If anyone has ever visited Levain Bakery on the Upper West Side of Manhattan, they would know that the cookies they sell are simply amazing! In fact, they have a cult following. Big blobs of chewy, melting goodness. If you can’t just head on over (well, even if you can), try these cookies which we think come awfully close to theirs. And, of course, they will make any picnic basket worth its weight in gold…or Chocolate!
Chocolate Chocolate Chunk Cookies (Levain-Style)
(adapted from numerous recipes all over the Internet)
- 1 cup unsalted butter (2 sticks), cold and cubed
- 1 cup granulated sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 tsp. espresso powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 Tbsp. cornstarch
- 3 cups all-purpose flour
- 1/4c. cake flour
- 2 cups bittersweet chocolate chips
- 1 cup white chocolate, chopped
Preheat oven to 350 degrees.
Line three cookie sheets with parchment paper or baking mats.
In the bowl of an electric mixer, cream the butter and sugars on medium speed. Add eggs, one at a time, mixing well after each addition. Sift remaining dry ingredients together. Gradually add flour mixture by the cupful, mixing just until blended. Stir in the chocolate chips and white chocolate.
Divide the cookie dough into 16 equal parts. Roll into balls. Place cookie dough balls in the freezer for 10 minutes. Remove from freezer and place 6 cookies on each cookie sheet.
Bake 15 to 20 minutes or until the edges are crispy. (Hard to tell with chocolate cookies, but try.) Allow the cookies to cool 5 to 7 minutes (if you can!) on the cookie sheets.