adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Copycat Levain Fall Chocolate Chunk Cookies
0 Likes
Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
393 minutes
Recreate Levain Bakery's seasonal Fall Chocolate Chunk cookies at home before they're gone!
Ingredients:
  • 2 3/4 cups (330g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 10 tablespoons (140g) unsalted butter, softened
  • 1/2 cup (107g) dark brown sugar, tightly packed
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (40g) molasses
  • 10 ounces (283g) dark chocolate callets or chunks
Instructions:
  • Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
  • Cream the butter, sugars, and molasses: In a stand mixer with the paddle attachment or a large bowl with a hand mixer, beat the butter, brown sugar, granulated sugar, and molasses on medium-high speed for about 4 minutes until pale and fluffy.
  • Incorporate the eggs one at a time, whisking thoroughly after each addition. Use a rubber spatula to scrape the sides and bottom of the bowl.
  • Incorporate two-thirds of the flour mixture on low speed or gently fold in with a rubber spatula until fully combined and no flour streaks are visible.
  • Incorporate chocolate chunks: Toss chocolate chunks in remaining flour and fold into the dough using a rubber spatula until evenly mixed. Avoid using a mixer to prevent it from struggling with the large chunks. Expect a thick dough consistency.
  • Separate the dough: Divide it into 8 even portions, each weighing around 5 ounces (140g). Embrace the rustic look by keeping the mounds rough for a crunchy exterior on the cookies.
  • Refrigerate overnight: Place the cookie dough mounds on a parchment-lined plate, wrap tightly with plastic wrap, and let chill in the refrigerator for at least 6 hours or up to 1 week.
  • Preheat the oven to 400°F and position racks on the top and bottom. Prepare two baking sheets with parchment paper or silicone baking mats.
  • Baking: Arrange 4 cookies on each baking sheet, ensuring they have enough room to spread out. Bake for 18 to 20 minutes, rotating the sheets halfway through. Your cookies should be a beautiful golden brown with crispy edges and cracks.
  • Allow the cookies to cool on the baking sheet for a minimum of 10 minutes. Enjoy them warm or at room temperature. For optimal freshness, consume the cookies on the same day. Store in an airtight container at room temperature for up to 2 days. Cookies are best enjoyed within this time frame as they may lose their texture after 2 days. Your feedback is appreciated below!

Similar Recipes