Levain Bakery Black and White Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
