Copycat Levain Bakery Milk Chocolate Chocolate Chunk Cookies

This is a copycat recipe for Levain Bakery Milk Chocolate Chocolate Chunk Cookies, and is absolutely to die for!

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 7 minutes

Total Time 27 minutes

Servings cookies

Calories 145kcal

1 cup unsalted butter ( softened & cut up into cubes)
1/2 cup granulated sugar
1 cup light brown sugar (packed)
2 large eggs
1/2 cup unsweetened cocoa powder (I used Hershey's)
1 cup cake flour (to make cake flour at home: measure 1 cup of all purpose flour. Then remove 2 tablespoons of all purpose flour from the measured flour. Then add 2 tablespoons of cornstarch to the all purpose flour. Now sift this flour & cornstarch flour mixture until well combined.)
1 1/2 cups all purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup cups chocolate chunks (I used milk chocolate)
1/2 cup chocolate chips

Preheat your oven to 410 F / 210 C. Line two baking sheets with silicone baking mats or parchment paper.
Using a handheld mixture or a stand mixer, cream together the butter, brown sugar and white sugar on high speed until pale and fluffy. This will take about 3-4 minutes. Add one egg at a time, mixing well after each addition.
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.
Place the cookie dough in the fridge to chill for 15-20 minutes.
Measure out the cookie dough by using a 2 tablespoon scoop and place on the prepared baking sheets.
Bake the cookies for about 7-8 minutes until the cookies are just set and the surface appears to be dry. Allow the cookies to cool on the baking sheet for 15-20 minutes so that they can set. Then remove and enjoy!