COPYCAT LEVAIN BAKERY CHOCOLATE CHOCOLATE CHIP COOKIES

These Copycat Levain Bakery Chocolate Chocolate Chip Cookies are swoon worthy!

Inspired by the famous bakery, I'm here with these deliciously soft and indulgent double chocolate chip cookies.

Butter Light brown sugar Eggs Cocoa powder Cake flour All purpose flour Cornstarch Baking soda Chocolate chunks Chocolate chips

Ingredients

Tomatoes
Veggies
Onion
Chili

Copycat Levain Bakery Milk Chocolate Chocolate Chunk Cookies

Time

27 Minutes

Yield

36 Cookies

COURSE

Dessert

Cuisine:

American

1

Instructions

Preheat your oven to 410°F / 210°C. Line two baking sheets with silicone baking mats or parchment paper.

2

Using a handheld mixture or a stand mixer, cream together the butter, brown sugar and white sugar on high speed until pale and fluffy.

3

This will take about 3-4 minutes. Add one egg at a time, mixing well after each addition.

4

Add in the cocoa, cake flour, all purpose flour, cornstarch, baking soda and salt and mix on low speed until the dough is just combined.

Do not overmix. Stir in the chocolate chunks by hand.

5

Place the cookie dough in the fridge to chill for 15-20 minutes.

6

Swipe Up  for the entire recipe and all my tips and tricks!