Easy Fudgy Double Chocolate CookiesEgg
Recreate the iconic, oversized Double Chocolate Cookies from New York City's famous Levain Bakery at home. This recipe yields 8–10 thick, indulgent cookies with a soft, fudgy center and plenty of dark chocolate chips. Made with cold butter, premium cocoa powder, and a simple mixing process, these are the ultimate treat for any chocolate lover. Perfect for those who crave a decadent, bakery-style cookie that is crispy on the outside and wonderfully gooey on the inside.
Ingredients
310 g All-Purpose Flour (Maida)
75 g Coco Powder
300 g Chocolate chips
227 g Butter
130 g Brown Sugar
100 g Sugar
2 nos. Egg
10 ml Vanilla Extract
4 g Baking Powder
4 g Baking Soda
3 g Salt
Instructions
1
In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
2
In a standing mixer, add the cold, sliced butter along with the brown and white sugar.
3
Mix on a slow speed until the ingredients are thoroughly combined.
4
Incorporate the eggs one at a time, ensuring the first egg is fully absorbed into the batter before adding the second.
5
Add the vanilla extract and the cacao powder to the mixture.
6
Continue mixing slowly until the batter reaches a smooth consistency.
7
Gradually add the previously prepared flour mixture to the batter.
8
Mix slowly until no more traces of flour are visible.
9
Pour in the dark chocolate chips and mix slowly until they are evenly distributed throughout the dough.
10
Scoop the dough into large, ball-shaped portions and place them onto a baking tray. Bake at 180°C (350°F) for 12–15 minutes.
