Gourmet Double Chocolate Cookies Recipe

Are there any chocolate cookie lovers out there? This delicious melt-in-your-mouth bakery-style cookie will win over other chocolate cookies!

So what makes this cookie different from others? Well, it's a 5 oz. "Levain Style" cookie filled with gooey chocolate chips. Levain cookies are large, thick cookies that hold more flavor than let us say a normal chocolate chip cookie.

These cookies are a bit more special due to the addition of cake flour, which adds a nice soft, chewy, and thick cookie. The flour also helps the cookie rise rather than flatten out.

These cookies require a longer "rest" period after baking in the oven to continue cooking.

I know what you are thinking. Continue cooking? Wouldn't that overbake them? The short answer is no, not at all! Due to how thick the cookies are, a longer bake time is required, but not all in the oven. After baking, the cookie will continue to cook on the inside so the center is not raw and the outside does not get overly crunchy.

You can dress these cookies up by adding your favorite fillings, such as fudge or peanut butter. Or if you would like, switch out the chips for peanut butter chips, or even add walnuts for a different texture.

Recipe Questions

How can I add a filling?

If you want a "filled" cookie, prep your filling into 1 tbsp balls and place them in a freezer for at least 12 hours. To fill, split your 5 oz. balls in half indent the middle of one half, place your frozen filling, and then add the remaining half back. From there, roll together to make 1 ball again, place in the fridge to set for roughly 30 minutes then bake.

Does the type of cocoa powder matter?

Not really! If you use dark or Dutch process, the chocolate will just be a richer and deeper flavor than normal cocoa powder.

The centers seem soft and doughy, is that normal?

The centers of these thick cookies will be a lot more chewy and resemble "underdone" but I promise you they are baked through! This is due to how thick the cookies are, and why the additional rest time after they are out of the oven is important. If they are really gooey and if you give it a taste, and it tastes like cookie dough, flour, or egg, they have been underbaked.

My cookies are underdone, can I put them back in the oven?

If your cookies have been resting for more than only a couple of minutes out of the oven, do not put them back in! The ingredients are already starting to solidify, this means they are already starting to cool and the cookies will end up being unevenly baked if you put them back in.

Gourmet Double Chocolate Cookies

Prep Time: 10 minutes Cook Time: 10-12 minutes

Servings: 11 cookies (5 oz. each)

Ingredients

• 1 cup Unsalted cold butter (cubed)

• 1 cup brown sugar (light or dark will work)

• 1/2 cup granulated sugar

• 2 large eggs

• 2 cups cake flour

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 cup cocoa powder

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 1/2 cups chocolate chips

Directions

1. Preheat oven to 400 degrees F

2. In a mixing bowl, cream together cold butter, sugar, and brown sugar until well combined and creamy in texture. This will take about 4 minutes.

3. Add your eggs, one at a time until incorporated and then add both your flour, cocoa powder, baking soda/powder, and salt a cup at a time until just combined to avoid overmixing.

4. Fold in your chocolate chips with a spatula and then separate the dough into large balls, 5 oz. each. Place 4 cookies at a time, on a large prepared baking sheet.

5. Bake for 10 minutes or until the tops are no longer shiny and let them rest on the baking sheet until cooled completely. Do not remove cookies from the baking sheet.

6. Let the cookies rest for 1-3 hours before serving. Due to the thickness of the cookies, this additional rest time after baking is important! If they are done, they should resemble a slightly chewy dough center and a nicely baked outside. I promise you they are done baking, and they are not underdone.

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