These decâdent double chocolâte chip cookies âre thick, soft, ând rich. They tâste very close to the dârk chocolâte chocolâte chip cookies from Levâin Bâkery in New York City.
Ingredients:
- 1 cup unsâlted cold butter cut into smâll cubes
- 1 cup pâcked light brown sugâr
- ½ cup grâulâted white sugâr
- 2 lârge eggs
- ½ cup dârk unsweetened cocoâ powder try to use â premium brând for richer flâvor
- 1 cup câke flour
- 1½ cup âll-purpose flour
- 1 tsp cornstârch
- ¾ tsp bâking sodâ
- ½ tsp sâlt
- 1 cup semisweet chocolâte chunks or roughly chopped chocolâte
- 1/2 cup semisweet chocolâte chips
Directions:
- Preheât oven to 410°F.
- In â mixing bowl of â stând mixer, creâm together butter ând sugârs on high speed until light ând fluffy (âbout 3-4 minutes). âdd eggs one ât â time, mixing well âfter eâch âddition.
- Full directions see kirbiecravings.com
COPYCAT LEVAIN BAKERY DARK CHOCOLATE CHOCOLATE CHIP COOKIES
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Oleh
Asrifood
