Double Dark Chocolate Chip Cookies

Sometimes a girl just needs some chocolate.

Last week my daughter and I were watching The Best Thing I Ever Ate and I was mesmerized by the giant dark chocolate cookies from Levain Bakery in New York City that Rocco DiSpirito was going on and on about.  They looked like giant fudgey chocolaty deliciousness.   I have not been able to get them off my mind (trust me, I’ve tried).   I had to replicate these cookies.   

I like that it uses cocoa powder which I always have on hand, and I’m guaranteed to have a at least a few chips/chunks of chocolate to toss in as well. So this is my go to cookie recipe, Personally, I opt for dark chocolate whenever I can so I used Dark Cocoa powder, dark chocolate and semi-sweet chocolate chips. They make a fabulously rich and chocolatey cookie to satisfy your chocolate craving. 

Ingredients:

2 Sticks of Unsalted Butter,  room temperature
1 cup Light Brown Sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 Large eggs, room temperature
2/3 cup unsweetened cocoa ( I used dark)
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt

Directions:

Preheat the oven to 350 degrees F.

Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Bake for 5 minutes rotate your pan and bake an additional 5 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

 

 

 Need...I say more?! Oh... Milk Please!

  
Happy Eating!