My friend Melissa Stadler from Modern Honey gets all the credit for these beauties. After falling in love with the famous Levain Bakery cookies in NYC, she decided to get to work making her own version. I mean, if you can’t go to NYC when you have a hankering for a good cookie, you may need something to get you through, right? Ha! Melissa’s recipe for the regular chocolate chip Levain cookies has been a favorite around here for a long time. But since I found her Levain copycat chocolate cookies I’m in trouble. I can’t stop making them!
Baking Cookies is My Love Language
I think my problem is that baking cookies is my love language. So I’m always happy to find a new recipe I love. I feel compelled to bake them for anyone in my vicinity who may need a pick-me-up.
And especially when the family is together.
Even when we’re in Newport and we don’t have a regular mixer…which makes all that butter-and-sugar-whipping a little extra tedious. But hey, worth it to sit around playing games with the family with these puppies fresh out of the oven, complete with a little scoop of ice cream.
Voila! Everyone knows I adore them:)
We have made a few additions to the deliciousness of these Levain copycat chocolate cookies over this last year, and I want to have those additions and the recipe here for easy access.
Last weekend when we were together with extra s’more ingredients, we gave them a try adding marshmallows:
Whoa, that did not disappoint.
Grace even tried adding a whole graham cracker in one that was pretty delicious!
At Christmastime these were on repeat with crushed candy canes on top:
They look like this in the oven, and we experimented with pressing in some red, green and white mint m&m’s after they were cooked too.
Makes for a good little give-away treat…you know, to show your love!
At Easter I added chocolate Cadbury Eggs, which was so good I never even got a photo before they were gobbled up. I did, however, get a photo of the Cadbury Eggs in Lucy’s favorite cookie recipe, and also tried them in our favorite Ranger Cookies. They didn’t disappoint, which is not surprising.
Oh the sky’s the limit with these cookies and their deliciousness.
How to Make Levain Copycat Chocolate Cookies
Here’s the recipe with our additions.
Levain Copycat Chocolate Cookies (with additional topping ideas)
- 1 cup cold butter cut into small cubes
- 1 cup brown sugar
- 1/2 cup granulated suger
- 2 eggs
- 1/2 cup unsweetened baking cocoa
- 2 1/2 cups all-purpose flour
- 1 tsp. cornstarch
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 1/3 cup semisweet chocolate chips
- Preheat oven to 410 degrees.
- Cream the sugars and butters together on high speed for four minutes (it will turn light and fluffy). Then add the eggs one by one, mixing well.
- Mix in the baking cocoa.
- Mix in the other dry ingredients. (Melissa recommends using one cup of cake flour and 1 and a 1/2 cups of all-purpose flour, but I never have cake flour on hand and it works just fine with just the regular.) Don't over mix this part.
- Mix in the chocolate chips (I'll often stir these in by hand).
- Separate dough into 8-12 pieces (this recipe makes huge cookies). Of course, you can make them smaller if you'd like. The ones pictured on this recipe are smaller, I probably made 16.
- Put the dough loosely on the cookie sheet (not a packed-tight ball).
- Add whatever "extra toppings" you might want if desired: dip in crushed candy canes at Christmas (see photo below), mix in milk chocolate chips or peanut butter chips. You can also press in favorite m&m's or chocolate Cadbury Eggs after they are baked. You can add marshmallows to make a "s'mores" cookie. But rest-assured these are delicious just as-is without the "extras" if that's what you want!
- Bake at 410 degrees for 8-12 minutes depending on the size. Be sure not to over bake.