Levain Bakery Black and White Cookies
User Reviews
5
Levain Bakery Black and White Cookies
Description
This recipe begins by creaming cold cubed butter with brown and white sugars until light and fluffy for a moist texture. Eggs and optional vanilla extract are incorporated to enrich the dough. Unsweetened dark cocoa powder blends with all-purpose flour, cornstarch, baking soda, and salt to form a chocolatey base. White and milk chocolate chips are folded in to provide bursts of creamy sweetness.
The dough is portioned into large (approximately 6-ounce) balls and baked on a light-colored baking sheet at 400°F until edges are just set but cookies remain soft inside. Allowing the cookies to cool at least 10 minutes after baking helps firmness and flavor development.
Variations include adjusting vanilla or sugar levels, swapping milk chocolate chips for semi-sweet for a less sweet profile, or using different cocoa powders, which may affect color but preserve chocolate depth. These cookies feature a tender crumb with rich chocolate combined with melting pockets of chips, ideal for dessert or snack.
Ingredients
- 1 cup butter or barely softened, cut into small cubes, cold
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large egg
- 1/2 cup unsweetened cocoa powder dark
- 2 1/2 cups all-purpose flour (or 1 cup cake flour + 1 1/2 cups ap flour)
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- (1) ounce bag white chocolate chips
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 400 degrees. In a large mixing bowl, cream together cubed butter, sugar, and brown sugar for 3-4 minutes until light and fluffy. Scrape the sides of the bowl halfway through to ensure even creaming.
- Add in eggs and vanilla, if using. Mix for 1 minute longer to ensure it is smooth and creamy.
- Fold in unsweetened cocoa powder, flour, cornstarch, baking soda, and salt. Stir together just until combined. Fold in white chocolate chips and milk chocolate chips.
- Roll into 6-ounce balls. I suggest weighing the cookie dough with a food scale to ensure even baking. Place on a light colored baking sheet. It is important to use a lighter colored baking sheet or the bottoms may become too browned.
- Bake for 9-11 minutes. After baking, let set-up for at least 10 minutes.
Notes
- Use cold cubed butter and cream thoroughly with sugars for best cookie texture.
- Weigh cookie dough balls to ensure uniform size and even baking.
- Bake on a light-colored baking sheet to avoid excessive browning on the bottom.
- Optional vanilla extract enhances flavor but can be omitted if preferred.
- Milk chocolate chips may be substituted with semi-sweet for less sweetness.
- Adjust sugar amount to taste; increasing sugar will yield slightly sweeter, thinner cookies.
- Dark or black unsweetened cocoa powder is preferred for richness, but other unsweetened varieties work with altered color.
User Reviews
Overall Rating
5
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