Levain Bakery Copycat Cookies
The ultimate cookie craving will be satisfied with these Levain Bakery Copycat Cookies. Chewy and loaded with chocolate, they're perfect for sharing or keeping all to yourself. Make these delightful cookies tonight!
Equipment
- Electric Mixer
- Baking Sheets
- Parchment Paper
Ingredients
- 2 sticks Unsalted butter Cold and cubed
- 1 1/4 cup Granulated sugar
- 2 Eggs
- 1/2 cup Dark cocoa powder Good quality
- 2 1/4 cups All-purpose flour Spoon and Sweep method
- 1/4 tsp Kosher salt
- 1 tsp Baking powder
- 2 1/2 cups Semi-sweet chocolate chips I used Scharffen Berger Chunks
Instructions
- Preheat your oven to 350 degrees. This is an important step to ensure even baking. I like to prepare my baking sheets with parchment paper to prevent sticking.
- In a bowl of an electric mixer fitted with a paddle attachment, cream together the unsalted butter and granulated sugar until it’s well blended and fluffy. You want to beat it until it’s light in color, which usually takes about 3 to 5 minutes. This process incorporates air into the mixture, making your cookies nice and light.
- Add the eggs one at a time, beating well after each addition. This helps achieve a smooth batter. Once the eggs are incorporated, add in the dark cocoa powder and mix until everything is well combined. The batter should be rich and chocolatey at this point.
- Next, mix in the all-purpose flour, Kosher salt, and baking powder until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Gently fold in the semi-sweet chocolate chips with a spatula or wooden spoon. This step adds bursts of chocolate in every bite. The dough will start to feel thick and luxurious.
- Transfer the dough to a clean work surface. Use your hands to gently mix the dough to ensure an even distribution of all ingredients. This step is essential for achieving that gooey center.
- Using a large scoop, portion out the dough onto your prepared baking sheets, spacing them at least 2 inches apart. Flatten them slightly with your palm for even baking.
- Bake in the preheated oven for about 16 to 20 minutes. I’ve found that 16 minutes gives you that perfect gooey middle, while 18 minutes is great if you prefer a more set cookie. Keep an eye on them as they bake, and trust your instincts!
- Once out of the oven, let the cookies cool on a rack for a few minutes before transferring them to an airtight container. This will keep them fresh and delicious. Enjoy your homemade Levain Bakery Copycat Cookies!
Notes
- Tip 1: Keep your cookies in an airtight container to maintain freshness for several days.
- Tip 2: You can freeze the cookie dough before baking. Scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer to a zip-top bag, and bake directly from frozen, adding a couple of extra minutes to the bake time.
- Tip 3: Great with a glass of cold milk or a scoop of vanilla ice cream for a delectable dessert experience.
- Tip 4: Feel free to experiment with add-ins like chopped nuts or different chocolate varieties for a unique twist.
- Tip 5: Perfect for gatherings, parties, or a cozy night in with your favorite book or movie.