One of my 2020 baking projects involved learning how to make Levain Bakery-style cookies at home. If you aren’t familiar, Levain Bakery is a New York institution famous for it’s oversized gourmet cookies with their unique texture and wonderful flavor combinations. I’ve already shared some of their signature cookies like the Levain Chocolate Chip Cookies, Levain Oatmeal Raisin Cookies, and the Dark Chocolate Peanut Butter Chip Cookies (my husband’s personal favorite). But this mint version needed a place all its own because I loved it so much! The Ghiradelli green mint baking chips are wonderful and have the creamiest, best mint flavor that goes so well with the dark chocolate cookie base. If you don’t have them at your local store, it’s worth ordering online, although I’m also including some ideas for other options. If you love all things chocolate and mint like we do, be sure to also check out our Fudgy Frosted Chocolate Mint Brownies, Mint Chocolate Chip Ice Cream, and Andes Mint Cookies next!
Why this recipe works
It’s the same tried and tested dark chocolate cookie base that I’ve used in other recipes, so you know it’s gonna be good! The flavor and color combo of these cookies means they great for festive holidays like Christmas or St. Patrick’s Day, although we will honestly eat them at any time of the year. Levain-style cookies are all about the method: Creaming COLD butter to soften it, using a combinations of regular all-purpose flour and cake flour, and baking giant balls of dough at a higher-than-typical temperature all contribute to the deliciously thick and almost scone-like texture of their cookies.
Ingredient Notes
Ghiradelli green mint chips: If you have trouble finding these, you could always order them online or instead use Andes mint chips (another personal favorite flavor-wise although they won’t have quite the same visual impact as the Ghiradelli chips). Cocoa powder: These can be made with regular unsweetened cocoa powder or your favorite dark cocoa powder without any other adjustments to the recipe. My favorite cocoa brands are Ghiradelli and Rodelle, but Hershey’s works just as well! Cake flour substitute: If you don’t have cake flour, you can increase the cornstarch to 2 Tablespoons + 1 teaspoon and increase the regular all-purpose flour to 2 ⅓ cups.
How to Make This Recipe
Recipe Tips
You want to let these cookies set, not just cool. Because of their unique size and baking method, they will still be on the raw-side if you break one open just 15 minutes after baking. But if you let them sit for a full hour to rest, the residual heat will continue to cook the cookie so it’s just set all the way through. Peppermint version: During the holidays when specialty peppermint chips abound, you could try using 1 ½ cups of Andes peppermint baking chips, Ghiradelli peppermint chunks, or an equivalent amount of peppermint bark that has been chopped into small pieces along with 1 cup each of white chocolate and semisweet chocolate chips. Mini-version: These cookies are enormous, so if you prefer more of a standard-size cookie you can make 16 (still generous) cookies that are about 3 to 3.5-ounces each. But in order to get them to bake the same and turn out thick, you will need to divide out the cookie dough and place them on the baking sheet, then refrigerate for AT LEAST 30 minutes before baking. Letting them chill first helps the dough set up and lowers the temperature of the dough so they don’t spread as quickly or as much during baking. Storage: These will be good for 4-5 days when stored in an airtight container at room temperature. You can also freeze them for up to 3 months. Thaw before enjoying. I recommend warming them in the microwave for a few seconds so they taste fresh and warm!
More Cookie Recipes
Big Blue Monster Stuffed Cookies Almond Joy Cookies Fluffernutter Cookies Frosted Fruity Pebbles Cookies
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