Recently I was watching The Best Thing I Ever Ate: Chocolate on the Food Network (one of the few remaining good shows on that network – jus’ saying). And what do you know, there was the Levain Bakery showcasing one of their most amazing and I’m sure incredibly delicious cookies. I don’t know because I’ve never actually had one before. I just keep seeing them on TV and each time I have to refrain from buying a plane ticket to New York for that very same day. This time they were showcasing their Chocolate Chocolate Chip cookie. Dear God, I think I may have died and gone to heaven! And, at this rate I am going to have to change the name of this blog to “Let’s Talk Chocolate”. I think that is one of those good problems.
If you know anything about the Levain Bakery, then you probably know they do not share their recipes. Guess their moms never told them sharing is caring. Or maybe they did, except when it involved a cookie that likely makes them plenty of money, in which case, go moms! Thankfully we have many other talented bakers out there who are willing to share what they believe to be a very close copy cat recipe. I headed back to the blogger who first introduced me to her copy cat recipe, Lisa Michele. Turns out on the very same page as her Best Chocolate Chip Cookie Ever recipe she also has a Chocolate Peanut Butter cookie, which can easily be adjusted to make a Chocolate Chocolate Chip cookie.
And as luck would have it, I had just ordered two new cocoa powders from King Arthur Flour, their Double Dutch Cocoa Powder and their Black Cocoa. I was very anxious to give these cocoa powders a try in the cookie. (If you don’t have these, I’m sure the cookies will still be amazing, but do try to stay away from not-so-great cocoa powder like Hershey’s and store brands. Those poor quality cocoas will have a detrimental effect on your cookie.)
These are cookies, which means they are very easy to make. I used Lisa Michele’s recipe almost exactly, using the max amount of cocoa she suggests but also adding 1 TB of coffee. In order make them incredibly gooey, you will need to underbake them. However, if you aren’t a big fan of underbaked cookies, they will still taste delightful baked longer.
Fair warning, these are probably some of the most intense chocolate flavored cookies I’ve ever had. They could easily be a brownie. And they do require a scoop of ice cream or a big glass of milk. My dear hubby went crazy for these. I’m sure you will too!
Levain Bakery Copycat Chocolate Chocolate Chip Cookies
Modified very slightly from Lisa Michele
- 2 sticks cold butter, cubed (cold is very important!)
- 1 1/4 cup granulated sugar
- 2 eggs
- 1 TB coffee, cooled
- 1/2 cup dutch process cocoa** SIFTED
- 2 1/4 to 2 1/2 cup AP Flour, spoon and sweep method
- 1/2 tsp kosher salt
- 3/4 to 1 tsp baking powder
- 2 cups good quality chocolate (I use guittard)
**I used 1/4 cup + 2TB KAF Double Dutch and 2 TB black cocoa. The black cocoa is not meant to be used all by itself, so you don’t want to use too much. Don’t forget to sift your cocoa powder!
1. Preheat oven to 375F. Line sheet trays with silpat or parchment.
2. Scale all your ingredients. Put the butter back in the refrigerator until you are ready to use it.
3. Cream the butter and the sugar, along with the coffee in a stand mixer fitted with the paddle attachment.
4. Add the eggs, one at a time, mixing until fully incorporated. Then add the cocoa powder (turn the mixer to low or off before doing this to avoid a mess!).
5. Mix the remaining dry ingredients together. Add to wet mixture and mix just until combined. Add chocolate chips and mix briefly.
6. Using a scoop, scoop the dough onto a parchment. The size is up to you, but you will get a gooey cookie with a crisp crust if they are bigger.
7. Bake at 375 for 12 to 18 minutes depending on the size. Since they are chocolate, determining if they are done can be a bit challenging and may require a little experimentation. This experimentation will no doubt involve tasting the cookie. Baking can be such a rough job.
Hopefully someday I will be able to try the real thing. I know they ship, but it isn’t the same as getting it from the bakery. Until then, I will enjoy these fresh out of my oven!
Tip: I think I first read this on Lisa Michele’s blog, but I can’t recall for sure. If you are like me, you might just devour all of these cookies within 24 hours. Not a great idea! So to freeze them, scale them out on a sheet pan and freeze. Once frozen, place the dough in a plastic baggie. Then whenever you are ready for a cookie (which is always, right?) just place the frozen dough ball on a sheet pan a bake. No need to defrost!