Chocolate Chip Levain-Style Cookies with Dark Cocoa

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Thick, gooey, and slightly crisp chocolate chip cookies inspired by the Levain Bakery style, featuring dark cocoa powder for rich depth. This American-inspired recipe, ready in about 34 minutes, layers all-purpose flour, dark cocoa powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 14 min Serves 8 American cuisine 420 cal/serving

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Ingredients

2 1/4 cups all-purpose flour
3 tbsp dark cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks), cold and cubed unsalted butter
1/2 cup granulated sugar
1 cup, packed light brown sugar
2 large eggs
2 tsp vanilla extract
2 cups semisweet chocolate chips
1 cup, coarsely chopped (optional) walnuts

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Instructions

Step 1: Preheat oven to 375°F. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 3 tbsp dark cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
Step 2: In a large bowl, beat 1 cup cold cubed unsalted butter with 1/2 cup granulated sugar and 1 cup packed light brown sugar on medium speed until creamy but still chunky, about 2 minutes.
Step 3: Add 2 large eggs one at a time, mixing well after each addition, then stir in 2 tsp vanilla extract.
Step 4: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined.
Step 5: Fold in 2 cups semisweet chocolate chips and 1 cup coarsely chopped walnuts if using.
Step 6: Using a large ice cream scoop, drop 8 cookie dough balls onto a parchment-lined baking sheet, spacing 3 inches apart.
Step 7: Bake for 12-14 minutes until cookies are puffed and edges are set but centers remain soft.
Step 8: Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.