You know you’re eating a great cookie when you need a glass of milk. Well, this recipe is a “milk must-have!” So, before you bake these, be sure you have lots of milk on hand…you’ll need it!
These cookies are the perfect fudge and brownie combination, turned cookie! You must be a true chocolate lover to make them, and I guarantee they will be gone in no time!
Fudgy chocolatey goodness. If you're looking for just the right amount of chocolate and chocolate chips in a cookie, this is it!
- 2 cup cold butter cut into small cubes
- 2 cup brown sugar
- 1 cup sugar
- 4 eggs
- 1 cup dark baking cocoa
- 2 cup cake flour
- 3 cup all-purpose flour
- 2 tsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 4 cups semi-sweet chocolate chips
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In a stand-up mixer with paddle attachment, cream together cold butter and sugars until light and fluffy (about 3 minutes).
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Add eggs one at a time.
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Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt.
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Once combined, fold in semi-sweet chocolate chips. (If you don't want to mix in the dough by hand, make sure you use your paddle attachment to mix in the chocolate chips)
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Chill dough for 15 minutes.
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You can flatten the dough before putting the cookie tray into the oven, or right after you take them out of the oven.
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Bake for 7-8 minutes for large (Levain Bakery size) 5 oz. cookies, or 6-7 for smaller cookie size scoop cookies.
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Let them sit about 5 minutes before moving off cooking sheet to tray.
Extra large cookies should be measured out in 5 oz. dough balls. (They will be similar to Levain Bakery)
Regular size cookies should be the size of a cookie scoop.
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