dark chocolate cookies

These decadent double chocolate chip cookies are thick, soft, and rich. They taste very close to the dark chocolate chocolate chip cookies from&nbsp;Levain Bakery in New York City.

Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookies

butter

brown sugar

white sugar

eggs

cocoa powder (try

cake flour

all-purpose flour

cornstarch

¾ tsp baking soda

salt

chocolate chocolate

chocolate chips

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 (please note in the video the mixing is sped up to keep the video short). You want the dough to be smooth and uniform in color, but you don't want to overmix it. Stir in chocolate chunks.

Place the dough in the fridge for 15 minutes to chill.

Line two baking sheets with silicone baking mats. Measure out about 4.3 oz of dough and roll into a ball. Place several chocolate chips on top and adjust chips until the dough weighs 4.5 oz. Place dough ball onto baking sheet. You will place four on each baking sheet, spaced about 2 inches apart. You should have enough dough to make 8 cookies, but it is best to weigh the balls so that they are all the same size and will cook evenly.

Bake the cookies for about 10-11 minutes, or until the surface is dry and cookies look almost set. Remove and let cookies cool on the baking sheets (if you try to remove them they will likely break apart). Allow cookies to cool about 15-20 minutes so that they can set. Then remove and enjoy.

Dreamy salted dark chocolate cookies with soft, brownie-like centers and crisp edges. Made with two types of cocoa powder for BEST chocolate flavor!

Salted Dark Chocolate Cookies

(125 grams) all-purpose flour (spoon & leveled)

(26 grams) natural unsweetened cocoa powder*

(26 grams) Hershey’s special dark cocoa powder*

baking soda

(100 grams) granulated sugar

(100 grams) packed light or dark brown sugar

egg,

vanilla extract

Tablespoons (30 milliliters) milk

(180 grams) semi-sweet chocolate

sea salt

Whisk the flour, cocoa powders, baking soda and salt together until combined. Set aside.

In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes&#8211; if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Scoop and roll balls of dough, about 2 Tablespoons of dough each, into balls. Place on the baking sheets and sprinkle with a little sea salt.

Bake the cookies for 10 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. During this time, you can press a few more chocolate chips/chunks into the top of the warm cookies&#8211; this is just for looks. You can also sprinkle with a little more sea salt as well. The cookies will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

taste was great, it turned out with a wetter dough and flatter cookie, would probably add another half to whole cup of flour

These are absolutely incredible. The chocolate lovers in my family (including myself) could not stop eating them. I will be making these every year. THANKS!!

One more Q, do you think 90% cocoa chunks would be TOO dark and bitter to add in with the semisweet chips? I also have a bar of 70% with cocoa nibs, so that has a little crunch... I'm out of the last bar I had, and am about to bake another batch for a friend. Which one do you think might work better? Or should I stick with just chips?

This recipe for Dark Chocolate Cookies will give you thick, chewy, rich cookies. These decadent treats can be enjoyed as is, or you can mix in your favorite chocolate chips, nuts, or dried fruit.

Dark Chocolate Cookies

unsalted butter ((at room temperature))

sugar

all purpose flour

cocoa powder

baking powder

Mix together the flour, dark cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.

Cream the butter and sugar together in a mixer on medium speed.

Add the eggs one at a time, then the vanilla.

Lower the speed and gradually add the dry mixture to the wet ingredients in the mixer until well combined. The dough will be very thick.

Wrap the dough in plastic wrap and refrigerate for at least an hour to chill the dough.

When you are ready to bake, preheat oven to 350°F.

Roll the dough into 1-inch balls and place dough balls 2-inches apart, as cookies will spread while baking.

Bake for 8-10 minutes. Transfer to a cooling rack.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1604363512/quhiqi57p4ydiwbwvagk.mp4

One bite and you&#39;ll fall hard for these! With real chocolate melted into the dough and an outrageous volume of dark chocolate chips, this is a treat worthy of any and every celebration.

Dark Chocolate Cookies with Sea Salt

chocolate

unsalted butter

sea salt (plus extra for sprinkling)

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silicone mats, and set aside.

In a small bowl, combine 8 ounces chocolate with the butter. Using the microwave or a double boiler, melt them together until the mixture is smooth. (If using the microwave, do this at 50% power in 30 second intervals, stirring the mixture in between each burst of heat.) Set aside to cool slightly.

In a separate medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon sea salt.

Using a stand or hand mixer, blend the eggs, brown sugar, and vanilla extract on medium-high speed for 3-4 minutes. Scrape in the melted chocolate and blend until the mixture is uniform. Add the flour mixture and blend again. Finally, stir in the chocolate chips, chunks, or pieces by hand.

At this point, the dough will most likely be a bit thin. Allow it to sit for about 10 minutes on the counter or in the fridge, to allow the melted chocolate to cool further and give shape to the dough. When the dough is stiff enough to hold a rounded shape, it’s ready.

Drop rounded tablespoons of dough onto the baking sheets, leaving 2-3 inches in between. Bake on a middle rack for 10-12 minutes, until the tops are shiny and crackly, but the cookies are still soft in the center. Remove from the oven.

Press a few extra chocolate chips into the tops of the cookies (this is optional &amp; just for looks) and sprinkle right away with additional sea salt. Let cookies cool on the baking sheets for about 10 minutes, then transfer to wire racks to cool completely. Enjoy!

Delight in these decadent Strawberry Frosted Chocolate Cookies featuring rich dark chocolate cookies topped with a creamy strawberry buttercream frosting and a silky chocolate ganache drizzle, finished with crunchy freeze-dried strawberries. Perfect for chocolate and berry lovers looking for a sweet treat with a balance of intense cocoa flavor and fresh strawberry notes.

Strawberry Frosted Chocolate Cookies Recipe

black cocoa powder (substitute with dark or dutch-process cocoa powder)

tsp baking soda

unsalted butter (room temperature)

light brown sugar

eggs (room temperature)

tsp vanilla extract

strawberry reduction (recipe needed separately)

heavy cream (room temperature)

heavy cream

strawberries (roughly chopped)

Prepare Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and salt. Set aside to ensure even distribution of leavening agents.

Cream Butter and Sugars

Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat together the unsalted butter, light brown sugar, and granulated sugar on medium speed until the mixture is well combined and creamy.

Add Eggs and Vanilla

Add the eggs one at a time along with the vanilla extract. Continue mixing on medium speed until fully incorporated and smooth.

Combine Wet and Dry Ingredients

Slowly add the flour and cocoa powder mixture to the butter mixture on low speed. Mix just until the dough comes together. Scrape the sides and bottom of the bowl to ensure all ingredients are incorporated.

Portion and Chill Dough

Use a large cookie scoop (approximately 3 tablespoons) to form dough balls. Place on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes to firm up.

Preheat Oven

Preheat the oven to 350℉ (177℃). Line baking sheets with silicone mats or parchment paper to prevent sticking.

Bake Cookies

Arrange the chilled dough balls on the prepared baking sheets, spacing them to allow spreading during baking. Bake for 13 to 14 minutes, until edges are set but centers remain slightly underbaked for a chewy texture. Let cookies cool on the pan for 2 minutes, then transfer to wire racks to cool completely.

Make Strawberry Reduction

Prepare the strawberry reduction separately (recipe not provided), which can be made up to a week in advance and refrigerated. Bring to room temperature before using in frosting.

Whip Butter for Frosting

In a stand mixer bowl with paddle attachment, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.

Add Powdered Sugar

Incorporate half of the powdered sugar on low speed until combined. Add the remaining powdered sugar and mix until fully integrated.

Add Strawberry Reduction and Cream

Mix in the strawberry reduction, then add heavy cream, vanilla extract, and salt. Continue mixing on low speed until smooth and fully combined. Scrape bowl sides.

Whip Buttercream

Increase mixer speed to medium and whip buttercream for 3 to 5 minutes until smooth and creamy. If curdled or split, continue whipping until emulsified. Finish mixing on low speed to remove air bubbles.

Optional Smoothing of Buttercream

Melt ½ cup of the frosting in the microwave for 15 seconds, then combine back into the bowl and mix on low speed until buttercream is ultra smooth and creamy.

Prepare Chocolate Ganache

In a small microwave-safe bowl, heat semisweet chocolate chips and heavy cream in 15-second intervals, stirring between, until chocolate is fully melted and ganache is smooth. Set aside to cool for 5 minutes.

Fill Piping Bags

Fill one piping bag fitted with a Wilton 1A tip with the strawberry buttercream. Fill another piping bag with the tip cut off with the cooled chocolate ganache.

Assemble Cookies

Pipe a swirl of strawberry buttercream onto each cooled chocolate cookie. Spread slightly with an offset spatula for even coverage. Drizzle chocolate ganache over the top of the cookies and sprinkle with chopped freeze-dried strawberries for decoration and added crunch.

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