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:

1. 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.
2. 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.
3. Fold in the chocolate chips with a rubber spatula until evenly dispersed.
4. 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.
5. Refrigerate for 20 minutes and preheat the oven to 410F.
6. Bake each tray of cookies separately for 10-12 minutes on the center rack.
7. Let cool on a cooling rack before serving warm!

*recipe inspired by The Domestic Rebel