DARK CHOCOLATE CHIP COOKIES RECIPE

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Two things I need in my life. Coffee. First thing every morning. I know I should go for at least a glass of water before I dive into the caffeine pool. But I can’t help myself. And chocolate at the end of the night. Every night. Without fail.

And I think I found chocolate nirvana with these cookies. No other chocolate cookie is going to even come close to this dark chocolate chip cookie recipe. I mean just look at those bad boys. It’s like a brownie and a cookie got together and this was born.

When I find this copycat version of a Levain Bakery’s chocolate cookie at Modern Honey, I knew I had to give it a try. And now I’m wishing I tried them sooner.

First off let’s just state the obvious. These are GIGANTIC size of your head cookies. Mine weighed in at 4 1/2 ounces each. I used a kitchen scale to make sure each cookie was the same. Because of the size of these, you will only fit about 6 on your cookie sheet at a time. But then again, this batch of cookies make about 9 total. Doesn’t sound like a lot but trust me, but having any more laying around your house is just dangerous.

Ingredients

• 1 cup Cold Butter cut into small cubes
• 1 cup Brown Sugar
• ½ cup Sugar
• 2 Eggs
• ½ cup Dark Baking Cocoa
• 1 cup Cake Flour
• 1½ cup All-Purpose Flour
• 1 teaspoon Cornstarch
• ¾ teaspoon Baking Soda
• ½ teaspoon Salt
• 1⅓ cup Semisweet Chocolate Chips

Instructions

1. In a mixing bowl, add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and whisk together. Set aside.
2. In your stand mixer fitted with a paddle attachment, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
3. Add in the cocoa dry mixture and stir until combined. Stir in semisweet chocolate chips.
4. Chill dough for 15 minutes. While the dough is chilling, pre-heat your oven to 410oF.
5. 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.
6. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.

for complete instructions please click : www.bostongirlbakes.com/dark-chocolate-chip-cookies-recipe/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=337662840_10313882_107717

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