Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
8 -12
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Course
Dessert
Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies
Description
The Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies use a mixture of cake flour, all-purpose flour, baking cocoa, and both brown and white sugars creamed with cold butter. The addition of cornstarch aids in tenderizing the texture, while baking soda and salt provide leavening and balance. Two eggs incorporate moisture and richness.
Mixing in a generous amount of semisweet chocolate chips offers melty pockets of chocolate throughout the thick dough, which is chilled to firm before portioning into large balls weighing between 4.5 and 6 ounces each. Baking at 410°F for around 9-11 minutes creates a cookie with golden brown tops and edges, while the centers remain soft upon resting.
Allowing cookies to rest 10-15 minutes after baking helps them set, to maintain the signature dense and gooey texture. Yielding 8-12 extra-large cookies, these resemble the renowned bakery version in both size and indulgent chocolate flavor.
Ingredients
- 1 cup butter cut into small cubes, cold
- 1 cup brown sugar
- 1/2 cup sugar
- 2 egg
- 1/2 cup baking cocoa dark
- 1 cup cake flour
- 1 1/2 cup all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cup semisweet chocolate chips
Instructions
- Preheat oven to 410 degrees.
- In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
- Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips.
- Chill dough for 15 minutes.
- Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
- Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.
User Reviews
Overall Rating
5
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