Levain Bakery when my old college roommate sent me their chocolate cookies for my birthday. It was more than 6 or 7 years ago but to this day I remember they were huge slabs of chocolate goodness. It seems almost misleading to call them merely "cookies" because that makes them sound so normal and there's nothing normal or modest about a Levain cookie.
Love From the Oven lured me in first because they looked exactly like how I remembered Levain Bakery's cookies looked. Even if they weren't the same cookies, they looked the part and yes, you know, that chubby appeared got me.
1 1/4 cups sugar
1/2 cup dark cocoa powder
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
2 1/2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- 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 the bowl as needed. Mix in the cocoa powder until blended.
- Add the flour, salt, and baking powder; mix on low speed just until incorporated. Fold in the chocolate chips.
- Portion dough into golf-ball size dough balls and flatten slightly into thick discs.
- Evenly space on prepared baking sheet and bake 16-20 minutes. Cool for 5 minutes then transfer to wire cooling rack to cool completely.