Attempting Levain Bakery's Double Chocolate Chip Cookie
Many of my extremely kind and supportive followers found me via one of my two “famous” and well-performing copycat recipes: Magnolia Bakery’s banana pudding or Levain Bakery’s chocolate chip walnut cookies. Since those were published, I’ve had several requests to come up with a recipe that attempts Levain Bakery’s double chocolate chip cookie. Here it is!
I have some images of Levain’s double chocolate chip cookie from previous trips to NYC. I’ve posted them below to compare mine to Levain’s.
Ingredients
1/2 cup (113g) unsalted butter, cold
200g (1 cup, packed) brown sugar
50g (1/4 cup) granulated sugar
2 large eggs
50g (1/2 cup) Hearthy Foods cocoa powder (natural, unprocessed cocoa)
300g (~2 1/4 cup) sifted all-purpose flour
1 1/2 tsp baking powder (if using dutch processed cocoa, increase the baking powder to 2 tsp)
1 tsp baking soda
1 tsp salt
300g (1 3/4 cup) semi-sweet chocolate chips OR peanut butter chips
Recipe
Using a hand or stand mixer, beat the butter in a large bowl until creamy and whipped.
Add the sugars and mix until creamy and fully incorporated.
Add one egg and continue beating until just incorporated. Then add the second egg and repeat.
Sift the cocoa powder directly into the large bowl, and mix slowly (to prevent chocolate smoke flying up your nose).
Add the sifted flour, baking powder, baking soda, and salt. Stir until completely mixed through.
Carefully fold the chocolate (or peanut butter) chips into the cookie dough. The dough will be quite stiff and tough to mix, so be careful!
Cover a cookie sheet pan with parchment paper. Form six messy balls weighing about 6 ounces each, and place them in the cookie sheet pan.
Pop the pan in the fridge for 30 minutes to 1 hour.
Preheat the oven to 400°F. Then bake the cookies for 10 minutes. You can start checking at the 9 minute mark to account for any variances in ovens or pans. I use an aluminum sheet pan covered with parchment paper.
Let the cookies cool in the hot pan for at least 15 minutes before serving.
