Hey there, chocolate lovers! Get ready to indulge in the irresistible goodness of the iconic Levain Bakery Dark Chocolate Chocolate Chip Cookies straight from the heart of NYC. Who’s up for a taste of these heavenly treats? Introducing the ultimate Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies with a solid 5-star rating – and trust me, they’ve earned every bit of it!
Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies
Ingredients
- 1 cup Cold Butter cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 Eggs
- 1/2 cup Dark Baking Cocoa
- 1 cup Cake Flour
- 1 1/2 cups All-Purpose Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/3 cups Semisweet Chocolate Chips
Instructions
- Preheat your oven to 410 degrees Fahrenheit.
- In a big bowl, let’s start by creaming together the cold butter and sugars until it’s light and fluffy – takes about 4 minutes. Add the eggs one at a time, making sure to mix well after each addition.
- Time to bring in the chocolatey magic! Add the dark baking cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Stir it all up until it’s beautifully combined. Now, fold in those delicious semisweet chocolate chips.
- Give your dough a little chill time – about 15 minutes should do the trick.
- Now, let’s shape the dough into some generous balls and place them on a lightly colored cookie sheet. If you’re feeling fancy with a scale, aim for cookies ranging from 4.5 to 6 ounces. You’ll fit 4-6 cookies on one large sheet, and trust me, it’s worth it. This dough makes 8-12 extra-large cookies.
- Into the oven they go! Bake for 9-11 minutes or until they sport a lovely golden brown on top. Once they’re out, let these beauties rest for at least 10-15 minutes to set.