These Copycat Levain Bakery Chocolate Chocolate Chip Cookies are swoon worthy! Inspired by the famous bakery, I'm here with these deliciously soft and indulgent double chocolate chip cookies.
Okay, so technically the cookies you see here do not have chocolate chips in them, because I didn't have any when I was baking these cookies. So I used just milk chocolate chunks. The actual recipe calls for BOTH chocolate chips and chocolate chunks.
These beauties are soft and delicious; they are full of melty chocolate pockets (the best thing ever!) and they are just the perfect treat for all chocolate lovers. And this is not just me saying that to convince you to make them. I shared these cookies with a few friends of mine, and I swear they were the talk of the day!
Some Helpful Tips
Now before I go on to give you the recipe for these cookies here are a few points you must follow to achieve the best results:
1.) So I haven't actually tried the original Levain Bakery cookies, but I've seen plenty of them online, and being a chocolate lover, I was pretty much dying to try them out. The recipe that these cookies are inspired from can be found here. While the original recipe calls for dark chocolate, I decided to go for milk chocolate because I have a little one at home, and I was afraid that she may not like dark chocolate.
2.) Follow the recipe instructions carefully, and do not forget to use softened butter when creaming the butter and sugars together! Also, do not overmix the batter. Also, do not over bake the cookies.
3.) This recipe calls for both all purpose flour AND cake flour. The cake flour is a MUST and cannot be replaced. However if you're like me, you probably never have cake flour at home. But worry not! Cake flour can be easily made at home! See the recipe card for notes on how to make cake flour. All you need is all purpose flour and cornstarch! Okay on a side note, I use too many exclamation marks.
4.) The original cookies are apparently huge and this entire batch of cookie dough would yield 8 cookies. But I wanted to make smaller ones, so I used a 2 tablespoon scoop to scoop out the cookies and that yielded about 3 dozen. SO YUM!!! 😀
Copycat Levain Bakery Milk Chocolate Chocolate Chunk Cookies
- 1 cup unsalted butter ( softened & cut up into cubes)
- 1/2 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 large eggs
- 1/2 cup unsweetened cocoa powder (I used Hershey's)
- 1 cup cake flour (to make cake flour at home: measure 1 cup of all purpose flour. Then remove 2 tablespoons of all purpose flour from the measured flour. Then add 2 tablespoons of cornstarch to the all purpose flour. Now sift this flour & cornstarch flour mixture until well combined.)
- 1 1/2 cups all purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cups chocolate chunks (I used milk chocolate)
- 1/2 cup chocolate chips
- Preheat your oven to 410 F / 210 C. Line two baking sheets with silicone baking mats or parchment paper.
- Using a handheld mixture or a stand mixer, cream together the butter, brown sugar and white sugar on high speed until pale and fluffy. This will take about 3-4 minutes. Add one egg at a time, mixing well after each addition.
- Add in the cocoa, cake flour, all purpose flour, cornstarch, baking soda and salt and mix on low speed until the dough is just combined. Do not overmix. Stir in the chocolate chunks by hand.
- Place the cookie dough in the fridge to chill for 15-20 minutes.
- Measure out the cookie dough by using a 2 tablespoon scoop and place on the prepared baking sheets.
- Bake the cookies for about 7-8 minutes until the cookies are just set and the surface appears to be dry. Allow the cookies to cool on the baking sheet for 15-20 minutes so that they can set. Then remove and enjoy!