1 cup unsalted cold butter, cut into small cubes
1 cup packed light brown sugar
½ cup graulated white sugar
2 large eggs
½ cup dark unsweetened cocoa powder (try to use a premium brand for richer flavor)
1 cup cake flour
1½ cup all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon salt
1 1/3 cups semisweet chocolate chips or chocolate chunks (I used a combination of both)
- Preheat oven to 410 F.
- In a mixing bowl of a stand mixer, cream together butter and sugars on high speed until light and fluffy (about 3-4 minutes). Add eggs one at a time, mixing well after each addition.
- Add in cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and set mixer on lowest speed setting to stir until dough is just combined. You want the dough to be smooth and uniform in color, but you don’t want to overmix it. Stir in chocolate chunks/chocolate chips.
- Visit Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookies @ kirbiecravings.com for full directions.