Levain Dark Chocolate Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup cold butter, cut into small cubes
02 -
1 cup brown sugar
03 -
1/2 cup sugar
04 -
2 eggs
→ Dry Ingredients
05 -
1/2 cup dark baking cocoa
06 -
1 cup cake flour
07 -
1 1/2 cups all-purpose flour
08 -
1 teaspoon cornstarch
09 -
3/4 teaspoon baking soda
10 -
1/2 teaspoon salt
11 -
1 1/3 cups semisweet chocolate chips
# Instructions:
01 -
Preheat oven to 410 degrees Fahrenheit.
02 -
In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes.
03 -
Add eggs one at a time, mixing well after each addition.
04 -
Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Stir until combined.
05 -
Stir in semisweet chocolate chips.
06 -
Chill the dough for 15 minutes.
07 -
Separate dough into large balls and place on a lightly colored cookie sheet. Lightly press the top of the dough to smooth out. If using a scale, make dough balls between 4.5 ounces and 6 ounces. Arrange 4-6 cookies on one large cookie sheet.
08 -
Bake for 9-11 minutes, or until golden brown on top.
09 -
Let the cookies rest for at least 10-15 minutes to set before serving.
# Notes:
01 -
Chill the dough slightly to enhance texture.
02 -
Use a kitchen scale for consistent cookie sizes.