The aroma of freshly baked cookies wafts through the air, instantly lifting spirits and conjuring memories of joyous moments spent in the kitchen. Among the many cookie recipes I’ve tried, there’s something undeniably special about Levain Triple Chocolate Cookies. Their thick, soft centers filled with gooey chocolate make them feel like a warm hug on a chilly day. Trust me, every bite is an indulgent experience that transforms an ordinary moment into something extraordinary.

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Who first thought of mixing all the best types of chocolate into a cookie? Whoever it was, they deserve a medal! These cookies not only satisfy the sweet tooth but also provide an unforgettable bite that rivals even the best bakery offerings. Fast, easy, and utterly delicious, it’s no wonder they have become a go-to favorite in my house. I can’t wait for you to join me in baking these heavenly treats!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Levain Triple Chocolate Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Levain Triple Chocolate Cookies

Why You’ll Love This Recipe

Simple & Quick: With no chilling required, you can have these cookies ready in about 30 minutes!
Irresistible Flavor: Three kinds of chocolate meld together to create an explosion of flavors in every bite.
Eye-Catching Appeal: These cookies are simply gorgeous, with melted chocolate chunks peeking through a golden-brown surface.
Flexible Serving: Perfect for snacks, parties, or late-night cravings—no one will complain about a fresh batch around!
Over-the-Top Decadence: The combination of rich chocolate flavors satisfies the deepest dessert cravings.

Ingredients You’ll Need

1¼ cups softened, salted butter: It gives richness and enhances the flavor profile. For a dairy-free alternative, use vegan butter.
½ cup light brown sugar: This adds moisture and a slight caramel flavor. Dark brown sugar can also work if you prefer a deeper taste.
¾ cup granulated sugar: Balances the caramel notes of brown sugar while contributing to the cookie’s sweet crust.
3 large eggs: Essential for structure and moisture. Make sure they’re at room temperature for the best mixing.
3 tsp. vanilla bean paste: Offers a beautifully aromatic flavor. You can substitute it with pure vanilla extract, but the paste adds wonderful flecks of vanilla.
3½ cups (420g) all-purpose flour: Acts as the base for your cookies. Ensure you spoon and level it for accuracy.
60 grams unsweetened cocoa powder: The heart of the chocolate flavor. Use Dutch-process cocoa for a more intense taste.
½ tsp. kosher salt: Enhances all the sweet flavors and balances the recipe.
2 tsp. baking powder: Helps the cookies rise to achieve that thick texture we love.
2 tsp. cornstarch: Contributes to soft cookies by slowing down gluten formation. If you’re out, a little extra flour can work too.
½ tsp. baking soda: Aids in spreading and creates a crispy edge.
4 tsp. milk: Adds moisture to the dough without making it too runny. Feel free to use any milk type, including non-dairy.
550 grams of mixed chocolate (milk chips, dark chips, and chopped milk chocolate bars): The star of the cookie! Having a mix ensures a melting sensation of different chocolate flavors.
50 grams additional chocolate chips: Added right after baking for that perfect late-melting texture on top.

How to Make Levain Triple Chocolate Cookies

Cream the Butter and Sugars: In a large bowl, use an electric mixer to beat together 1¼ cups softened, salted butter, ½ cup light brown sugar, and ¾ cup granulated sugar until fluffy and well-combined. This step is key for incorporating air into your dough, resulting in cookies that are chewy and soft.
Add Eggs and Vanilla: Introduce 3 large eggs, one at a time, mixing well after each addition. Add in the 3 teaspoons of vanilla bean paste until the mixture is creamy and well-blended. This step imparts a rich flavor essential to your cookies.
Combine Dry Ingredients: In another bowl, whisk together 3½ cups all-purpose flour, 60 grams unsweetened cocoa powder, ½ teaspoon kosher salt, 2 teaspoons baking powder, 2 teaspoons cornstarch, and ½ teaspoon baking soda. Slowly incorporate the dry ingredients into the wet mixture, ensuring there are no lumps.
Add the Milk and Chocolates: Pour in 4 teaspoons of milk, mixing until just combined. Then, fold in 550 grams of mixed chocolate—milk chips, dark chips, and chopped milk chocolate bars. This is where the decadent chocolate flavor truly takes shape, ensuring each bite is filled with melty goodness.
Scoop and Shape Cookies: Using a cookie scoop or your hands, shape the dough into 4-ounce rounds. Gently poke the tops to create texture. Note that chilling isn’t necessary; these cookies are designed to be rich and thick right from the oven.
Bake the Cookies: Preheat your oven to 350°F (175°C) and place the cookie rounds on a parchment-lined baking sheet, ensuring space for spreading. Bake for 12-13 minutes until the edges are golden and the centers are still soft. In the last minute, sprinkle the tops with 50 grams of additional chocolate chips. This elevation of melted chocolate makes for gooey perfection.
Cool on Sheets: After baking, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling step helps them set up, yielding that delightful chewy texture.

Storing & Reheating

To store your Levain Triple Chocolate Cookies, place them in an airtight container at room temperature for up to a week. If you’d like to extend their life, refrigerate them for up to 2 weeks. Alternatively, freeze the cookies by placing them in a single layer in a freezer-safe bag or container for up to 3 months. When you crave a warm cookie, simply reheat it in the microwave for about 10-15 seconds. Keep in mind that freezing might alter the texture slightly, so a quick warmth will help them regain that slightly gooey goodness.

Chef’s Helpful Tips

If your dough seems too sticky, you can add a tablespoon or two of flour, but avoid overmixing to prevent tough cookies.
Room temperature eggs mix better with cold butter for that luscious texture.
Watch the bake time closely, as every oven varies; look for firm edges with soft centers.
For intense chocolate flavor, mix in some chocolate extract along with the vanilla.
To make ahead, scoop the dough into balls and freeze before baking; just add a few extra minutes to the bake time when you’re ready to enjoy.

Baking these cookies is an experience everyone should try at least once. The combination of richness from three kinds of chocolate along with the nibbling experience is unforgettable. Don’t hesitate to make extras—these cookies will disappear fast!

Recipe FAQs

Can I use a single type of chocolate in this recipe?

Absolutely! If you prefer, you can use just one type of chocolate, whether it be milk, dark, or semi-sweet. However, I encourage you to experiment and find your favorite combination for an even more enhanced flavor.

How do I know when the cookies are done baking?

Look for lightly golden edges and a slightly soft center. The cookies will continue to firm up as they cool. This gives you a chewy cookie with that perfectly gooey inside!

Can I make these cookies gluten-free?

Yes, you can adapt this recipe using a 1:1 gluten-free flour blend in place of all-purpose flour. Your cookies should still turn out deliciously chewy and rich when using good quality gluten-free flour.

Can I freeze the cookies after they are baked?

Yes! Baked cookies can be stored in an airtight container and frozen for up to 3 months. To enjoy, simply let them thaw at room temperature or reheat for a delightful warm treat.

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Levain Triple Chocolate Cookies