Double Chocolate Levain Style Giant Bakery Cookies
Double Chocolate Levain Style Giant Bakery Cookies
This recipe for the most delicious DOUBLE chocolate giant Levain style bakery cookies is a chocolate lover’s dream! My husband says they are a perfect brownie disguised as a cookie. They’re not fudgy, they’re soft and chewy with a crisp exterior. And they’re loaded with chocolate and chunks of chocolate chips for that textural delight! For those that are looking for a more traditional chocolate chip cookie, be sure to try these Levain Style Chocolate Chip Cookies too!
Double Chocolate Giant Bakery Cookies
Makes: 9 giant cookies
Ingredients:
- 1 cup unsalted butter, cut into small pieces, and very cold
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp vanilla extract
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup cake flour
- 1 1/2 cups all-purpose flour
- 3 cups semi-sweet chocolate chips
Directions:
- In the bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and sugar starting with the lowest setting. Beat at low, medium, and then high until the mixture is creamy.
- Add the eggs and vanilla one at a time until fully incorporated. Scrape down the sides with a spatula and reduce speed to the lowest setting. Add the cocoa powder, baking soda, cornstarch, salt, and both flours. Mix until a thick dough forms.
- Fold in the chocolate chips with a rubber spatula until evenly dispersed.
- Divide the dough into 9 equal pieces. Roll each piece in the palm of your hand to make a large ball. Place evenly separated to allow for spread on two parchment paper-lined aluminum baking sheets.
- Refrigerate for 20 minutes and preheat the oven to 410F.
- Bake each tray of cookies separately for 10-12 minutes on the center rack.
- Let cool on a cooling rack before serving warm!
*recipe inspired by The Domestic Rebel
