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Levain Style Triple Chocolate Cookies

What’s so special about a levain cookie, and why do I need one? First of all, you get a lot of bang for your buck because technically you can say that you only ate ONE cookie (no one else needs to know that it was the size of your hand).

This is dessert efficiency at it’s very best!

Levain-style cookies are as big as a cookie can get while maintaining a crispy edge and a molten-lava filling. They are soft, gooey, delicious, and ultra-comforting.

This recipe prepares 6 large levain-style cookies. Feel free to double it if you’re baking for a crowd.


113 gr / ½ c butter

105 gr / ½ c brown sugar

55 gr / ¼ c white sugar

1 egg

26 gr dark cocoa powder

72 gr / 2/3 c pastry flour

72 gr / 2/3 c all-purpose flour

½ tsp cornstarch

½ tsp baking soda

½ tsp salt

100 gr chocolate chips (milk, dark, or white)

50 gr chocolate chips, for garnish

Sea salt, for garnish


Sift your dry ingredients. Cream the butter and sugars together in a stand mixer. Add the egg and blend till fluffy and smooth. Add the dry ingredients and the 100 grams of chocolate chips. Blend on low speed just till mixed. (Overmixing will cause a dry cookie, so be careful). Give it a good stir with a rubber spatula to be sure you haven’t missed incorporating the dry ingredients from the bottom of the bowl. The batter will be quite soft.

Cover the bowl in plastic and place in the refrigerator for at least one hour.

Preheat your oven to 325°F / 163°C.

Line a baking sheet with non-stick paper or a silpat.

Separate the dough into 6 equal-sized rounds. If you’re going for perfection, weigh your dough and divide the number by six then weigh each individual round to that number. (Eyeballing works just fine, too). Divide the rounds onto your prepared baking sheet and sprinkle each with just a few flakes of sea salt. (The purpose is to enhance flavor, not to end up with a salty cookie).

Bake in your preheated oven for about 14 minutes. It is done when the sides are set and the center flattens, is still gooey, but no dent remains in the top if you touch it with your finger.

Immediately after removing from oven, garnish with the remaining chocolate chips.

Raw dough can be refrigerated up to 4 days, or frozen up to 3 months. Baked cookies will remain fresh for 1 week, covered, at room temperature. But trust me, they won’t last that long!

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