Double Chocolate Chip Cookies

Levain Bakery, is run by two women, Connie McDonald and Pam Weekes they produce some of the best brioche, bread and cookies New York has ever seen. I have read countess post, stories and articles claiming to have broken the Levain code. Maybe I have not tried to correct ones, but none measure up. These are not a copy; these are the closest version that remind me of Levain. 

I am extremely thankful I have tried to imitate this cookie. For the simple reason it has made me a better baker. One example, I always let my cookie dough rest overnight in the fridge in plastic wrap. Taste test after taste test the rested dough is better. My freezer always contains at least two different types of frozen cookie dough. This makes for easy fresh out of the oven cookies with basically zero prep and no cleanup.

 ***Note; The iconic logos and brands put home bakers at a disadvantage. A simple way to improve ones chocolate game(chocolate cake, brownies, chocolate pudding)avoid the mass-market brands. Seek out high quality chocolate/cocoa, its a little more expensive, but it will dramatically improve your desserts.

Print Recipe
Double Chocolate Chip Cookies
These cookies are rich and decadent. If you’re a lover of chocolate, this is for you.
Course Dessert
Cook Time 10-12 Minutes
Passive Time Overnight
Servings
People
Ingredients
Course Dessert
Cook Time 10-12 Minutes
Passive Time Overnight
Servings
People
Ingredients
Instructions
  1. Using a cheese grater, grate the frozen butter into your mixing bowl. Add the two sugars and cream over medium speed. Once creamed, using a spatula push sugar mixture down into bowl. Add one egg at a time and mix until combined.
  2. Add cocoa, flours, cornstarch, baking soda and salt mix until combined. This dough is heavy and dense. Mix in chips or chunks and rest 24 hours/ at least overnight in fridge.
  3. This recipe makes 12 large cookies. Cut the dough in half and divide that half six times. Shape dough into large rounds place on large cookie sheet leaving 4 inches space on top of parchment paper. If making 12 cookies, bake in two batches.
  4. Bake for 10-14 minutes, until lightly browned. Remove and rest 20 minutes until cool.
Recipe Notes

The first time you make these cookies, bake one cookie(1/12 of dough)at 400F for 10-14 minutes and let it rest. Depending on how your oven is calibrated will determine on the temperature. For example, after your first attempt of the cookie is under cooked, more the oven temperature up 15 degrees. This is not a cookie you want to cook for 20 plus minutes.  

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