Double Chocolate Chunk Cookies
Copycat-style extra-large chocolate chip cookies inspired by Levain Bakery.
12 servings · 10 min prep · 11 min cook
| 1 cup cold butter ( 227 g, cut into small cubes) | |||||
| 1 cup brown sugar | |||||
| ½ cup granulated sugar | |||||
| 2 whole eggs | |||||
| 3 cup all-purpose flour | |||||
| 1 teaspoon cornstarch | |||||
| ¾ teaspoon baking soda | |||||
| ¾ teaspoon salt | |||||
| 1 cup semi-sweet chocolate chips | |||||
| 2 Hershey Chocolate bars | |||||
Steps in full
- Preheat oven to 410°F. 400°F if your oven runs hot.
- In a large mixing bowl, cream the cold cubed butter, brown sugar, and granulated sugar for about 4 minutes, until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Add the flour, cornstarch, baking soda, and salt. Mix just until combined to avoid overmixing.
- Stir in the chocolate chips and chopped Hershey bars
- Divide the dough into very large textured balls(about 100g each) and place them on a lightly colored baking sheet lined with parchment paper.
- Bake for 9 to 12 minutes, until golden brown on top. If using a dark pan, drop the temperature of the oven by 25°F and increase baking time by 3-4 minutes.
- Let the cookies rest on the baking sheet for at least 10 minutes to set before serving.