Fudgy chocolatey goodness. If you're looking for just the right amount of chocolate and chocolate chips in a cookie, this is it!
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.
Chocolate Chocolate Chip Cookies https://rowdygowdys.com/double-fudge-chocolate-chip-cookies/ April 10, 2019