Chocolate Snowcap Mountain Cookies

I follow a lot of good accounts on Instagram. I mean, I hate to brag, but my follow game is on point. And spoiler: it’s a lot of pug and pig accounts. Ha! Of course I also follow family and friends, but probably some of the most inspiring groups I follow (other than the pugs which I already mentioned) is a number of chefs, restaurants, and bakeries. One account that has me cookie obsessed every time they post is Levain Bakery.

What? You all DON’T follow accounts filled with oversized, ooey-gooey cookies? Your loss.

This recipe is very much inspired by their IG account, because for weeks now I’ve been dying to make big, gooey cookies, and I finally made the time. But, if you can’t be bothered to make these cookies, feel free to go straight to the source and just order some from Levain. Either way you’ll want to get your giant glass of milk, cozy socks, and Netflix selection ready to go as these are not on-the-go cookies. They are big (hence the name “mountain cookies”), they are decadent, and they deserve a little sit-down-and-enjoy attention.

Now let’s bake.

Chocolate Snowcap Mountain Cookies, makes six

1/2 cup softened butter (room temperature)
1/3 cup sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup dark cocoa
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon aluminum-free baking powder
1 cup snowcap chocolate chips (I got mine at Target)
1/2 cup white chocolate chips

Cream together the butter and sugars for a couple minutes with an electric mixer (or stand mixer) until well combined.

Scrape down the sides of the bowl, and add the egg and vanilla extract. Mix until just combined.

Now add the cocoa, flour, salt, and baking powder and mix until a dough ball begins to form. You may need to mix by hand a little as this dough is fairly dense. Then stir in the chocolate chips.

On a baking sheet lined with a baking mat or parchment paper, divide the dough into six balls.

Bake at 350°F for 16-18 minutes. If you are aiming for slightly gooey centers, remove right at the 16 minute mark, but if you want them a bit more cooked through, then add on a minute or two. Again, these are inspired by Levain Bakery, which boasts very gooey centers, so I’m not going to tell you the right answer here but… I think you know it in your heart.

Remove to a cooling rack and allow to cool for a few minutes before enjoying.

If you’ve got a cookie craving, you’ve got to make these—they are too good! Here’s a couple notes:

-To soften butter, it’s best to just let it sit out on the counter, still in the wrapper or covered, overnight or half a day until softened.

-Each dough ball will be around 4 1/2 oz. if you like to measure as you go rather than divide into six eye-balling-it style.

-If you can’t find snowcap chocolate chips, you can just use semi-sweet chocolate chips and it’s basically the same. The only difference is the little, white sprinkles from the snowcaps add a little crunch and some color contrast to these, but no biggie if you can’t find any.

Happy baking! xo. Emma

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5 from 1 vote

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Yield 6 cookies

Ingredients

1x2x3x

• ▢ ½ cup softened butter (room temperature)
• ▢ ⅓ cup sugar
• ▢ ⅓ cup brown sugar
• ▢ 1 egg
• ▢ ½ teaspoon vanilla extract
• ▢ ¼ cup dark cocoa
• ▢ 1 cup all-purpose flour
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon aluminum-free baking powder
• ▢ 1 cup snowcap chocolate chips (I got mine at Target)
• ▢ ½ cup white chocolate chips

Instructions

• Cream together the butter and sugars for a couple minutes with an electric mixer (or stand mixer) until well combined.
• Scrape down the sides of the bowl, and add the egg and vanilla extract. Mix until just combined.
• Now add the cocoa, flour, salt, and baking powder and mix until a dough ball begins to form. You may need to mix by hand a little as this dough is fairly dense. Then stir in the chocolate chips.
• On a baking sheet lined with a baking mat or parchment paper, divide the dough into six balls. Bake at 350°F for 16-18 minutes. If you are aiming for slightly gooey centers, remove right at the 16 minute mark, but if you want them a bit more cooked through, then add on a minute or two. Again, these are inspired by Levain Bakery, which boasts very gooey centers, so I’m not going to tell you the right answer here but… I think you know it in your heart.
• Remove to a cooling rack and allow to cool for a few minutes before enjoying.

Credits // Author and Photography: Emma Chapman. Photos edited with the NEW A Beautiful Mess actions.