Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 410°F (210°C) and line baking sheets with parchment paper.
- In a mixing bowl, combine cold, cubed unsalted butter and granulated white sugar. Beat until light and fluffy.
- Add large eggs one at a time, mixing well after each addition.
- Gradually add dark cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt while mixing until combined.
- Fold in semisweet chocolate chunks until evenly distributed.
- Chill the dough in the refrigerator for about 15 minutes.
- Scoop out about 4.5 oz of dough for each cookie and roll into a ball.
- Sprinkle additional semisweet chocolate chips on top of each cookie dough ball.
- Bake for 10-11 minutes until tops are dry but centers are soft.
- Allow the cookies to cool on the baking sheet for 15-20 minutes before transferring to a wire rack.
Nutrition
Notes
These Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookies are versatile and can be customized to fit any dietary preference. Remember to chill the dough for the best texture.