Dark chocolate Levain Bakery cookies copycat

After the classic version of the Levain Bakery cookies (chocolate chips & nuts), here is the dark chocolate copycat, with a nice cocoa batter and lots of melted chocolate chips ! Both recipes are very similar, although I made some adjustments. That's it, not much more to say, the pictures speak for themselves 😉

Prep time : 15 minutes + 11 minutes cooking
For 8 big (huge) cookies :

Ingredients :

240g butter

110g muscovado sugar or brown sugar

90g caster sugar

100g eggs (2 medium eggs)

120g T45 flour

190g T55 flour

60g unsweetened cocoa powder

20g cornstarch

2g baking powder

2g baking soda

2g salt 

300g chocolate chips (about 300g, you can put up to 400g if you want a lot of chips. I used 70% dark chocolate, the one from Chocolat des Français)

Recipe :

The recipe is ideally to be made with a robot equipped with a whisk, or an electric mixer (although of course you can make it by hand if you are not equipped).

Whisk the softened butter with the sugars. When the mixture is homogeneous, add the eggs and whisk again.

Separately, mix the powders : flours, cocoa, cornstarch, baking powder, baking soda and salt. Pour them over the previous mixture and whisk again. Stop whisking as soon as the powders are incorporated.

Finally, add your chocolate chips (like me, you can also cut out chocolate bars to have chips of different sizes).

Divide your dough into 8 pieces (if you put 300g chocolate chips, you will have cookies of about 150g, to be adjusted if you have increased the quantity). You can bake 4 cookies at a time on a standard baking tray (40x30cm) covered with a baking mat (the baking mat gives a better result at home, but of course you can also use parchment paper).  

Place the cookies on the baking tray, spacing them well apart, without crushing them.

Preheat the oven to 220°C static heat, with the rack at the bottom of the oven.

Bake the cookies for 9 minutes, then lower the temperature to 200°C and continue baking for 2 minutes. Let the cookies cool (and harden) on the baking tray for at least 15 minutes before eating and enjoying ;-)