since it’s pretty straight forward and they came out great the first time, but given that a few other people have had cakey cookies or too much spreading, it seems that there’s weird hidden room for error. I halved the recipe, though that shouldn’t be an issue. In any case I can attest to this being a hit when made right from my first batch! 

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