Petitchef

Double Chocolate Chip Cookies Inspired By Levain Bakery




Last week my daughter and I were watching The Best Thing I Ever Ate and I was mesmerized by the giant dark chocolate cookies from Levain Bakery in New York City that Rocco DiSpirito was going on and on about.  They looked like giant fudgey chocolaty deliciousness.   I have not been able to get them off my mind (trust me, I’ve tried).   I had to replicate these cookies.     After searching the internet, I decided on which “copycat” recipe to try, the Giant Double Chocolate Chip Cookies from Annie’s Eats and My Baking Addiction.

AMAZING.   These are some impressive cookies.



They were everything I hoped for – dark, fudgey, thick and rich.   I could have probably baked mine a minute or two less (I like my cookies somewhere between raw dough and actual salmonella free fully cooked cookies, but I truly would be content just eating dough).

Here is the amazingly yummy Levain Bakery Inspired Double Chocolate Chip Cookie Recipe…

Giant Double Chocolate Cookies

Yield: 12 very large cookies

Ingredients:



1 cup (2 sticks) cold, unsalted butter, cubed

1¼ cup sugar

2 large eggs

½ cup dark cocoa powder

2¼ cups all-purpose flour

¼ tsp. coarse salt

1 tsp. baking powder

2½ cups semi-sweet chocolate chips

Directions:

Preheat the oven to 350? F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.



Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.



The dough is very thick.

Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.    I kneaded mine in the bowl, and that worked out just fine.



Divide the dough into 4 ounce portions (or divide into 12 equal pieces).  Roll each portion of dough into a ball and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.



They are so large that they reminded me more of hamburger patties on a baking sheet than of cookies.

Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.



They looked pretty good, but I had to make sure…





Yeah, I think those will do just fine.   Maybe with a nice glass of milk…





Double dark chocolate chocolate chip cookies.   SO good.

Oh, and a bit of great baking advice.  ALWAYS double check that the oven is empty before pre-heating.  I only did this to give everyone an example of what can happen (yeah, right,  something like that…)



Now to come up with some cute packaging ideas for these cookies.   They are so good that a few of them need to leave the house ASAP.  The temptation will be WAY too great otherwise.






Comments:

29/05/2014

I have used this recipe several times. For variety, I substitute coconut, nuts, white chocolate chips, oatmeal, etc. for the 2.5 cups of chocolate chips. I also roll the dough into logs for freezer storage. Slicing the log into individual cookies creates some great patterns.

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