Dark Chocolate Chocolate Chip Cookies
If you’re into chocolate, boy, have I got a cookie for you! I feel like I’ve been living under an internet rock because I hadn’t heard of Manhattan’s Levain Bakery until only recently when I was searching for, yes, another chocolate chip cookie recipe. The Bakery has been featured on Oprah, written up in the New York Times, and is the subject of much acclaim. They are particularly known for their chocolate chip cookies which have been the subject of intense scrutiny by bloggers trying to develop a knock-off recipe. One blogger has been trying to perfect the recipe for a couple of years now. That, of course, is a very appealing challenge to me. Yet at the same time it presents a dilemma—what if these chocolate chip cookies really are the holy grail of chocolate chip cookies? Then all the fun of searching for the perfect chocolate chip cookie will be gone!
I decided to put off making the clone of the traditional chocolate chip cookie for now in favor of making the dark chocolate chocolate chip knock-off. This way I can still look forward with great anticipation to the ultimate chocolate chip cookie recipe. By the way, if you go to the Levain Bakery’s website, you’ll find that a gift box of only four cookies costs (gasp!) $22.00 plus shipping. Egads, those must be some cookies!
Let me assure you that for less than the cost of just one of those cookies, you can make a whole batch with the recipe below. It is a seriously chocolate cookie—deep, dark, and decadent. Each cookies weighs 4 oz.—that’s a quarter-pounder cookie, folks! It will satisfy the most ardent chocoholic in your family. In our family, it’s a toss-up as to whether my son, John, or I hold that title. I look at a bag of Lindt’s Lindor Truffles with its serving size of three measly truffles and think, “Who are they kidding?” John looks at a 9×13 pan of cake or brownies after the rest of us have each taken a piece and thinks what’s left is the perfect portion size.
Fresh out of the oven, these cookies were so good as to be illegal. I can’t imagine the original Levain cookies being any better. The next day, a quick nuke in the microwave made them oven fresh once again. Oops, I just drooled on my keyboard—excuse me while I get a paper towel…
So, save yourself a trip to New York City—make these cookies and trip out on some chocolate in the comfort of your own kitchen.
Dark Chocolate Chocolate Chip Cookies (Levain Bakery Knock-off)
Ingredients
- 2 sticks cold and cubed unsalted butter
- 1 1/4 cup granulated sugar
- 2 eggs
- 1/2 cup dark unsweetened cocoa powder
- 2 1/4 cups all-purpose flour
- 1/4 tsp. kosher salt
- 1 tsp. baking powder
- 2 1/2 cups semi-sweet chocolate chips (I used Ghirardelli)
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Directions
Preheat oven to 350 degrees.
In bowl of electric mixer fitted with paddle, cream together butter and sugar until well blended and fluffy. Add eggs and beat until well-incorporated, then beat in cocoa powder.
Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients.
Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
Make dough balls weighing approx. 4 ounces each. If you don’t have a kitchen scale, I highly recommend you buy one. I keep mine handy on the counter because I use it so often.
Place cookie dough balls spaced at least 3″ apart on an ungreased cookie sheet.
Bake in the preheated oven 16-20 minutes. My cookies were done to perfection in 18 minutes.
Let cool on a rack and store what you don’t immediately eat in an airtight container. If there are any left the day after you make them, you can freshen them by microwaving them for 5 to 10 seconds.
Source: My Baking Addiction