These Double Chocolate Chip Cookies are chocolatey cookies with even more chocolate in the center. Any chocolate lover will love this!
As happy as I am about the spotlight currently shining on cookies, I still can’t help but feel a little wary. A lot of these cookies are being sold for really high prices online. I get the use of premium ingredients; the premium chocolates and all that jazz, but maybe it’s the home baker in me. I keep thinking that for the price of a dozen cookies online, you can make 3 or 4 dozen at home. All you need is a good cookie recipe and a bunch of easy-to-find ingredients, and you can make stuff like the Double Chocolate Chip Cookies I’ll be talking about today.
Just to be clear, I am not saying you should stop buying cookies if you really want to. I actually follow a cookie review account called @toughcookiecritic and enjoy all the reviews posted there about the different cookies you can find all over the country. It’s fascinating to see the selection available out there. But since I do bake, it’s hard for me to justify buying a 100+ peso piece of cookie from anywhere when I know I can just make some. Frankly, I think anybody can. Why not bake cookies this weekend instead of buying them for a change?
I have mentioned before that I am semi-obsessed with making cookies this year. I imagine it’s inspired by the cookie trend, but a part of that is also because I love cookies. I don’t eat a lot of dessert but I can’t say no to a good chocolate chip cookie. I noticed that there are two cookies that often become the most popular in the product lineup of most sellers, and that’s the classic choco chip and also the chocolate chocolate chip cookies. For the sake of simplicity, let’s call it Double Chocolate Chip Cookies instead.
With that in mind, I decided to test some recipes focused on these two types of cookies, and found myself some Levain copycats to try. I will be talking about the classic version on Friday, but for today, we’re focusing on the Double Chocolate Chip Cookies. Essentially it’s a chocolate cookie with even more chocolate added into the mix. A chocolate-lover’s choco chip cookie, if you will.
These Double Chocolate Chip Cookies are super chocolatey, with a texture that is chewy verging on soft. I love that it wasn’t too sweet and had pockets of melty chocolate from using a combo of Auro 55% discs and Nestle Toll House semisweet chips. After making this recipe, I decided I would try to use a combination of chocolates in my cookies from now on. Since the chocolate chips don’t melt in the oven, they become the chocolates you can bite into inside the cookies. Meanwhile, the 55% chocolate turns soft from the oven’s heat, creating some dreamy melty pockets of chocolate in every bite.
How come I never thought about mixing my chocolates in my cookies before? Sometimes a thing seems so obvious when it hits you.
[CHECK OUT ALSO: My Choco Chip Cookie Recipe Collection!]
The recipe I’ve shared below is actually HALF of the original from Modern Honey blog. I wanted to make both this recipe and the Levain-style choco chip cookies using one butter, divided into two sticks. Obviously you can double the recipe and use the entire cup of butter just for an entire batch of Double Chocolate Chip Cookies, if you want. (Although I would urge you to do the same as me and make two kinds lol.)
Anyway, to make good chocolate chip cookies, the creaming step is super duper important. You want to get your butter and sugar well mixed and creamy. Although I recommend a stand or hand mixer for this step to make it faster, you can also use a whisk. Since the recipe asks you to use cold butter, you want to chop it up into smaller pieces to make mixing easier. Put some muscle into it and it shouldn’t take you much longer than the 4 minutes it takes the machines to cream everything together.
After this, you mix in the egg and also make sure it’s well-incorporated. Voila, shiny and luscious dough base:
Now we add the dry ingredients to finally create the cookie dough. Mix just until combined, then in goes the chocolates, which as mentioned is a mix of Auro 55% chopped chocolate and the Nestle Toll House Chips. You don’t need to mix the flour in until it’s completely disappeared since you’ll be doing additional mixing once you add the chocolate in. It will all come together in the end. Across all recipes, we want to avoid overworking dough or batter.
Now comes the important part: We give the dough a little chilling period. Pop it into a freezer or fridge before portioning to bake. In terms of form and texture, I’ve noticed such a big difference between cookies that are baked cold from the fridge versus one baked at room temp. This recipe is actually a good example of that.
I ended up messing this up because I didn’t follow the cold butter part. (Forgot about that part so please don’t follow me lol.) I also think I didn’t chill the dough enough, thus the spread. Because I used room temp butter, I needed to compensate during the chilling period. 15 minutes in the fridge wasn’t enough. I should’ve either extended the chilling time to 30 minutes OR popped the dough in the freezer for 15. You see how you learn things on the fly when you mess up?
Anyway, my cookies looks a lot thinner than the famed Levain’s, which it’s purported to be a copycat of by the original recipe. I have actually never tried Levain’s version, but copycat or not, these Double Chocolate Chip Cookies are still delicious in their own right.
Copycat Levain Bakery Double Chocolate Chip Cookies
- ½ cup cake flour
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon cornstarch
- ¼ + 1/8 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 1 stick cold unsalted butter, cut into small cubes
- ½ cup brown sugar
- ¼ cup white sugar
- 1 large egg, cold
- ½ heaping cup of semisweet chocolate chips or chunks
- 1. Preheat oven to 410°F (210°C). Line a baking sheet with parchment paper.
- 2. In a medium bowl, whisk together the two flours, cocoa powder, cornstarch, baking soda, and salt.
- 3. In another large bowl, cream together cold butter and sugars until light and fluffy. (It should take about 4 minutes using a stand or hand mixer, but you can also do this by hand.) Add the egg and mix well.
- 4. Stir in the dry ingredients until combined. Mix in the chocolate chips until evenly distributed. Chill dough for 15 minutes.
- 5. Scoop out the dough into 6 large mounds and space at least 3 inches apart on prepared baking sheet. Bake for 10 to 12 minutes, or until firm around the edges and on top. (The inside should still be quite soft.) Let cookies rest for at least 10 to 15 minutes to set before moving to a cooling rack to cool completely.