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Levain Copycat Cookies

Indulge in the thick, gooey goodness of these Levain-style cookies that capture the essence of the iconic bakery. Perfectly chewy with a rich chocolate flavor!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour Use a bit less if substituting with cake flour.
  • 1/2 cup Cake flour
  • 1 cup Brown sugar Packed firmly.
  • 1/2 cup White sugar
  • 1/2 teaspoon Salt
  • 6 oz Bittersweet chocolate Chopped or in chips.
Wet Ingredients
  • 1 cup Butter Use softened butter.
  • 2 large Eggs

Method
 

Preparation
  1. Preheat the oven to 375°F (or 350°F for a firmer cookie).
  2. In a bowl, mix bittersweet chocolate, brown sugar, white sugar, and salt.
  3. Gradually incorporate all-purpose flour and cake flour.
  4. Mix in a lower percentage of butter, approximately 7-8% of total ingredients.
  5. Weigh out generous dough balls of 5 to 6 ounces each.
  6. Mix in the eggs last until barely combined, ensuring dough sticks together.
Baking
  1. Bake for 15 minutes at 375°F or 22 minutes at 350°F until spottily browned.
  2. Let cookies cool, allowing the gooey center to set.
Serving
  1. Serve slightly warm with a glass of cold milk or a scoop of vanilla ice cream.

Notes

For thicker cookies, chill dough before baking. For a richer flavor, let the dough rest in the fridge overnight. Consider varying chocolate types for deeper flavor.