Thursday, February 17, 2011

Levain Bakery Dark Chocolate Chocolate Chip Cookie Recipe (knock-off)

Last week I was watching The Best Thing I Ever Ate: Chocolate, on the Food Network.  Rocco DiSpirito's favorite chocolate food was the most amazing looking chocolate cookie from Levain Bakery in New York City. I have never been to Levain Bakery, or even New York (I can't or I'll come home fat and broke with all the food and shopping), but was determined to get my hands on one of these cookies. He kept saying that they were crisp on the outside and gooey on the inside and weighted 5 pounds (okay really they are 6 oz. but still 6 OZ.!?!). When he pulled the cookie in two the chocolate chips oozed out, and that was that. I had to make these cookies. After some research I found many knock-off of Levain cookies, but not this particular Dark Chocolate Chocolate Chip Cookie. I adapted another one with peanut butter chips and they came out just as I had hoped. The only problem is that the Girl Scout Cookies which I usually devour are very disappointing after these Levain knock-offs.

Levain Bakery cookies. Photo from two peas and their pod 

                          




The dough is a snap to whip up. Then roll it into "meatballs". 
These are some serious cookies. I almost hesitate to call them cookies at all. I think of them as the molten chocolate cake off cookies. 


You can order the real thing online here.


Levain Bakery Dark Chocolate Chocolate Chip Cookie knock-offs

Makes about 17 cookies
  • 2 sticks cold and cubed unsalted butter
  • 1 1/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup good quality dark cocoa powder
  • 2 1/4 cups flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  •  1 1/2 cups semi sweet chocolate chips
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugar until well blended and fluffy. Add eggs and beat until well-incorporated, then beat in cocoa powder.
2. Whisk together flour, salt, and baking powder in a medium sized bowl. Mix into butter mixture. Gently fold in chocolate chips.
3. Roll 1/4 cup of dough into balls and place 2 inches apart on prepared cookie sheet. Bake for 10 minutes. Cool. The chocolate chips will stay nice and gooey for a few hours after baking. After that, microwave for 5-10 seconds (please don't skip this step!).
adapted from this recipe at Parsley, Sage, Desserts, and Line Drives (kind of)

13 comments:

  1. Did someone say molten cookie?? yum

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  2. Ohhhhhh my..all of that gooey chocolate inside looks amazing! I can not imagine eating a 6 oz cookie. Wait, who am I kidding, yes I could!!!!
    Thank for stopping by my blog!

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  3. they look delicious!

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  4. Anonymous11:31 AM

    ive had one of these today and they are AMAZING... the real deal from manhattan.. holy crap.. one cookie equals 4.. they're huge

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  5. Anonymous3:30 PM

    I'm going to try making these for a bake sale, they look delicious!!

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  6. Anonymous5:26 PM

    how much baking powder? it just says 3/4

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  7. These look soooooo good! Looking forward to making them for Valentine's Day!

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  8. Thanks! I also saw that episode and was determined to make a similar product myself but haven't had time to experiment yet. I hate it when they won't share recipes - seriously not all of us can fly to NYC (or the Hamptons) for your product, or can/want to pay $66 for a dozen cookies! (Note to self: open a bakery.) My only thought to their 'secret' was that perhaps they refrigerate them or something before baking to keep them from spreading too much. I will definitely try this!

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  9. Anonymous11:56 AM

    Is the butter really supposed to be cold? It seems like it would be hard to cream if it hasn't been brought to room temp. I'm certainly worth giving it a try but wanted to check in case this was a typo. Thanks!

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    Replies
    1. Hi there,
      It was a year and a half ago that I made these so I don't remember very well. But yes, I did use small cubes of butter because you want the dough cold. You could probably also just use room temmp butter and refrigerate the balls of dough before baking. Let me know how they turn out! Best of luck :)

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  10. Anonymous6:35 AM

    Is that 3/4 c baking powder? dabbtwilley@gmail.com

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  11. Anonymous6:36 AM

    Nevermind...teehee I found it. :)

    ReplyDelete

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