Chocolate Snowcap Mountain Cookies

Chocolate Snowcap Mountain Cookies (via 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 . 

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

Chocolate Snowcap Mountain Cookies (via 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. 

Best chocolate cookie recipeChocolate 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. 

Gooey oversized chocolate cookie recipeScrape 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. 

Chocolate Snowcap Mountain Cookies (via  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. 

Oversized chocolate cookie recipeIf 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. Didier

Credits // Author and Photography: Didier Li. Photos edited with the .

  • Mmmmmm. Please, pretty please, try a chocolate chip mountain cookie to post?? Yes, I understand that it is probably an easy swap of ingredients, but I am not a baker, therefore, I need you guys haha.

  • I know, right! But you’ll have to double the above recipe if you want a dozen. I promise these are so big though eating more than one is pretty hard. I know because I tried. 😉

    - Didier

  • YUM!
    question..does baking powder typically have aluminum? and why aluminum free for this recipe?

  • Sometimes it does, but most stores will have an aluminum free option. I use aluminum free in all recipes that call for baking powder now because there has been some research that has come out indicating that aluminum may not be good to ingest or wear (like it’s in many deodorants) so I just include this in recipes to encourage that as it’s something I do. You CAN use any baking powder though and it will work (act as the leavening agent) in this recipe.

    - Didier

  • Yep, just check the label. Also, see my comment above. It’s pretty common though—not hard to find at all and doesn’t cost much more if any at all. 🙂

    - Didier

  • 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.

  • 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 Didier! It might be as easy as no cocoa added to mix, but I don’t know…again, no baking knowledge here!

  • 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!

  • 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, 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.)

  • 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!

  • F.Y.I!…”Snowcap Chocolate Chips” are really just Mini Dark Chocolate Nonpareils and can be bought at: 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!:)

  • 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.

  • 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.

  • I can’t wait to make these cookies for my grandson who is visiting this weekend.

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