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Levain Bakery Chocolate Cookie Recipe Copycat

Levain Bakery Chocolate Cookie Recipe Copycat

Servings 12 jumbo cookies


  • 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


  • 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.


These cookies are LARGE! They are closer to the size of a hamburger patty than your typical cookie!
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