Levain Bakery-Inspired Black & White Cookies

Get ready to experience the ultimate cookie mashup with these Levain Bakery Inspired Black and White Cookies. Imagine the iconic, massive, and gooey texture of a New York City Levain cookie combined with the deep, rich flavors of a classic black and white dessert. These cookies are thick, hearty, and packed with a decadent mix of white and semi-sweet chocolate chips that melt into a perfectly fudgy center.

Whether you are a die-hard fan of the bakery’s signature height or just looking for a show-stopping treat to share, this recipe delivers on every level. The addition of black cocoa powder gives these cookies a stunning dark hue and a sophisticated flavor profile that isn’t overly sweet, balanced perfectly by the pops of creamy white chocolate and a final touch of flaky sea salt.

Why You’ll Love This

• Massive Texture: Captures that famous Levain-style thick, soft, and slightly underbaked center.

• Rich Flavor: Uses black cocoa powder for a deep chocolate taste reminiscent of dark cocoa biscuits.

• Double Chocolate: A generous blend of 12oz white chocolate chips and 1 cup of semi-sweet chips in every bite.

• Perfectly Balanced: Finished with flaky salt to enhance the cocoa and cut through the sweetness.

Ingredients

• 1 cup salted butter, cold (227g)
• 1 1/4 cup brown sugar (250g)
• 1/2 cup granulated sugar (100g)
• 2 1/2 tsp vanilla extract (12ml)
• 2 eggs, room temperature
• 2 1/2 cups all-purpose flour (300g)
• 1/2 cup black cocoa powder (45g)
• 2 tbsp cornstarch (16g)
• 1 tsp baking soda (6g)
• 1 tsp baking powder (5g)
• 12 oz white chocolate chips (340g)
• 1 cup semi-sweet chocolate chips (170g)
• Flaky sea salt (for topping)

Instructions

1. Prep: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper to prevent sticking.

2. Cream: Using a stand mixer or hand mixer, cream the cold salted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.

3. Combine: Mix in the room temperature eggs one at a time, followed by the vanilla extract, until fully incorporated.

4. Dry Ingredients: Add the all-purpose flour, black cocoa powder, cornstarch, baking soda, and baking powder. Mix until about 90% incorporated.

5. Fold: Fold in the white chocolate chips and semi-sweet chocolate chips by hand or on low speed until evenly distributed.

6. Shape & Chill: Weigh out large cookie dough balls (roughly 4.7 oz or 134g each). Place them in the freezer for 20 minutes to help them maintain their height while baking.

7. Bake: Bake for 11-14 minutes. For a classic gooey Levain center, aim for the shorter end of the time range.

8. Finish: Remove from the oven and immediately top with an optional sprinkle of flaky sea salt.

Tips for Success

• Use Cold Butter: Unlike traditional cookies that use softened butter, Levain-style cookies require cold butter to prevent the dough from spreading too thin.

• Don’t Overmix: Once you add the dry ingredients, mix only until just combined to keep the texture tender rather than cakey.

• The Chill is Key: Do not skip the 20-minute freezer chill! This ensures the outside sets perfectly while the inside stays soft.

Storage and Freshness

• Room Temperature: Store in an airtight container for up to 3-4 days.

• Freezing: You can freeze the baked cookies for up to 3 months. To enjoy, let them thaw or warm them briefly in a 350°F oven for 5 minutes for that fresh-baked taste.

• Make Ahead: You can also freeze the unbaked dough balls. When ready to bake, just add 1-2 minutes to the total baking time.

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