Levain Copycat Giant Dark Chocolate Chunk Cookies | smells-like-home.com

So to be honest, I have a perfectly perfect chocolate chip cookie recipe.  For, oh I don’t know, 6 years, it’s the only recipe “plain” chocolate chip recipe I’ve needed.  Sure, some peanutella stuffed cookies happened.  And so did espresso dark chocolate coconut.

Levain Copycat Giant Dark Chocolate Chunk Cookies | smells-like-home.com

But I decided recently that it was time to branch out and try a few of the other recipes that people have been raving about for so long.  I started with these giant dark chocolate chunk cookies.

Levain Copycat Giant Dark Chocolate Chunk Cookies | smells-like-home.com
Levain Copycat Giant Dark Chocolate Chunk Cookies | smells-like-home.com

This recipe is a copycat version from the famed NYC-based Levain bakery.  In my opinion, basically anything worthy of succeeding in NYC is worthy of going in my stomach.  New Yorkers are tough people to satisfy.  I know – I used to be one of them.  While I didn’t make it to Levain when I was in the city with my girls last spring, I feel like after these cookies, I really need to commit to going the next time I’m down there.

Levain Copycat Giant Dark Chocolate Chunk Cookies | smells-like-home.com

Because, ummm…they’re pretty darn fantastic.  It’s the combination of puddles of melted dark chocolate chunks, crisp exteriors, soft interiors, and a hint of richness from a higher brown:white sugar ratio that make these cookies so great.  Compared to my long-time favorite recipe, this one yields a little bit more of a cake-like cookie – just a touch – but this didn’t turn me off at all.  In fact, I “forgot” to freeze most of the dough before baking and ended up with a dozen Levain copycat giant dark chocolate chunk cookies.  Not that either one of us complained about this over the next few days.  I don’t think you will either.

Levain Copycat Giant Dark Chocolate Chunk Cookies | smells-like-home.com

Giant Dark Chocolate Chunk Cookies (Levain copycat)

Prep Time: 12 hours, 15 minutes

Cook Time: 22 minutes

Yield: 1 dozen very large cookies

Ingredients

  • 3 cups plus 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 ½ tsp kosher salt
  • 1 cup unsalted butter, cold and cut into cubes
  • ¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar
  • ½ cup granulated sugar
  • 2 eggs, cold, lightly beaten in a separate bowl
  • 1 tsp vanilla extract
  • 6oz bittersweet chocolate, roughly chopped (about 2 cups)

Instructions

  1. Line a baking sheet with parchment paper.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until it starts to break down and reform into a misshapen ball, about 1 minute. Add the sugars to the bowl and beat for 2 minutes. Mix in the eggs and vanilla at medium-low speed until incorporated - the batter will be lumpy. Scrape down the sides and bottom of the bowl. With the mixer on low, gradually stir in the flour mixture. When no streaks of flour remain, stir the chocolate chunk in on low speed.
  4. With a large cookie/ice cream scoop, divide the dough into 12 equal pieces and space them 2 inches apart on the prepared baking sheet. Don't shape the dough into round balls with your hands - you'll want them to look a little rustic. Refrigerate for at least 2 hours or up to 12 hours.
  5. Preheat the oven to 375 F with a rack in the center of the oven. Bake for 18-22 minutes, rotating the pan halfway through, just until the tops are golden brown and you can just about lift the edges up with a spatula without the cookie falling apart. Do not overbake - the cookies will continue to cook on the baking sheet while they cool. Transfer the baking sheet to a wire rack and allow the cookies to cool for 5 minutes before transferring them directly to the rack.

Source

adapted from Broma Bakery

http://www.smells-like-home.com/2015/02/levain-copycat-giant-dark-chocolate-chunk-cookies/

Levain Copycat Giant Dark Chocolate Chunk Cookies

  • Prep Time: 15min active + 2 to 12hrs to chill
  • Cook Time: 18-22min
  • Yield: 12 very large cookies

Ingredients

3 cups plus 2 tbsp all-purpose flour
1 tsp baking powder
¼ tsp baking soda
1 ½ tsp kosher salt
1 cup unsalted butter, cold and cut into cubes
¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar
½ cup granulated sugar
2 eggs, cold, lightly beaten in a separate bowl
1 tsp vanilla extract
6oz bittersweet chocolate, roughly chopped (about 2 cups)

Instructions

  • 01

    Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.

  • 02

    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until it starts to break down and reform into a misshapen ball, about 1 minute.  Add the sugars to the bowl and beat for 2 minutes.  Mix in the eggs and vanilla at medium-low speed until incorporated – the batter will be lumpy.  Scrape down the sides and bottom of the bowl.  With the mixer on low, gradually stir in the flour mixture.  When no streaks of flour remain, stir the chocolate chunk in on low speed.

  • 03

    With a large cookie/ice cream scoop, divide the dough into 12 equal pieces and space them 2 inches apart on the prepared baking sheet.  Don’t shape the dough into round balls with your hands – you’ll want them to look a little rustic.  Refrigerate for at least 2 hours or up to 12 hours.

  • 04

    Preheat the oven to 375 F with a rack in the center of the oven.  Bake for 18-22 minutes, rotating the pan halfway through, just until the tops are golden brown and you can just about lift the edges up with a spatula without the cookie falling apart.  Do not overbake – the cookies will continue to cook on the baking sheet while they cool.  Transfer the baking sheet to a wire rack and allow the cookies to cool for 5 minutes before transferring them directly to the rack.

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  • Kayle (The Cooking Actress)
    February 12, 2015 at 6:02 PM

    I LOVE and 100% miss Levain! These cookies could help make up for it!

  • Carol at Wild Goose Tea
    February 13, 2015 at 4:10 PM

    GAD!!!! The chocolate is just oozing out of these cookies. Be still my heart.
    Chunks really do make a difference.

  • March 11, 2015 at 5:33 PM

    these were so good fresh that i can’t wait to make them at home! and i love how gooey/ost they are in the middle and crispy on the outside.

    • March 16, 2015 at 9:24 AM

      I’m DYING to try them from a Levain shop and can’t wait to make it back into the city again – they’ll be on my list for sure!

  • […] adapted from smells-like-home.com […]

  • Jackie
    March 27, 2017 at 7:28 PM

    Great tasting cookie but disappointed that temp was too hot and bottoms burned after 10 minutes. Suggest lowering to 350 degrees and cook time reduced to 15 mins, turning at 8 mins. Will try again 😉

    • Tara
      April 3, 2017 at 10:01 PM

      Huh, that’s interesting. I’ve made this recipe several times without this issue. Have you checked your oven temperature with an oven thermometer?

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