Description
This copycat recipe replicates the famous Levain Bakery Black and White Cookies, known for their thick, soft, and fudgy texture with generous amounts of chocolate chips. These cookies combine the richness of dark cocoa with a perfect balance of white and milk chocolate chips, creating a deliciously indulgent treat that can be made easily at home.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour (spooned and leveled)
- ½ cup unsweetened black cocoa powder
- 1 tsp cornstarch
- ¾ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup butter (softened, at room temperature)
- 1 cup light brown sugar (firmly packed)
- ½ cup sugar
- 2 large eggs (at room temperature)
- 1-2 tsp vanilla extract
Add-ins
- 2 cups white chocolate chips
- 1 cup milk chocolate chips (or semi-sweet chocolate morsels)
Instructions
- Preheat: Preheat your oven to 400°F (205°C/Gas Mark 6) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened black cocoa powder, cornstarch, baking soda, and salt until thoroughly combined. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer or electric hand mixer, beat the softened butter, light brown sugar, and granulated sugar together until the mixture is smooth, fluffy, and creamy.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, continuing to mix until the mixture is fully combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing slowly until all the flour is absorbed and a dough forms.
- Fold in Chocolate Chips: Using a silicone spatula, gently fold in the white chocolate chips and milk chocolate chips evenly throughout the dough.
- Portion Dough: Using a heaping ice cream scoop or kitchen scale, portion the dough into 5-ounce balls for large, thick cookies.
- Arrange on Baking Sheets: Roll each portioned dough ball between your hands to smooth it, place onto the prepared baking sheets spaced well apart, and optionally press a few extra chocolate chips onto the tops of the dough balls.
- Bake: Bake the cookies in the preheated oven for 10 to 13 minutes or until the edges have set but the centers remain soft to achieve a fudgy texture.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly without becoming hard.
Notes
- Using black cocoa powder is essential for the distinctive deep color and flavor; do not substitute with regular cocoa powder.
- Make sure butter and eggs are at room temperature for optimal mixing and texture.
- Portioning the dough into large 5-ounce balls will replicate the thick, bakery-style cookies.
- If you prefer a more intense vanilla flavor, use the full 2 teaspoons of vanilla extract.
- Let cookies cool on the baking sheet before moving to a rack to avoid breakage and maintain texture.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
