Levain Bakery's chocolate chocolate chip cookie which I loved when I tried it on my trip to Manhattan. This one from Knewton was the best one I'd found so I wanted to make sure it would work at any altitude.
1 1/2 cups all-purpose flour
1 cup bread flour
5/8 cup cocoa powder
5/8 teaspoon baking soda
5/8 teaspoon salt
1 3/4 sticks (14 tablespoons) unsalted butter, cold, cut into tablespoons
1 cup packed brown sugar
1/4 cup granulated sugar
1 1/4 teaspoons vanilla extract
1 large egg + 1 large egg yolk
2 cups chocolate chunks
- Sift flours, cocoa powder, baking soda and salt together.
- Beat cold butter until creamy, 1-2 minutes. Add sugars and beat until combined. Add vanilla, egg and egg yolk until just combined. Add dry ingredients and beat until just combined. Do not overmix. Fold in chocolate chunks.
- Portion the dough into 4-ounce dough balls. Separate each ball into halves and combine the smooth halves together, leaving the "ripped" edges on the outside. Cover and chill or freeze for several hours or overnight. If making them as small dough balls, pat into thick discs.
- When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake for 17-18 minutes for larger cookies or 7-8 minutes for smaller cookies at higher altitudes or until middles are set. Cool completely on wire racks.