Levain Bakery Black and White Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 9 1x
- Category: Dessert
Ingredients
- – 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
Instructions
- 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.
Notes
**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.
