Levain Bakery double chocolate chocolate chip Recipe, Easy American Dessert in 45 Minutes
Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4 | Difficulty: Medium
Why you will love this: You get that famous 6-ounce cookie experience without waiting in line. The cold butter method means zero spread. No mixer required.
I still remember the first time I bit into a Levain cookie. My husband brought one home from New York and I nearly cried. The outside was crunchy and slightly burnt on the edges. The inside was barely baked, almost like warm brownie batter. That memory haunted me for years. I wanted that levain bakery double chocolate chocolate chip recipe at home. After many failed attempts with flat, greasy cookies, I finally cracked the code. The secret is cold ingredients and patience. For something completely different but equally comforting, try my Moroccan chicken tagine when you want a savory slow-burn.
Key Facts About Levain Bakery Double Chocolate Chocolate Chip
- Each cookie weighs 6 ounces. That is three times heavier than a standard cookie.
- Baking time is only 12 to 15 minutes. The cookies finish cooking from carryover heat.
- Dough must rest for 30 minutes minimum. This prevents spreading.
- Cake flour makes up half the flour blend. It keeps the cookies tender.
- Cold butter is cut into chunks. Never room temperature butter.
What You Need for Levain Bakery Double Chocolate Chocolate Chip Recipe
- 1 cup cold unsalted butter. Cut into 1-inch cubes.
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs. Cold from the fridge.
- 1 teaspoon vanilla extract
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder. This matters.
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips. I use Guittard Extra Dark Chocolate Chips for that deep flavor.
- 1 1/2 cups chopped dark chocolate bar. Rough chunks, not chips.
How to Make Levain Bakery Double Chocolate Chocolate Chip
Let me walk you through this. The method is weird for cookies. You ignore every rule you have learned. Cold butter. Barely mixing. Giant dough balls. Trust me on this.
Process image:
Step 1: Mix the Dry Ingredients
Whisk both flours, cocoa powder, cornstarch, baking soda, and salt in a medium bowl. Set aside. Tip: Sifting the cocoa powder removes lumps.
Step 2: Cream Cold Butter and Sugars
In a large bowl, beat cold butter with granulated and brown sugar. Use a hand mixer on medium. Beat for exactly 2 minutes. The mixture will look chunky. Do not overbeat. Add eggs and vanilla. Mix until just combined. Expect lumps.
Step 3: Add Dry Ingredients
Pour the flour mixture into the butter mixture. Mix with a spatula until about 70 percent combined. You should still see streaks of flour. Fold in both types of chocolate. The dough should look rough and barely held together.
Step 4: Shape and Chill
Scoop the dough into 6-ounce portions. Use a large ice cream scoop. Shape each portion into a tall dome. Do not flatten. Place on a parchment-lined tray. Refrigerate for at least 30 minutes. Overnight is better. While you wait, check out my fluffy Japanese souffle pancakes for another indulgent treat.
Step 5: Bake
Preheat oven to 410 degrees F. Place cold dough domes on a parchment-lined baking sheet. Space 3 inches apart. Bake for 12 to 15 minutes. The edges should look set. The center should look underdone and puffy. Cool on the pan for 10 minutes. Transfer to a wire rack. The cookies flatten slightly but stay thick.
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Tips for Perfect Levain Bakery Double Chocolate Chocolate Chip
Keep everything cold.
The entire trick of this homemade levain bakery double chocolate chocolate chip recipe relies on temperature. Warm butter spreads. Cold butter stays in chunks. Those visible butter pieces create steam pockets. That is how you get the craggy top. If your dough feels soft at any point, refrigerate it for 15 minutes.
Use high-quality chocolate.
Do not use cheap chocolate chips. They contain stabilizers that prevent melting. Use chopped chocolate bars for the best pools of chocolate. Combine semisweet chips for structure with dark chocolate chunks for flavor. This gives you the best levain bakery double chocolate chocolate chip recipe from scratch.
Oven temperature is critical.
410 degrees F sounds high for cookies. That is the point. High heat sets the outside before the center cooks. The result is a crisp shell and a soft inside. If your cookies spread flat, your oven is not hot enough. Invest in an oven thermometer. For a brighter morning option, try my blueberry lemon ricotta pancakes.
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Frequently Asked Questions
Can I make this cookie dairy-free?
Yes. Use cold vegan butter blocks and dairy-free chocolate chips. Cake flour is dairy-free.
Why did my cookies spread into flat discs?
Your butter was too soft. The dough was not chilled enough. The oven was too low. Chill dough for a full hour next time.
How do I store these cookies?
Keep in an airtight container at room temperature for 3 days. Reheat in a 300 degree F oven for 5 minutes to restore the crispy edge.
I hope this recipe brings you as much joy as it brought me. Those first few attempts were rough but worth every buttery bite. Leave a comment and tell me how yours turned out.
Levain Bakery double chocolate chocolate chip
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the cold butter cubes with granulated and brown sugars until just combined but still chunky (about 2 minutes). Do not over-cream; you want small butter bits for texture.
- Add the cold eggs one at a time, mixing on low after each addition. Stir in the vanilla extract until just incorporated.
- In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing on low until just combined. Do not overmix.
- Gently fold in the semi-sweet chocolate chips and chopped dark chocolate until evenly distributed.
- Divide the dough into 8 equal portions (about 1/2 cup each). Roll each into a ball, but do not flatten. Place 4 balls on each baking sheet, spaced well apart.
- Bake for 12-15 minutes, until edges are set and tops are cracked but centers are still soft. Do not overbake.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. Serve warm, stacked on a plate.
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If you made this Levain Bakery double chocolate chocolate chip, please leave a comment below and let me know how it turned out.
