Levain Bakery Dark Chocolate Chip Cookie

The ORIGINAL Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies. These have a 5 star rating for a reason!

 Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes Servings 8 -12
Author Melissa Stadler, Modern Honey

1 cup Cold Butter cut into small cubes
1 cup Brown Sugar
1/2 cup Sugar
2 Eggs
1/2 cup Dark Baking Cocoa
1 cup Cake Flour
1 1/2 cup All-Purpose Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/3 cup Semisweet Chocolate Chips

Preheat oven to 410 degrees. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips. Chill dough for 15 minutes. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.