Levain Bakery Black and White Cookies Recipe

Introduction

These Levain Bakery Black and White Cookies are a delightful twist on the classic cookie, combining rich cocoa and creamy white and milk chocolate chips. With a soft, slightly chewy texture and perfectly balanced flavors, they’re sure to satisfy any sweet tooth.

Ingredients

• 1 cup cold butter (or barely softened, cut into small cubes)
• 1 cup brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1/2 cup dark unsweetened cocoa
• 2 1/2 cups all-purpose flour (or 1 cup cake flour + 1 1/2 cups all-purpose flour)
• 1 teaspoon cornstarch
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (11-ounce) bag white chocolate chips
• 1 cup milk chocolate chips

Instructions

1. Step 1: Preheat your oven to 400 degrees F. In a large mixing bowl, cream together the cubed butter, brown sugar, and sugar for 3-4 minutes until light and fluffy, scraping down the sides halfway through.
2. Step 2: Add the eggs and vanilla if using, mixing for an additional minute until smooth and creamy.
3. Step 3: Fold in the cocoa powder, flour, cornstarch, baking soda, and salt, stirring just until combined. Then gently fold in the white and milk chocolate chips.
4. Step 4: Portion the dough into 6-ounce balls. Using a food scale helps ensure even-sized cookies. Place them on a light-colored baking sheet to avoid overly browned bottoms.
5. Step 5: Bake for 9-11 minutes. Once baked, allow cookies to set up on the sheet for at least 10 minutes before transferring to a wire rack to cool.

Tips & Variations

• Using a lighter colored baking sheet prevents the cookie bottoms from over-browning.
• For a richer flavor, try swapping half the butter for browned butter.
• If you prefer extra chewy cookies, slightly underbake by baking closer to 9 minutes.
• Vanilla extract can be added with the eggs for extra depth of flavor.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months and thaw at room temperature. Reheat briefly in a low oven for a freshly-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all cake flour instead of a mix of cake and all-purpose flour?

Yes, you can use all cake flour, but it may result in a softer, more delicate cookie. The recipe’s suggested mix balances tenderness with structure.

Do I have to weigh the cookie dough balls?

Weighing the dough balls ensures even-sized cookies that bake consistently. If you don’t have a scale, aim to scoop dough portions of similar size using a large cookie scoop.

Levain Bakery Black and White Cookies Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

This recipe delivers Levain Bakery-style Black and White Cookies, featuring rich chocolate dough studded with both white and milk chocolate chips. These cookies are characterized by their thick, soft texture and perfect balance of chocolate flavors, replicating the iconic bakery treat at home with simple ingredients and straightforward baking methods.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 large cookies (6-ounce each) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup Cold Butter (or barely softened, cut into small cubes)
• 1 cup Brown Sugar
• 1/2 cup Sugar
• 2 large Eggs
• 1/2 cup Dark Unsweetened Cocoa Powder
• 2 1/2 cups All-Purpose Flour (or 1 cup cake flour + 1 1/2 cups all-purpose flour)
• 1 teaspoon Cornstarch
• 3/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 cup White Chocolate Chips (from 11-ounce bag)
• 1 cup Milk Chocolate Chips

Instructions

1. Preheat and Cream Butter and Sugars: Preheat your oven to 400°F (204°C). In a large mixing bowl, combine the cold (or slightly softened) cubed butter with brown sugar and granulated sugar. Cream these together for 3-4 minutes until the mixture is light and fluffy, scraping down the sides of the bowl halfway through to ensure even mixing.
2. Add Eggs and Mix: Beat in the eggs along with vanilla extract if you choose to use it. Continue mixing for an additional minute until the batter is smooth and creamy.
3. Incorporate Dry Ingredients and Chips: Gently fold in the unsweetened cocoa powder, all-purpose flour, cornstarch, baking soda, and salt. Stir just until all ingredients are combined. Finally, fold in both the white and milk chocolate chips, distributing them evenly through the dough.
4. Shape the Cookies: Using a kitchen scale, portion the dough into 6-ounce balls for even-sized cookies. Place them on a light-colored baking sheet, which helps prevent the cookie bottoms from over-browning during baking.
5. Bake and Cool: Bake the cookies in the preheated oven for 9-11 minutes. Once baked, remove the cookies and allow them to set up on the baking sheet for at least 10 minutes before handling to ensure they firm up properly.

Notes

• Using a food scale for portioning ensures even baking and consistent cookie size.
• Opt for a light-colored baking sheet to avoid over-browning the cookie bottoms.
• If you prefer, add 1 teaspoon vanilla extract during the egg mixing step for extra flavor.
• Allowing the cookies to cool on the baking sheet helps maintain their thick, soft texture.
• You can substitute the white and milk chocolate chips with your preferred chocolate chips or chunks according to taste.

Keywords: Levain Bakery cookie, black and white cookie, chocolate cookie, white chocolate chips, milk chocolate chips, soft cookies, bakery-style cookies, homemade cookies