If you have ever dreamed of biting into a cookie that perfectly balances melt-in-your-mouth softness with a rich, chocolaty punch, then the Levain Bakery Black and White Cookies Recipe is here to make that dream come true. These cookies capture the essence of Levain Bakery’s legendary charm with their thick, tender crumb studded with heavenly white and milk chocolate chips. From the first bite, you’ll experience a nostalgic mix of buttery sweetness and cocoa depth that instantly becomes your go-to comfort treat. Trust me, once you try this Levain Bakery Black and White Cookies Recipe, you’ll want to bake them again and again!
Ingredients You’ll Need
This recipe uses simple yet essential ingredients that work harmoniously to create those soft, chunky cookies you crave. Each component plays a special role in building the cookie’s texture, flavor, and rich color, making this recipe truly shine in your kitchen.
- Cold Butter: Using cold or barely softened butter cut into cubes helps create a tender, fluffy texture when creamed with sugars.
- Brown Sugar: Adds moisture and a deep, caramel-like sweetness that enhances the cookie’s richness.
- Sugar: Contributes to overall sweetness and balances the brown sugar’s robustness.
- Large Eggs: Provide structure and act as a binder while keeping the cookies moist.
- Dark Unsweetened Cocoa: Gives the cookies their signature chocolate depth without extra sweetness.
- All-Purpose Flour (or mix with cake flour): Ensures a sturdy but tender crumb, perfect for holding all the mix-ins.
- Cornstarch: Lightens the dough and makes the cookies incredibly soft.
- Baking Soda: Helps the cookies rise just enough for the perfect thick texture.
- Salt: Balances sweetness and enhances all the other flavors.
- White Chocolate Chips: Add creamy bursts of sweetness that contrast beautifully with cocoa.
- Milk Chocolate Chips: Bring gooey pockets of melty chocolate that make each bite irresistible.
How to Make Levain Bakery Black and White Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by preheating your oven to 400 degrees Fahrenheit. In a large mixing bowl, cream together your cubed cold butter with the brown sugar and sugar. Beat them for about 3 to 4 minutes until the mixture is light and fluffy. Don’t forget to scrape the sides of your bowl halfway through to make sure everything mixes evenly – this simple step makes a big difference in your cookie’s texture.
Step 2: Add the Eggs
Next, combine the eggs with the creamed butter and sugars. Mix for another minute until everything is smooth and creamy. This step not only brings your dough together but makes it glossy and luscious, setting a perfect foundation for the cocoa and flour.
Step 3: Fold in the Dry Ingredients and Chocolate Chips
Carefully fold the unsweetened dark cocoa powder into the mixture, followed by your flour, cornstarch, baking soda, and salt. Stir just until everything is combined – overmixing can toughen your cookies, and we want these to be wonderfully soft. Finally, gently fold in both the white and milk chocolate chips so every cookie bursts with chocolatey goodness.
Step 4: Shape Your Cookies
Use a food scale to portion out 6-ounce dough balls for perfectly even cookies. Place each dough ball on a light-colored baking sheet – this choice helps prevent the cookie bottoms from turning too dark or burning. These generous scoops ensure your cookies come out thick and perfectly chewy every time.
Step 5: Bake to Perfection
Pop your tray into the preheated oven and bake for 9 to 11 minutes. Trust your instincts here because ovens can vary; you want a cookie that looks just set on top but still soft inside. Let your cookies cool and set for at least 10 minutes after baking for that signature Levain Bakery feel – soft, lush, and absolutely divine.
How to Serve Levain Bakery Black and White Cookies Recipe
Garnishes
While these cookies are showstoppers all on their own, a light dusting of powdered sugar or a drizzle of extra melted chocolate can elevate them. Freshly chopped nuts like walnuts or pecans sprinkled on top right before baking adds a delightful crunch and nutty dimension to each bite.
Side Dishes
The best sidekick to these cookies is a tall glass of cold milk or a warm cup of your favorite coffee or tea. The creamy drinks balance the intense chocolate and soften the sweetness, creating a cozy treat that feels like a hug in a mug.
Creative Ways to Present
For parties or special occasions, serve these cookies stacked on a rustic wooden board with small bowls of extra white and milk chocolate chips for guests to snack on. You can also sandwich frosting or vanilla ice cream between two cookies for an indulgent dessert sandwich that will wow everyone.
Make Ahead and Storage
Storing Leftovers
Leftover Levain Bakery Black and White Cookies Recipe cookies store best in an airtight container at room temperature for up to four days. Keeping them sealed preserves their softness and prevents the chocolate chips from hardening or losing their melt-in-your-mouth charm.
Freezing
If you want to keep these cookies longer, freezing them is your best bet. Freeze the shaped dough balls on a baking sheet before baking, then transfer to a freezer bag. When ready, bake directly from frozen by adding a couple of extra minutes to the baking time. Baked cookies can also be frozen for up to two months, wrapped individually and then placed in an airtight container.
Reheating
To revive your cookies and bring back their soft, just-baked warmth, pop them in a 300-degree oven for about 5 minutes. Alternatively, a quick 10 to 15 second zap in the microwave will melt those chocolate chips and make your treat taste freshly baked once again.
FAQs
Can I use softened butter instead of cold butter?
Using cold or barely softened butter helps create the unique fluffy texture of these cookies. Using fully softened butter may change the dough’s consistency, so try to follow the recipe for the best results.
Is it okay to substitute semi-sweet chocolate chips for milk chocolate?
Absolutely! Semi-sweet chips will give a slightly less sweet flavor but still taste fantastic with the cocoa and white chocolate chips.
Why do we use both cornstarch and baking soda?
Cornstarch tenderizes the cookies, making them soft and pillowy, while baking soda helps provide a gentle rise for a thick, chewy cookie.
Can I make smaller cookies with this recipe?
You certainly can, but keep in mind smaller cookies will bake faster and’ll be less thick, so reduce your baking time and adjust expectations for the iconic Levain thickness.
How important is using a light-colored baking sheet?
Very important! Dark pans absorb more heat and can cause the bottoms of the cookies to brown too quickly or burn before the inside is fully baked.
Final Thoughts
Baking the Levain Bakery Black and White Cookies Recipe is like bringing a slice of New York’s iconic bakery right into your kitchen. These thick, chocolate-studded beauties are irresistibly soft and bursting with flavor, making every bite a moment to savor. Whether sharing with friends or indulging on your own, this recipe is sure to become a treasured favorite. Don’t wait—grab your ingredients and start baking your batch of delicious memories today!
Print
Levain Bakery Black and White Cookies Recipe
- Total Time: 25 minutes
- Yield: 9 large cookies
Description
Levain Bakery Black and White Cookies combine rich dark cocoa and sweet white and milk chocolate chips into large, decadent cookies that are soft on the inside with a perfectly baked crisp exterior. Inspired by the famed bakery, these cookies are easy to prepare and deliver bakery-quality results in your own kitchen.
Ingredients
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
- 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
- 11 ounces White Chocolate Chips (one standard bag)
- 1 cup Milk Chocolate Chips
Instructions
- Preheat Oven and Cream Butter and Sugars: Preheat your oven to 400°F (200°C). In a large mixing bowl, cream together the cubed butter, brown sugar, and sugar using a mixer for 3-4 minutes until the mixture becomes light and fluffy. Be sure to scrape down the sides of the bowl halfway through to ensure everything is evenly combined.
- Add Eggs and Vanilla: Add the two large eggs and vanilla extract, if using, to the creamed butter and sugar mixture. Mix for about one minute more until the mixture is smooth and creamy.
- Incorporate Dry Ingredients and Chocolate Chips: Gently fold in the unsweetened cocoa powder, all-purpose flour, cornstarch, baking soda, and salt. Stir just until combined to avoid overmixing. Then carefully fold in both the white chocolate chips and the milk chocolate chips.
- Shape Cookie Dough Balls: Using a food scale, portion the dough into 6-ounce balls for uniform cookies. Place each ball onto a light-colored baking sheet. Light-colored sheets are important to prevent cookie bottoms from over-browning.
- Bake and Cool: Bake the cookies in the preheated oven for 9-11 minutes. Once baked, allow the cookies to cool and set on the baking sheet for at least 10 minutes before removing. This helps the cookies firm up and maintain their shape.
Notes
- Using a lighter colored baking sheet helps prevent the bottoms of the cookies from becoming too browned or burnt.
- Weighing cookie dough balls ensures even size and consistent baking results.
- Do not overmix the dough once the flour is added to keep cookies tender and soft.
- The recipe can be adjusted to use a combination of cake flour and all-purpose flour for a lighter texture.
- Allow cookies to cool on the baking sheet for proper setting before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
