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
1/2 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
Grab this guide to see our Top 25 Recipes of all time!
Free Popular Recipe Guide
Our top 25 recipes of all time!
Get the Recipe
- 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
- 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.
These are definitely my go-to chocolate cookies and I love to add different mix-ins! Everyone I’ve ever made them for love them too and I get requests for these every year =)
wow looks pretty cool.
I can’t wait to make these cookies for my grandson who is visiting this weekend.
These look so good! Can’t wait to try them this weekend.
I tried these once already and added a little lavender….they are ABSOLUTELY DELICIOUS!!
How far in advance can the cookie dough be made before baking? Or rather, how long can they be refrigerated/frozen before baking? I have SO MUCH holiday baking to do and I need to prep appropriately.
These look delicious. I like your comment about setting aside some time to enjoy one. I think I need a little bit of quiet time with one (or two) of these mountain cookies.
Wow, those cookies look incredible!! I would love to make them. Thanks for the recipe!
F.Y.I!…”Snowcap Chocolate Chips” are really just Mini Dark Chocolate Nonpareils and can be bought at: nuts.com. This website also sells Mini White Nonpareils or you can get white chocolate chips at any grocery store. Also my trick is to make them smaller and refrigerate the dough before forming the cookies so that they stay nice and chunky and not flat and dried out! Happy Holiday Baking!:)
I can’t wait to try these!
Also – because I also follow someone with delicious treats – try @joannebchang (she is a Boston local with numerous bakery locations around our city – photos are perfection!
These look incredible, I am a sucker for a chucky cookie!
I am obsessed with the Jacques Torres chocolate chip cookie here in NYC, after a friend told me she thought it was better than Levain. I haven’t made it to Levain yet, but I hope to very very soon! I love gooey centers. The Jacques Torres one is huge and flat, but not hard at all (which a I wouldn’t like). It’s still chewy and a little gooey in the middle, but layered with thick ribbons of their insane dark chocolate, plus sea salt and it tastes like a hint of almond extract (just barely). It’s to die for. Now I have to make these, and get to Levain, and test my favorite!! (And thank you for mentioning aluminum-free baking powder! Such a simple switch.)
These look incredible! Ever use the hot drinking glass trick to soften butter? Just pour boiling water in a glass, dump it out, and flip the warm glass over on top of a stick standing on it’s end. It’s a lifesaver!
They look so good! I really wanna bake them soon.
Okay stop, I’m literally drooling! These look amazing!
I love Levain Bakery! MUST try out this recipe.
huge, fluffy, doughy chocolate chip version! Just as mountainous (is that a word?!) as these, but plain, boring, yet yummy chocolate chip! haha, thank you for trying to understand Emma! It might be as easy as no cocoa added to mix, but I don’t know…again, no baking knowledge here!
OMG these look so good. I’ve been trying to think of a “holiday cookie” recipe to make soon, and these might just fit the bill.
These look so yummy and the photos are shot so well!!