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Levain Bakery Chocolate Cookie Recipe Copycat

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If big, rich, delicious chocolate cookies are your thing, you will love this Levain Bakery Chocolate Cookie Recipe Copycat!

Last week my daughter and I were watching The Best Thing I Ever Ate and I was mesmerized by the giant Levain Bakery Chocolate Cookies in New York City that Rocco DiSpirito was going on and on about. These cookies epitomized the perfect chocolate cookie. I have not been able to get them off my mind (trust me, I’ve tried). Being on the other side of the country from Levain Bakery, I decided I needed to replicate these cookies with some form of a copycat. I am so glad I did. This Levain Bakery Chocolate Cookie Recipe Copycat is amazing!

They were everything I hoped for – dark, fudgey, thick and rich. I could have probably baked mine a minute or two less (I like my cookies somewhere between raw dough and actual salmonella free fully cooked cookies, but I truly would be content just eating dough).

Levain Bakery Cookie Recipe Copycat

Here is the amazingly yummy Levain Bakery Chocolate Cookie Recipe Copycat

LEVAIN BAKERY
CHOCOLATE COOKIE RECIPE

 

Levain Bakery Chocolate Cookie Recipe Copycat

Levain Bakery Chocolate Cookie Recipe Copycat

5 from 1 vote
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Servings: 12 jumbo cookies

Ingredients

  • 1 cup cold, unsalted butter, cut into small cubes freezing butter slightly makes it easier to cut into cubes
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • ½ cup dark cocoa powder
  • 2 ¼ cups all-purpose flour
  • ¼ tsp coarse salt
  • 1 tsp baking powder
  • 2 ½ cups semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended.
  • Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula.
  • Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined. This dough is VERY thick. I kneaded mine in the bowl, and that worked out just fine.
  • Divide the dough into 4 ounce portions (or divide into 12 equal pieces). Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart.
  • Bake 16-20 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

These cookies are LARGE! They are closer to the size of a hamburger patty than your typical cookie!
Tried this recipe?Mention @lovefromtheoven or tag #lovefromtheoven!

 

They looked pretty good, but I had to make sure…

Yeah, I think those will do just fine. Maybe with a nice glass of milk…

LEVAIN BAKERY CHOCOLATE COOKIE RECIPE

Double dark chocolate chocolate chip cookies. SO good.

Oh, and a bit of great baking advice. ALWAYS double check that the oven is empty before pre-heating. I only did this to give everyone an example of what can happen (yeah, right,  something like that…)

Now to come up with some cute packaging ideas for these cookies. They are so good that a few of them need to leave the house ASAP. The temptation will be WAY too great otherwise.

MORE JUMBO COOKIE RECIPES

Need more jumbo cookies in your cookie jar? I’ve got a few more recipes that you’ll love! You can start with my other recipe for Levain Bakery cookies. Oh these are dreamy!

Recipe For Levain Bakery Cookies

Then grab some XL Bakery Style Peanut Butter Cookies over at Crazy For Crust.

Bakery Style Peanut Butter Cookies

Next head over to Mom On Timeout and get her recipe for Reese’s Stuffed Giant Chewy Chocolate Chip Cookies.

Reese's Stuffed Giant Chewy Chocolate Chip Cookies

Finally, finish up with some Texas Cowboy Cookies from The Food Charlton.

Texas Cowboy Cookies

Chocolate Chocolate Chip Bakery Style Cookies

About author Christi Johnstone of Love From The Oven

Christi is the baker, cook, blogger, food photographer, recipe developer and sprinkle lover behind Love From The Oven. As a busy mom, it's important to Christi that her recipes are family-friendly and picky eater approved. In addition to running Love From The Oven, Christi is the author of The My Little Pony Baking Book and Smart Cookie, and the co-author of Peeps-A-Licious.
Interested in working with Christi? please contact her by email.
This post may contain affiliate links, please see our disclosure policy.

Home » Baking & Sweets » Cookies » Levain Bakery Chocolate Cookie Recipe Copycat

#LoveFromTheOven Cookies
February 15, 2011 by LOVE FROM THE OVEN

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  1. Sara says

    February 5, 2018 at 7:28 pm

    I don’t know what I did wrong ? I followed the directions pretty close but my batter came out very sticky and even making these cookies large I have way more than 12 cookies! Can I freeze this dough?

    Cookies are in the oven, hoping they taste great!!!

    Reply
    • Christi says

      February 7, 2018 at 4:27 pm

      If they are sticky they might have needed a bit more flour, though this is an odd dough compared to most so it is a bit sticky. You can make 12, 24 or 36 with this, it will all depend on how big your scoops of cookie dough are (just adjust baking times, little cookies = less time). You could freeze the dough, I haven’t with this one so I can’t give you an adjusted bake time, but freezing it won’t cause any problems. Hope you enjoy them!

      Reply
  2. Michelle says

    January 12, 2020 at 11:11 pm

    5 stars
    Best cookies I ever made. Thank you for the recipe. I shared them with my family and coworkers.

    Reply
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