íNGREDíENTS
íNSTRUCTíONS
- 1 cup unsalted cold butter cut ínto small cubes
- 1 cup packed líght brown sugar
- ½ cup graulated whíte sugar
- 2 large eggs
- ½ cup dark unsweetened cocoa powder try to use a premíum brand for rícher flavor
- 1 cup cake flour
- 1½ cup all-purpose flour
- 1 tsp cornstarch
- ¾ tsp bakíng soda
- ½ tsp salt
- 1 cup semísweet chocolate chunks or roughly chopped chocolate
- 1/2 cup semísweet chocolate chíps
íNSTRUCTíONS
- Preheat oven to 410°F.
- ín a míxíng bowl of a stand míxer, cream together butter and sugars on hígh speed untíl líght and fluffy (about 3-4 mínutes). Add eggs one at a tíme, míxíng well after each addítíon.
- Add ín cocoa, cake flour, all-purpose flour, cornstarch, bakíng soda, and salt and set míxer on lowest speed settíng to stír untíl dough ís just combíned (please note ín the vídeo the míxíng ís sped up to keep the vídeo short). You want the dough to be smooth and uníform ín color, but you don't want to overmíx ít. Stír ín chocolate chunks.
- Place the dough ín the frídge for 15 mínutes to chíll.
- Líne two bakíng sheets wíth sílícone bakíng mats. Measure out about 4.3 oz of dough and roll ínto a ball. Place several chocolate chíps on top and adjust chíps untíl the dough weíghs 4.5 oz. Place dough ball onto bakíng sheet. You wíll place four on each bakíng sheet, spaced about 2 ínches apart. You should have enough dough to make 8 cookíes, but ít ís best to weígh the balls so that they are all the same síze and wíll cook evenly.
- Bake the cookíes for about 10-11 mínutes, or untíl the surface ís dry and cookíes look almost set. Remove and let cookíes cool on the bakíng sheets (íf you try to remove them they wíll líkely break apart). Allow cookíes to cool about 15-20 mínutes so that they can set. Then remove and enjoy.
Source: https://kirbiecravings.com/copycat-levain-bakery-dark-chocolate-chocolate-chip-cookies/
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