These copycat Levain Bakery cookies are like no other cookie you’ve ever eaten. For starters, they are huge (even by my standards). Literally, you could eat one of these cookies as your entire meal. The combination of dark chocolate and white chocolate is rich and sweet. You could swap the white chocolate chips for semi-sweet chips or peanut butter chips if you prefer. Walnuts would also be a welcome addition. Get ready to be amazed. Enjoy!
Chocolaty Chocolate Chip Cookies
Makes 8-12 cookies
1 cup cold butter cut into small cubes
1 cup brown sugar
½ cup sugar
½ cup dark cocoa powder
2 ½ cups all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon salt
1 1/3 cup white chocolate chips
Preheat the oven to 410°F. In large bowl, cream together the butter, sugar, and brown sugar until light and fluffy, about four minutes. Add the eggs one at a time, mixing well after each addition.
Meanwhile, in a medium bowl, add the cocoa powder, flour, cornstarch, baking soda, and salt and stir until combined. Add the dry powder mixture to the wet mixture, and mix on low speed until just combined. Stir in white chocolate chips. Chill dough in the refrigerator for 15 minutes.
Separate the dough into large balls and place on a cookie sheet lined with parchment paper. Lightly press the top of dough to smooth it. You will fit 4-6 cookies should fit on one large cookie sheet (yes, I told you they’re big). The dough makes 8-12 extra large cookies.
Bake the cookies for 9-11 minutes or until the top is golden brown. Let them rest for at least 10-15 minutes before eating.
This recipe is adapted from Modern Honey. You can find that recipe here.