Big Fat Double Dark Chocolate Cookies {Almost Levain Bakery Knockoff}
These big fat double dark chocolate cookies are a decadent, homemade, slightly-fudgier version of the famed Levain double chocolate cookies.
The answer to every last chocolate craving, these enormously delicious double chocolate cookies are incredible. A bit intense? Yes. But totally worth it? Also, yes.
If you’ve seen Levain bakery cookies in person (or just around the internet), you’ll quickly notice that their fame comes largely because of size. The cookies are notoriously huge, often slightly underbaked, and loaded with chocolate chips.
My version of these big fat double dark chocolate cookies produces a cookie that is less cakey and slightly fudgier than other knockoff Levain bakery recipes.
They are easily one of my favorite cookies ever. Major brownie-vibes-in-a-cookie happening here.
Double Dark Chocolate Cookie Dough
The cookie dough starts with:
- cold butter
- brown sugar
- granulated sugar
The cold butter is essential to produce the right texture for these cookies: lightly crisp on the outside but soft and gooey on the inside.
Also, bonus, no need to plan ahead or mess with softening butter. Hallelujah.
Because the butter is cold, it will have a tendency to flip and fly around a bit as it first starts mixing, so be sure to cut the butter into pieces before adding it to the mixer and start the mixer on low speed.
Hang in there and trust the process, because with time (4-6 minutes), the butter and sugars will turn into a thick, creamy, well-combined mixture.
What Kind of Chocolate Chips to Use
I’d like to state here (mostly for my posterity, because leading by example matters) that the only appropriate chocolate chips to use in this recipe are semisweet or bittersweet chocolate chips.
They are double DARK chocolate chip cookies, after all.
However, also for my posterity (because kindness and inclusivity matters, too), if you choose to use milk chocolate chips, that is a very personal decision and I will *try* and not judge you for it.
For a PB version: try subbing in half (or all) of the chocolate chips for peanut butter chips. Yum!
My favorite chips to use are Ghirardelli bittersweet chocolate chips.
Mix the dough just until no dry streaks remain.
It will be thicker than a traditional chocolate chip cookie dough.
You can scoop and bake the cookies right away. No need to refrigerate the dough!
How to Weigh Out Cookie Dough
To accommodate the fact that these cookies are meant to be huge, the dough is divided into 4 to 4.25 ounce portions.
You can go even bigger than that, if you’d like. Traditional Levain cookies use a whopping 6 ounces of dough for each cookie.
Leave the dough craggy or pat into a somewhat lumpy dough ball. They don’t need to be pristinely rolled into perfect balls.
How to Fix Cookies that Flatten Too Much
Bake the cookies for 9-10 minutes until the outside is shiny and set and the inside is still somewhat soft.
These big fat double dark chocolate cookies should bake up…very big and fat.
A lot of different factors can impact how a cookie will turn out exactly, such as: exact oven temperature (most ovens vary), how we each measure ingredients, how long the dough was mixed, brand and variety of brown sugar and butter, and more.
So don’t panic if your cookies come out of the oven a little flatter or a little puffier than what you were hoping. Here are some tips to help!
For a thicker/puffier cookie, try:
- adding another 1/4 cup flour to the dough (it helps to bake one single “tester” cookie first to see how it will bake so you can still alter the dough a bit)
- increasing the oven temperature by 10-15 degrees F
- chilling the dough (if doing this, I recommend scooping the dough into balls before chilling)
If your cookies are TOO puffy, try reducing the oven temperature by 25 degrees and/or next time measuring the dry ingredients with a lighter hand so there is less flour in the dough.
A Favorite Cookie
Even if I did start out with the intention for these cookies to be Levain knockoffs, I’m certain they won’t pass any official test. They’re a bit smaller and a lot fudgier (and less cakey) than most other variations.
And that’s ok by me, because they are incredible. Like, one of my favorite cookies in the history of ever.
And also, rumor has it (ahem) that if you refrigerate the gooey, slightly under baked cookies overnight, the chilled cookies are actually, almost, probably, most definitely the most delicious thing you’ll eat all year. (They freeze well, too – YES SO MUCH DANGEROUS INFO RIGHT HERE IN THIS PARAGRAPH.)
Hundreds of you have made and loved this recipe over the years, too!
Ellen: OMG! Love the deep chocolate gooey richness. I can’t believe how well they turned out. Nine minutes and they looked just like your pictures!! Pretty darn excited about this recipe. Thanks so much! ⭐️⭐️⭐️⭐️⭐️
Hannah: I’m sort of famous for my cookies, and I have created a family of cookie snobs. That sounds ridiculous, but it’s true. My toddlers have been known to take a bite of a sub-par cookie and refuse the rest (kind of makes my mom heart happy). But these cookies. OH these cookies! People are talking about them a week later, so it’s safe to say they’re absolutely fantastic. Like a gooey brownie in cookie form? ⭐️⭐️⭐️⭐️⭐️
A few big, fat double dark chocolate cookie notes:
- Smaller Cookies: the cookies can definitely be made smaller. If you do so, adjust the time as needed (and understand the gooey level may be minimized a bit)
- Cake Flour: the cookies won’t turn out the same if using just all-purpose flour. If you don’t have cake flour on hand, here’s a quick and easy way to make cake flour yourself.
- Cocoa Powder: I have made these using Dutch-process cocoa, Hershey’s special dark cocoa powder, and natural, unsweetened cocoa powder. My favorite versions are when using the special dark or Dutch-process cocoa. But any variety will work (the cookies will be less dark and rich with regular natural, unsweetened cocoa powder and you may find the cookies spread less when using this cocoa powder).
- Cold Eggs + Cold Butter: it’s important that the butter and eggs are cold so these cookies hold their shape and don’t flatten. It takes a while for the butter and sugars to mix together, but it’ll happen. It’s also a reason a stand mixer is best for this recipe.
- One Last Plea for Milk Chocolate? No and no. I’m glad we had this talk. However, peanut butter chips thrown in the batter are goooooood.
See me make the big fat double dark chocolate cookies over on Instagram. 😋
Big Fat Double Dark Chocolate Cookies
Ingredients
- 1 cup (227 g) cold salted butter straight from the fridge, cut into tablespoon-size pieces
- 1 cup (212 g) lightly packed light or dark brown sugar
- ½ cup (106 g) granulated sugar
- 2 large eggs, cold from the refrigerator
- 1 teaspoon vanilla extract
- 1 ¾ cups (249 g) all-purpose flour
- 1 ¼ cups (143 g) cake flour
- ½ cup (50 g) dark or Dutch-process unsweetened cocoa powder (see note)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ to 2 cups (255 to 340 g) semisweet or bittersweet chocolate chips or chunks
Instructions
- Preheat the oven to 375 degrees F. Line two half sheet pans with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cold butter, brown sugar and granulated sugar. Start the mixer on low (the butter will fly around a bit since it's cold) and gradually increase to medium speed. Mix for 4-6 minutes until the mixture is creamy and very well-combined, scraping down the sides and bottom of the bowl as needed.
- Add the eggs and vanilla and mix until combined and the batter is light in color, 2-3 minutes.
- Add the flour, cake flour, cocoa powder, baking soda and salt. Mix on low speed until the dough starts to come together (and so the dry ingredients don't fly everywhere).
- When just a few dry streaks remain, add the chocolate chips or chunk and mix just until combined and there are no dry spots.
- Scoop very large balls of dough (about 4-4.25 ounces for each cookie) and place several inches apart on the prepared baking sheets (five cookies per half sheet pan).
- Bake for 9-10 minutes until set on the outside but still soft in the middle. Let the cookies rest on the baking sheets to cool for 5-7 minutes before removing to a cooling rack. These cookies are amazing warm (with ice cream), chilled, or at room temperature.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (inspired by lots of knockoff recipes online)
I absolutely adore these cookies. My grandma said they are the best cookies she’s ever had. I like them large but they also turn out well as little cookies for parties or kids.
The cookies turned out to be amazingg but can we make them with a substitute if i cannot add eggs ?
Hi there, you can google substitutes for eggs in cookie recipes and experiment (I haven’t tried it and don’t want to steer you wrong).
I bake a lot and these are legitimately one of THE BEST things I have ever made in my entire life. I don’t even consider myself to be a “double chocolate cookie person” (I know…I know…I just prefer vanilla/lemon/regular chocolate chip etc. more) but the thickness and texture of these won me over. They are absolutely incredible!!!
I used softened butter because my Bosch said no cold butter with the cookie paddles and then I just chilled the rolled out dough for a few hours right before baking.
I’ve made these twice now and they certainly are so delicious. Do you have a chocolate chip cookie recipe that matches the same thickness and texture and consistency as these?
I don’t, but I’m working on one!
Can’t wait for that!!
These were so yummy! I made the cake flour following the link above and I made the cookies much smaller so that it made a couple more than 2 dozen and they were delicious!
Can you freeze the dough to make cookies later? Or would you suggest freezing the cookies instead on letting them defrost before eating.
You can do either! Both options work great.
HOLY SMOKES!! These are insaaaaaaaaane I could cry right now. I just ate my first cookie from the batch. Daaaangerous territory with these babies. Oh my goodness oh my goodness oh my goodness. THANK YOU FOR THIS RECIPE! Heaven on eeeeeaaaaaaarth
Super yummy! I added some mint chips in with the semisweet for a festive March mint chocolate chip cookie that turned out perfect.
Oh, these. These. Theeeeese. These are heaven. All my chocolate fantasies wrapped up in a huge mountain of chocolate heaven. I’ve had Levain cookies many times and, though different, these are every bit as satisfying. These crush all cookie attempts to satisfy the ultimate chocolate craving.
Made these today with GF flour from @gfjules and used dairy free butter. Turned out delicious! So chocolatey and fabulous eaten warm! ❤️ Thanks again for another Fabulous recipe Mel! ❤️
was wondering if you can make these smaller for group of people
I made them large and small. I baked the smaller ones for about 7- 8 minutes depending on the size you do.
Hi Doris, yes, you can definitely make them smaller if you’d like.
Hi, I made these cookies in March of 2020 and absolutely loved them. I see in the notes that you updated the recipe at some point. I’m trying to figure out if when I made it in early 2020 it was the old recipe or the new one. I guess I’m just wondering when the recipe was updated to the new one . Thank you!
Hi Chelsea, I updated the dry ingredients (details in the notes of the recipe) late last year (2022).
I made them gluten free using almond flour, arrowroot and making my own cake flour with almond flour. So good, best gluten free cookie I’ve had
I also made them GF but used gfjules.com gf flour for both all purpose and cake flour. Super delicious. Almond flour is definitely a little better for you so I might have to try that. How did you make it in to cake flour?