Double Chocolate Chip Cookies

I found this recipe for copycat Levian Bakery double chocolate chip cookies on Kirbie's Craving. Apparently Levian Bakery is a famous bakery in New York City that I must visit when I go to New York City. I've made copycat cookies from there before, which were also delicious that I need to make again.

These are giant cookies. If eaten within hours of baking, the edges are slightly crisp with an almost brownie-like interior. If eaten the next day, the crispness disappears, but they're still so delicious.

Double Chocolate Chip Cookies
1 cup cold butter, cut into cubes
1 cup brown sugar
1/2 cup white sugar
2 large eggs
1/2 cup dark unsweetened cocoa powder
1 cup cake flour
1 1/2 cup all-purpose flour
1 tsp. cornstarch
3/4 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chunks or roughly chopped chocolate
1/2 cup 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. Add eggs, one at a time, mixing well after each addition.

Add in dry ingredients while mixer is on lowest speed until dough is just combined. Stir in chocolate chunks, but not the chocolate chips. Chill the dough at least 15 minutes.

Meanwhile, prepare two baking sheets with parchment paper or silicone baking mats. Measure 4.3 ounces of dough, and roll into a ball. Add chocolate chips to the top of the ball until the dough weighs 4.5 ounces. Place 4 cookies on each baking sheet, leaving at least 2 inches between cookies. You should end up with at least 8 cookies, 9 if the cookie gods give you an extra one like they did for me.

Bake the cookies 8-10 minutes until the edges are set and the surface looks dry. Let cool 15 minutes on the baking sheet, and then devour. (Or move to a cooling rack to cool completely.) Makes 8-9 cookies the size of a child's head.