Levain Bakery Chocolate Cookies

5 from 1 vote

Thick soft and fudgy dark double chocolate chip cookies!

Prep Time15

Cook Time11

Chilling Time15

Total Time41

Course: Dessert

Cuisine: chocolate

Servings: large cookies

Calories: 550kcal

In a mixing bowl, add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, baking powder and salt and whisk together. Set aside.1 cup (120 g) Cake Flour ½ cup (42 g) Dutch process Cocoa powder 1½ cup (180 g) All-Purpose Flour 1 teaspoon Cornstarch 1 teaspoon fine sea salt ¾ teaspoon Baking Soda ¼ teaspoon baking powder
In your stand mixer fitted with a paddle attachment, cream together cold butter and sugars until light and fluffy, about 4 minutes. Mix on low speed to start then gradually increase to medium speed. Add eggs one at a time, mixing well after each addition. Add vanilla and beat to combine. 1 cup (226 g, 2 sticks) Cold Unsalted Butter 1 cup (213 g) packed light brown Sugar ½ cup (99 g) granulated white sugar 2 large eggs 2 teaspoons vanilla extract
Add in the cocoa dry mixture and stir until combined. Stir in semisweet chocolate chips. 2 cups (340 g) Semisweet Chocolate Chips
Using a large cookie scoop scoop dough (about 5 1/2 ounces or 1/2 cup each). Freeze for 1 hour.
Position a rack in the center of the oven and preheat the oven to 400°F (225°C). Line a baking sheet with parchment paper.
Place 6 cookie dough balls on lightly colored cookie sheet spaced about 2-3 inches apart.
Bake for 10-12 minutes or until set on the top. Let them rest for at least 10-15 minutes to set then transfer to a wire rack to cool completely.

Storage: Once baked, let your cookies cool completely before storing. This helps prevent condensation, which can make them soggy. Store baked cookies in an airtight container at room temperature for up to 3–4 days. If you want to keep them soft, you can add a slice of bread to the container—the cookies will absorb the moisture from the bread and stay softer longer.
Freezing: For longer storage, cookies freeze really well. Place baked cookies in a freezer-safe container or bag and freeze for up to 2–3 months. I like to separate layers with parchment paper so they don’t stick together. When ready to enjoy, thaw at room temperature for about 30–60 minutes. You can also freeze cookie dough, which is a great way to have fresh cookies whenever you want. Scoop the dough into portions, place on a baking sheet, and freeze until solid. Then transfer to a freezer bag and label with the date and baking temperature. When baking from frozen, there’s no need to thaw—just add an extra 1–2 minutes to the bake time. This is one of my favorite ways to always have fresh, warm cookies on hand without making a full batch.