These jumbo bakery style chocolate cookies require a large glass of milk. When fresh hot, the centers are gooey and when cooled they stay incredibly soft for days. Inspired from the famous New York Levain Bakery cookies, these cookies will save you quite a few dollars and I think they taste just as good (dare I say, even better)!

Why is this the perfect cookie?

These cookies stay incredibly soft due to the addition of corn starch. They are also baked at a high temperature to create a crispy exterior and keep the interior soft and gooey when hot. It’s almost like brownie batter oozing. I also prefer using dark dutch processed cocoa powder to create a darker and richer flavor.

To recreate the jumbo size cookies from Levain Bakery or popular Crumbl cookie shop, the cookie dough will weigh 6 oz each! It means you can really only fit 4 on a pan. They are large enough that you will feel the need to share it. I also love to put them in a gift bag with a ribbon and it feels substantial enough to give as a small birthday gift to a neighbor.

You can also make these into smaller standard cookies to feed a crowd and they are still delicious. When I do that, I like to turn the oven temperature down to 375.

Baking chip options

There are many ways you can add to this cookie. I change it up depending on my mood. You can add all dark chocolate for the mega dark chocolate experience, or add a combination of 2 such as semi sweet and dark, OR sometimes I even like to do a combination of 3 – milk, semi sweet, and dark – making it the ultimate triple chocolate experience.

You can also make this a chocolate peanut butter version by adding peanut butter baking chips. Because the dough is the same, you can also easily do half and half to please both cravings!

Keeping them fresh

Keep your cookies in an airtight container and they’ll stay fresh for a week or freeze for a few months. You can also freeze the dough ahead of time. I like to form them into balls, place them on a baking sheet in the freezer (so they freeze without sticking all together), then transfer to an airtight container or bag and place back in the freezer.

Happy baking!

Double Dark Chocolate Cookies

Lori Vaughn

These bakery style chocolate cookies are extremely rich and stay soft for several days. Loaded with 2 kinds of chocolate chips (or peanut butter chips), these jumbo cookies have a gooey center when fresh and hot, and a soft thick center when cooled. Inspired from the famous Levain Bakery and Crumbl cookie stores spreading wide, these cookies will save you quite a few dollars and I think they taste just as good (dare I say, even better). 

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 8 jumbo cookies or about 24 standard cookies

Ingredients

  

• 1 cup cold unsalted butter, cubed
• 1 cup (200 g) brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, cold
• 1 tsp vanilla extract
• 2 ¼ cups (281 g) all purpose flour spooned and leveled or weighed
• ½ cup (42 g) dutch processed cocoa powder*
• 3 TB (22 g) corn starch
• 1 tsp baking soda
• 1 tsp salt
• 2 cups chocolate chips or peanut butter chips*
• 1 cup chopped walnuts (optional)

Instructions

 

• Preheat oven to 400° F for jumbo cookies or 375° F for smaller cookies.
• Place cubed butter and sugars into a stand mixer and blend well until butter and sugars are fully blended together.
• Add eggs and vanilla. Blend together with the sugar-butter mixture.
• In a separate bowl, whisk together the dry ingredients (except chocolate chips). This is optional to mix in a separate bowl first, but I like to make sure all the dry components are evenly balanced and mixed to prevent an uneven blend when it hits the wet mixture. Combine the dry mixture with the wet, and mix on low until the two are just combined.

  You don't want to over mix this portion. Over mixing can cause flat cookies.
• Add chocolate chips and any nuts as desired and pulse gently until mixed in.
• Weigh out dough balls to be about 6 oz each (about ¾ cup per ball). Place 4 cookie balls on each sheet (8 balls total) and bake for 10-12 minutes.* (See note for smaller cookies)
• Let the cookies rest on the pan for at least 10 minutes, then transfer to a cooling rack.
• These will stay fresh in an airtight container for several days (but edible for much longer). These also freeze great. Let cool completely, then put them in an airtight bag or container and freeze for up to 3 months. You can also freeze the preformed dough balls as well for an easy way to have fresh hot cookies to pull out whenever!

Notes

1. I prefer dutch processed or dark cocoa powder, but regular unsweetened cocoa still works.
2. I like to use a combination of dark chocolate chips and semi sweet chocolate chips, but you can use whatever combo you'd like. I've even done a triple combo with dark, semi sweet, and milk, and I loved that as well. Of course exchange for peanut butter baking chips for the chocolate + peanut butter combo. Peanut butter baking chips can be found in the baking aisle next to the chocolate chips. Feel free to add chopped nuts if you desire. 
3. These also make delicious smaller cookies. Turn down the heat to 375 and bake for 8 minutes. Remember the cookies continue to bake on the pan when you pull them out of the oven. Let them rest for 5 minutes before transferring to cooling rack. 

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