Levain Bakery cookies. I think I've got the chocolate chip ones out of my system (for now) as I've come to realize that while I do like the original Levain Bakery chocolate chip cookies, some of the copycat recipes I've tried out have also been excellent and satisfy my chocolate chip cookie sweet tooth (yes, I have one of those). So I don't feel the need to make an exact Levain copycat because there are quite a number of acceptable substitutes out there.
tried one some months ago before I even went to Levain and that turned out well but not quite like the real thing. This copycat from Kirbie's Cravings seemed quite popular and looked amazing on her site. It's the exact same recipe I found on Modern Honey as well. So that became attempt #2.
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder (I used Pernigotti cocoa)
1 cup cake flour
1 1/2 cups all-purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups semisweet chocolate chips and/or chunks (I used half semisweet, half milk chocolate chips)
- In a mixing bowl of a stand mixer with the paddle attachment, cream the butter, dark brown sugar and granulated sugar on high speed until light and fluffy, about 3-4 minutes. Add eggs, one at a time, mixing well after each addition.
- Whisk together cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda and salt. Add to mixing bowl on lowest speed, mixing until just combined. Do not overmix. Fold in chocolate chips or chunks.
- Portion into generous 4-ounce dough balls, cover and chill for 15 minutes or longer.
- When ready to bake, preheat oven to 410 degrees F. Line baking sheets with parchment paper and evenly space chilled dough balls. Bake for 12-15 minutes or until surface is dry and cookies look almost set. Let cool for a few minutes on baking sheet then remove to wire cooling racks to cool completely.