Levain Bakery Black and White Cookies

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Indulge in these Levain Bakery Black and White Cookies! They’re soft, thick, and chewy dark chocolate cookies loaded with white chocolate and milk chocolate chips. Perfect for chocolate lovers, these triple chocolate cookies bring a bakery-style treat right to your home.

When Levain Bakery comes out with a new cookie flavor, I head straight to my test kitchen to recreate it for you. They recently released their Black and White Chip Cookie to celebrate their new store, and it is absolutely divine. Fun fact: the first recipe I ever posted on Modern Honey was Levain Bakery Chocolate Chip Cookies.

Since this cookie uses black cocoa, you could even call them Solar Eclipse Cookies, especially with the solar eclipse happening tomorrow, April 8th. If you adore chocolate, you’ll love these rich dark chocolate cookies with white and milk chocolate chips.

What makes these cookies special is the dark cocoa powder, also known as black cocoa powder. It’s incredibly rich and is used in recipes like homemade OREOs or dark chocolate cake. The sweet white and milk chocolate chips contrast perfectly with the dark cocoa powder.

Levain Bakery Black and White Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Servings 9


  • – 1 cup cold butter or barely softened, cut into small cubes
  • – 1 cup brown sugar
  • – 1/2 cup sugar
  • – 2 large eggs
  • – 1/2 cup dark unsweetened cocoa powder
  • – 2 1/2 cups all-purpose flour or 1 cup cake flour + 1 1/2 cups all-purpose flour
  • – 1 teaspoon cornstarch
  • – 3/4 teaspoon baking soda
  • – 1/2 teaspoon salt
  • – 1 11-ounce bag white chocolate chips
  • – 1 cup milk chocolate chips


  • Preheat your oven to 400°F. In a large mixing bowl, cream together the cubed butter, sugar, and brown sugar for 3-4 minutes until light and fluffy. Scrape the sides of the bowl halfway through to ensure even mixing.
  • Add the eggs (and vanilla, if using) and mix for 1 more minute until smooth and creamy.
  • Fold in the dark cocoa powder, flour, cornstarch, baking soda, and salt. Mix until just combined. Fold in the white chocolate chips and milk chocolate chips.
  • Roll the dough into 6-ounce balls. Weighing the dough with a food scale ensures even baking. Place the dough balls on a light-colored baking sheet to prevent the bottoms from browning too much.
  • Bake for 9-11 minutes. After baking, let the cookies set for at least 10 minutes.


**Substitutions and Variations:**
  • Optional: Add 1 teaspoon of vanilla extract.
  • You can use any type of unsweetened cocoa powder instead of dark cocoa powder. The cookies might be lighter in color but will still taste delicious.
  • If you prefer a sweeter cookie, add 2 more tablespoons of sugar. This will make the cookies slightly sweeter and thinner.
  • Substitute milk chocolate chips with semi-sweet chocolate chips for a darker chocolate flavor.

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