Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
- 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.
