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)

Instructions

• 1 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.
• 2 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.
• 3 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.
• 4 Add 2 large eggs and 1-2 teaspoon vanilla extract and continue mixing until well
  combined.
• 5 Add your dry ingredient mixture and slowly combine until all of the flour has
  been incorporated into the dough.
• 6 Use a silicone spatula to fold in 2 cups white chocolate chips and 1 cup milk
  chocolate chips.
• 7 Using a heaping ice cream scoop or a scale, portion your dough into 5-ounce
  balls.
• 8 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.
• 9 Bake in the preheated oven at 400°F (205°C/Gas Mark 6) for 10-13 minutes or
  until the edges have set.
• 10 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.

Nutrition Info