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Levain Copycat Cookies

These cookies are a delightful replica of Levain Bakery’s legendary creations, warm, gooey, and perfect for any cookie lover.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour Spoon into the cup to prevent overpacking
  • 1/2 cup Cake flour
  • 1 cup Brown sugar Packed brown sugar enhances flavor
  • 1/2 cup White sugar
  • 1 pinch Salt A pinch helps balance sweetness
Wet Ingredients
  • 1 cup Butter Use a lower percentage of butter (7-8% of total weight)
  • 2 large Eggs Add last but don’t overmix
Chocolate
  • 1 cup Bittersweet chocolate Use high-quality chocolate for richness

Method
 

Preparation
  1. Preheat the oven to 375°F (350°F for firmer cookies).
  2. In a large mixing bowl, combine bittersweet chocolate, brown sugar, white sugar, and a pinch of salt.
  3. Gradually fold in the all-purpose flour and cake flour until you have a creamy, lump-free batter.
  4. Weigh out generous dough balls of 5 to 6 ounces each.
  5. Mix in the eggs gently to create a chunky texture.
Baking
  1. Place the cookie dough balls in the preheated oven.
  2. Bake for 15 minutes at 375°F or 22 minutes at 350°F, until spottily browned.
  3. Allow cookies to cool to let the gooey center set.

Notes

For even thicker cookies, chill the dough before baking. Store in an airtight container for up to a week or freeze wrapped tightly for up to three months.