I made the Best Double Chocolate Cookies and now my cookie jar is a crime scene — everyone knows where the evidence is.
I’m obsessed with Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies. I love how they’re impossibly fudgy, like Chocolate Cookies With Melted Chocolate ripping through a Soft Chocolate Cookie shell.
I don’t mind the mess. I eat one straight from the tray, chocolate streaking my fingers.
And I’ll say it: these are the best double chocolate vibe I’ve had. I can do that, but I don’t have web access to pull the exact Modern Honey recipe.
I crave thick gooey centers, salty edges and the weight in my hand as warm chocolate spills into my mouth. No fluff.
Really seriously.
Ingredients
- Unsalted butter — gives richness and that tender, slightly gooey center.
- Dark brown sugar — basically adds molasses depth and chewy texture.
- Granulated sugar — it helps with crisp edges and quick browning.
- Eggs — they bind everything and give lift, nothing fancy.
- Extra egg yolk — plus it makes the inside denser and silkier.
- All-purpose flour — the cookie’s structure, not cakey, just sturdy.
- Cocoa powder — lends chocolate backbone and slight bitterness to balance.
- Dark chocolate chunks — big melty pockets, uneven and delicious.
- Chocolate chips — more consistent chocolate bites throughout the cookie.
- Sea salt — it punches up sweetness and keeps things interesting.
- Vanilla extract — basically warm background flavor, nothing showy but needed.
Ingredient Quantities
I can do that, but I don’t have web access to pull the exact Modern Honey recipe. Do you want me to provide a well-researched, approximate copycat ingredients list based on common Levain dark chocolate chocolate chip recipes, or would you prefer to supply the source so I can mirror it exactly?
How to Make this
1. Preheat oven to 375 F and line baking sheets with parchment paper or silicone mats so the cookies dont stick. Chill a metal mixing bowl in the fridge for a few minutes if you like extra cold dough handling.
2. Beat softened unsalted butter with both brown sugar and granulated sugar until light and slightly fluffy, about 2 to 3 minutes. Scrape the bowl once or twice, dont overmix.
3. Add 1 large egg and vanilla extract and mix until combined. The dough will look a tad glossy and soft.
4. Whisk together all purpose flour, unsweetened cocoa powder, a pinch of baking powder or baking soda (use whichever your recipe calls for), and salt. Gradually add the dry mix to the wet just until you dont see streaks of flour. Dont overwork it.
5. Fold in lots of chopped dark chocolate and chocolate chips by hand. You want big chunks and melty pockets, so use chopped bars plus chips for texture. Save a few chunks to press on top before baking.
6. Scoop dough into large
3.5 to 4 ounce balls if you can, or use a generous 1/3 to 1/2 cup measure. For that Levain-style feel press the top down slightly so they bake evenly, and sprinkle reserved chunks on top.
7. Chill the shaped dough balls at least 30 minutes to an hour in the fridge. Chilling helps keep them thick and prevents too much spread. If youre short on time, 20 minutes still helps.
8. Bake one sheet at a time in the center of the oven for 9 to 12 minutes, until edges look set but centers still look soft and slightly underbaked. Rotate the pan halfway through for even browning.
9. Let cookies cool on the baking sheet for 10 minutes so they finish setting, then transfer to a wire rack. They will be soft at first but firm up slightly while staying gooey inside.
10. Store cooled cookies in an airtight container at room temp for up to 3 days, or freeze individual dough balls on a tray then bag them for longer storage. Warm frozen cookies for 10 to 15 seconds in the microwave before serving if you want that just-baked melty chocolate vibe.
Equipment Needed
1. Oven and oven mitts — preheat to 375 F and bake one sheet at a time.
2. 2 baking sheets lined with parchment paper or silicone mats so cookies dont stick.
3. Metal mixing bowl (chill it for extra cold dough handling) plus at least one other bowl for dry ingredients.
4. Electric hand mixer or stand mixer for creaming butter and sugars (a sturdy spoon works if needed).
5. Whisk for combining flour, cocoa, baking powder or baking soda, and salt.
6. Rubber spatula and bowl scraper to fold in chocolate and scrape the sides.
7. Chef knife and cutting board to chop dark chocolate into big chunks.
8. Cookie scoop or 1/3 to 1/2 cup measuring cup to portion 3.5 to 4 ounce dough balls.
9. Cooling rack and airtight container for cooling and storing the cookies.
FAQ
Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies Recipe Substitutions and Variations
I can either whip up a well researched approximate copycat ingredients list now, or if you give me the Modern Honey source I’ll mirror it exactly. Which do you want?
- Bread flour -> All purpose flour plus 1 to 2 teaspoons vital wheat gluten per cup to boost protein and chewiness
- Dark brown sugar -> Light brown sugar plus 1 tablespoon molasses (per cup) to get deeper molasses flavor
- Unsalted butter -> Salted butter (omit added salt) or browned butter for nuttier, deeper flavor
- Dark chocolate chunks -> Coarsely chopped bittersweet chocolate or a mix of semisweet chips and chopped dark chocolate
Pro Tips
– Chill dough longer than you think. 30 minutes helps, but if you can do 2 hours or overnight the flavor gets better and the cookies stay tall instead of spreading into flat pancakes. If dough gets too hard, let it sit 10 minutes on the counter before scooping.
– Use a mix of chopped chocolate bars and chips, and press a few big pieces on top right before baking. Big chunks give those gooey pockets and the pieces on top melt slower so you get pretty, melty chunks instead of everything blending into one chocolate blob.
– Bake one sheet at a time in the center of the oven and watch the time not the clock. Oven temps vary, so pull them when the edges look set but the center is still soft. They’ll firm up as they cool, so dont overbake trying to make them look perfect in the oven.
– If you want the Levain-style thick center, weigh or use a consistent scoop (3.5 to 4 oz is the goal) and press the tops a little before chilling. Consistent size means they’ll bake evenly, and pressing helps create that cratered, chunky look everyone loves.
Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies Recipe
I made the Best Double Chocolate Cookies and now my cookie jar is a crime scene — everyone knows where the evidence is.
8
servings
450
kcal
Equipment: 1. Oven and oven mitts — preheat to 375 F and bake one sheet at a time.
2. 2 baking sheets lined with parchment paper or silicone mats so cookies dont stick.
3. Metal mixing bowl (chill it for extra cold dough handling) plus at least one other bowl for dry ingredients.
4. Electric hand mixer or stand mixer for creaming butter and sugars (a sturdy spoon works if needed).
5. Whisk for combining flour, cocoa, baking powder or baking soda, and salt.
6. Rubber spatula and bowl scraper to fold in chocolate and scrape the sides.
7. Chef knife and cutting board to chop dark chocolate into big chunks.
8. Cookie scoop or 1/3 to 1/2 cup measuring cup to portion 3.5 to 4 ounce dough balls.
9. Cooling rack and airtight container for cooling and storing the cookies.
Ingredients
-
I can do that, but I don't have web access to pull the exact Modern Honey recipe. Do you want me to provide a well-researched, approximate copycat ingredients list based on common Levain dark chocolate chocolate chip recipes, or would you prefer to supply the source so I can mirror it exactly?
Directions
- Preheat oven to 375 F and line baking sheets with parchment paper or silicone mats so the cookies dont stick. Chill a metal mixing bowl in the fridge for a few minutes if you like extra cold dough handling.
- Beat softened unsalted butter with both brown sugar and granulated sugar until light and slightly fluffy, about 2 to 3 minutes. Scrape the bowl once or twice, dont overmix.
- Add 1 large egg and vanilla extract and mix until combined. The dough will look a tad glossy and soft.
- Whisk together all purpose flour, unsweetened cocoa powder, a pinch of baking powder or baking soda (use whichever your recipe calls for), and salt. Gradually add the dry mix to the wet just until you dont see streaks of flour. Dont overwork it.
- Fold in lots of chopped dark chocolate and chocolate chips by hand. You want big chunks and melty pockets, so use chopped bars plus chips for texture. Save a few chunks to press on top before baking.
- Scoop dough into large
- 5 to 4 ounce balls if you can, or use a generous 1/3 to 1/2 cup measure. For that Levain-style feel press the top down slightly so they bake evenly, and sprinkle reserved chunks on top.
- Chill the shaped dough balls at least 30 minutes to an hour in the fridge. Chilling helps keep them thick and prevents too much spread. If youre short on time, 20 minutes still helps.
- Bake one sheet at a time in the center of the oven for 9 to 12 minutes, until edges look set but centers still look soft and slightly underbaked. Rotate the pan halfway through for even browning.
- Let cookies cool on the baking sheet for 10 minutes so they finish setting, then transfer to a wire rack. They will be soft at first but firm up slightly while staying gooey inside.
- Store cooled cookies in an airtight container at room temp for up to 3 days, or freeze individual dough balls on a tray then bag them for longer storage. Warm frozen cookies for 10 to 15 seconds in the microwave before serving if you want that just-baked melty chocolate vibe.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 113g
- Total number of serves: 8
- Calories: 450kcal
- Fat: 24g
- Saturated Fat: 12g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 9g
- Cholesterol: 85mg
- Sodium: 280mg
- Potassium: 160mg
- Carbohydrates: 55g
- Fiber: 3g
- Sugar: 30g
- Protein: 6g
- Vitamin A: 500IU
- Vitamin C: 0.5mg
- Calcium: 40mg
- Iron: 2.5mg
