Introduction: Dark Chocolate Chip Cookies - Levian Bakery Copycat
Levian Bakery has been rated the #2 out of 10,172 places to eat in New York. Why? Their seriously good, monster-sized, cookies. They sell four types of cookies (each $4!):
- Chocolate Chip Walnut
- Dark Chocolate Chocolate Chip
- Oatmeal Raisin
- Dark Chocolate Peanut Butter Chip
In this Instructable I'm going to share a copycat recipe for the Dark Chocolate Chocolate Chip version of their cookie. These cookies make for a great treat or gift for loved ones, simply pop into a cellophane bag and tie with a nice bit of ribbon. I promise they won't last long!
- 110g butter, cubed
- 110g light brown sugar
- 50g white granulated sugar
- 1 large egg
- 170g plain flour
- 10g cornstarch
- 3g bicarbonate of soda (baking soda)
- 3g salt
- 30g cocoa powder
- 80g dark chocolate, chopped well
Step 1: Combine Sugars, Butter, and Egg
Add your sugars and cubed butter to the bowl of a stand mixer fitted with the paddle attachment. Turn the stand mixer onto a medium speed and allow the butter and sugars to cream together until fluffy and well combined.
Once combined, add the egg and mix again until well combined. Don't worry if it doesn't look particularly appealing at this point.
Step 2: Add the Dry Ingredients
In one bowl weigh out your cocoa powder. In another bowl add your flour, cornstarch, bicarbonate of soda, and salt. Sieve, but not from a great height, the cocoa powder and flour mixture into the butter-egg-sugar and mix on low speed until the dough has just combined. It's important not to over-beat the mixture.
Step 3: Add the Chocolate Chips
Add your chopped chocolate to the dough and mix in on a very low speed for a minute. If you find it a little tough, feel free to use your hands - Pam and Connie from Levian Bakery mix their mixture by hand in one of their YouTube videos! Once combined, put the cookie dough in the fridge for 15 minutes to chill.
Step 4: Bake the Cookies
Preheat your oven to about 210c (410f).
Grab handfuls of the cookie dough and place onto a baking sheet lined with either greaseproof paper or a silicone mat. I made 5 cookies that weighed approximately 100g each, and 1 smaller one. It's important not to squash down the dough too much, just pop the balls onto the sheet a couple of inches apart. Slide into the middle shelf of an oven and cook for about 12 minutes. Remove from the oven and wait about 15 minutes. It's a hard 15 minutes but the cookies will be too soft to handle and need to firm up a bit!
Finally - enjoy!
Participated in the
Copycat Recipes Contest 2017