My Levain Bakery black and white cookies are rich, delicious chocolate cookies stuffed with two types of chocolate chips. Each bite is full of chocolate flavor from extra dark cocoa and sweet morsels, making them an irresistible cookie. The bakery-style oversized cookies are so big, you'll only need one as a decadent dessert. Yum!
I have so many cookie recipes for you to bake, like my sprinkle cookies, cookies and cream cookies, and double chocolate chip cookies.
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Levain Bakery is known for its delicious cookies, but I wasn't in the mood to wait around for shipping, so I made them myself. This copycat recipe is easy to make and produces some HUGE gourmet cookies.
They satisfied my chocolate craving, and I know that I will be making these again and again. As a bonus, I can eat them while they're warm from the oven (which I do recommend - and believe it or not, I don't usually do).
🥘 Ingredients
- Flour - Regular all-purpose flour. Make sure you measure it by fluffing it up, spooning it into your measuring cup, and then leveling off the top with a knife.
- Black Cocoa Powder - This is the secret ingredient to giving these cookies their unique black color. There is no added food coloring, this cocoa powder is just ultra Dutch-processed and rich. I wasn't able to find it in stores, so I ordered mine online.
- Cornstarch - A small amount of cornstarch makes cookies ultra tender.
- Baking Soda - Some baking soda to help the cookies rise.
- Salt - A little bit of salt to balance out the flavors.
- Butter - Make sure your butter is at room temperature for the best results.
- Sugar - We will use both light brown sugar and regular granulated sugar.
- Eggs - You want your eggs to be at room temperature, too. If you forgot to take them out of the fridge, you can place them into a cup of warm water for 5 minutes.
- Vanilla Extract - Use pure vanilla extract for the best results.
- White Chocolate Chips - The white color of these chips makes a beautiful contrast with the black dough.
- Milk Chocolate Chips - These cookies are loaded with chocolate. Feel free to use semi-sweet or dark chocolate chips if you prefer.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Levain Bakery's Black & White Cookies
These cookies are pretty stunning but still super easy to make. You will need your measuring utensils, some baking sheets, a mixing bowl, and a stand mixer.
This recipe will make nine 5-6 ounce cookies.
Preheat. Preheat your oven to 400°F (205°C/Gas Mark 6) and line a couple of baking sheets with parchment paper or silicone baking mats.
Mix the Cookie Dough
Mix the dry ingredients. In a large bowl, whisk together 2½ cups (312.5 grams) of all-purpose flour, ½ cup (43 grams) of unsweetened black cocoa powder, 1 teaspoon of cornstarch, ¾ teaspoon of baking soda, and ½ teaspoon of salt until combined (photos 1 & 2). Set aside.
Cream the butter. Using your stand mixer or an electric hand mixer, cream together 1 cup (227 grams) of butter, 1 cup (220 grams) of light brown sugar, and ½ cup (100 grams) of sugar (photo 3) until smooth and creamy.
Mix in eggs and vanilla. Add 2 large eggs and 1-2 teaspoons of vanilla extract (photo 4) and continue mixing until well combined.
Mix in dry ingredients. Add your dry ingredient mixture (photo 5) and slowly combine until all of the flour has been incorporated into the dough (photo 6).
Fold in the chocolate. Use a silicone spatula to fold in 2 cups (360 grams) of white chocolate chips and 1 cup (180 grams) of milk chocolate chips (photo 7) until evenly distributed throughout the dough (photo 8).
Portion & Bake
Portion. Using a heaping ice cream scoop or a scale, portion your dough into 5-ounce balls.
Roll. Roll the balls in your hands until smooth and place them onto your baking sheet, spaced well apart (photo 9). If desired, press a few extra chocolate chips onto the tops of the dough balls.
Bake. Bake in the preheated oven at 400°F (205°C/Gas Mark 6) for 10-13 minutes or until the edges have set.
Cool. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes (photo 10) before transferring them to a wire cooling rack to cool completely.
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💭 Angela's Pro Tips & Recipe Notes
- Weigh the dough. I recommend using a scale to weigh the dough into 5-ounce portions to ensure that all of your cookies are the same size.
- Try smaller cookies. These bakery-style cookies are HUGE. Of course, you can use this same recipe to make standard-sized cookies using a regular 1.5-2 tablespoon cookie scoop. You should reduce the baking time to 7-9 minutes.
- Use black cocoa powder. To enjoy the true effect of these cookies, you should use black cocoa powder. You may be able to find it in specialty stores, but I ordered mine online on Amazon.
- Try other types of cocoa powder. You can also make these cookies using Dutch-processed cocoa powder, Hershey's special dark cocoa powder, or regular unsweetened cocoa powder. Keep in mind that the final color of the cookies will be different, but they will still be delicious.
- Top with more chocolate. Pressing a couple of chocolate chips onto the tops of your dough balls before baking or right after baking (before cooling) is an easy way to make them look even better.
- Press them down. If you want your cookies to be slightly thinner, press them down just barely after forming them into balls but before baking.
- Leave cookies on the baking sheet. For extra thick cookies (of any kind) leaving the baked cookies on the baking sheet will allow them to finish cooking best. This prevents dried-out cookies from trying to bake them fully in the oven.
🥡 Storing
Keep any leftover cookies stored at room temperature in a sealed container for up to 4-5 days.
Freezing
You can also make the dough ahead of time and either chill it in the fridge for up to 5 days or freeze it for 3-6 months. If baking chilled dough, you may need to increase the baking time by a minute or two.
Freeze your baked cookies by letting them cool and then placing them into a sealed bag or container in the freezer for 3-6 months. If stacking them in your container, use a sheet of parchment paper between layers.
❓ Levain Bakery Black & White Cookies FAQ's
You know those giant bakery-style cookies that are the latest cookie craze? They started with Levain Bakery NYC and a happy accident that was the beginning of our love affair with giant cookies.
They're delightfully crispy on the edges and ooey-gooey perfection in the center.
No, they're not the same. Levain's black and white cookie is a chocolate cookie dough made with extra dark cocoa powder and studded with both white chocolate chips and milk chocolate chips.
The familiar black and white iced cookies are made with a soft vanilla cookie base (that's somewhat cake-like) and iced with both black and white sides or halves. These cookies also have New York and Manhattan origins (as well as Florida).
- Recipes To Bake When You Don't Have Eggs
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- European Christmas Cookies
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📖 Recipe Card
Levain Bakery Black and White Cookies Copycat Recipe
Ingredients
- 2½ cups all-purpose flour (spooned and leveled)
- ½ cup unsweetened black cocoa powder
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 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 teaspoon vanilla extract
- 2 cups white chocolate chips
- 1 cup milk chocolate chips (or semi-sweet chocolate morsels)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 400°F (205°C/Gas Mark 6) and line a couple of baking sheets with parchment paper or silicone baking mats.
Mix The Cookie Dough
- In a large bowl, whisk together your 2½ cups all-purpose flour, ½ cup unsweetened black cocoa powder, 1 teaspoon cornstarch, ¾ teaspoon baking soda, and ½ teaspoon salt until combined. Set aside.
- Using your stand mixer or an electric hand mixer, cream together 1 cup butter, 1 cup light brown sugar, and ½ cup sugar until smooth and creamy.
- Add 2 large eggs and 1-2 teaspoon vanilla extract and continue mixing until well combined.
- Add your dry ingredient mixture and slowly combine until all of the flour has been incorporated into the dough.
- Use a silicone spatula to fold in 2 cups white chocolate chips and 1 cup milk chocolate chips.
Portion & Bake
- Using a heaping ice cream scoop or a scale, portion your dough into 5-ounce balls.
- Roll the balls in your hands until smooth and place them onto your baking sheet spaced well apart. If desired, press a few extra chocolate chips onto the tops of the dough balls.
- Bake in the preheated oven at 400°F (205°C/Gas Mark 6) for 10-13 minutes or until the edges have set.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
- I recommend using a scale to weigh the dough into 5-ounce portions to ensure that all of your cookies are the same size.
- These bakery-style cookies are HUGE. Of course, you can use this same recipe to make standard-sized cookies using a regular 1.5-2 tablespoon cookie scoop. You should reduce the baking time to 7-9 minutes.
- To enjoy the true effect of these cookies, you should use black cocoa powder. You may be able to find it in specialty stores, but I ordered mine online on Amazon.
- You can also make these cookies using Dutch-processed cocoa powder, Hershey's special dark cocoa powder, or regular unsweetened cocoa powder. Keep in mind that the final color of the cookies will be different, but they will still be delicious.
- Pressing a couple of chocolate chips onto the tops of your dough balls before baking, or right after baking (before cooling), is an easy way to make them look even better.
- If you want your cookies to be slightly thinner, press them down just barely after forming them into balls, but before baking.
- For extra thick cookies (of any kind) leaving the baked cookies on the baking sheet will allow them to finish cooking best. This prevents dried-out cookies from trying to bake them fully in the oven.
- Keep any leftover cookies stored at room temperature in a sealed container for up to 4-5 days.
- You can also make the dough ahead of time and either chill it in the fridge for up to 5 days or freeze it for 3-6 months. If baking chilled dough, you may need to increase the baking time by a minute or two.
- Freeze your baked cookies by letting them cool and then placing them into a sealed bag or container in the freezer for 3-6 months. If stacking them in your container, use a sheet of parchment paper between layers.
Angela Latimer says
These are the chocolate chip cookies to rule them all and you NEED to bake some up sooner rather than later. Bake sales, book clubs, classroom parties, potlucks - any occasion, any excuse to bake these delicious cookies is all you need. Thank me later. ~ Angela 😊