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Levain Bakery Black and White Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Servings 9

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.