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
In a stand-up mixer with paddle attachment, cream together cold butter and sugars until light and fluffy (about 3 minutes).
Add eggs one at a time.
Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt.
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)
Chill dough for 15 minutes.
You can flatten the dough before putting the cookie tray into the oven, or right after you take them out of the oven.
Bake for 7-8 minutes for large (Levain Bakery size) 5 oz. cookies, or 6-7 for smaller cookie size scoop cookies.
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.