I’m a little embarrassed to say, I almost forgot tomorrow is Valentine’s Day. You see, I’ve never been a huge fan, I’ve always been one of those that think it’s just a Hallmark holiday. Butttt any excuse to make chocolate cookies (double dark chocolate at that), I’ll take it. And last night I had a chocolate EMERGENCY (if you don’t think chocolate can be an emergency we may not be friends anymore) so I decided I NEEDED to make these.
Emergency resolved. These are a supposed Levain Bakery copycat, and since I’ve never had the original I have no basis for comparison, but if they are anything like these it’s no wonder they are so famous. Copycat or not, I’m sold.
On a side note, and a little glance into the world that is Brooke, the “Love” box in the background is a beautiful hand painted card box from my wedding. My Mom’s dear friend was kind enough to paint it especially for us on our special day and I though it was fitting for the Vday theme. While I’m not big into this holiday, and our wedding had nothing to do with Valentine’s Day, it warms my heart to just look at this box and remember that fabulous day. Like I said, just a little tidbit on your host. Love it or not, have a good Valentine’s Day all!
Double Dark Chocolate Cookies (Print Me)
Yield: 11 gigantic cookies
2 sticks unsalted butter, cold and cubed
1 cup granulated sugar
1/4 cup + 2 Tbsp firmly packed brown sugar
1/2 cup good quality dark cocoa powder
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
1 tsp baking powder
2 1/2 cups semi-sweet chocolate chips
Preheat your oven to 350˚. Line baking sheets with parchment paper or silicone baking mats and set aside. In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugars together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the sides of the bowl as needed. On low speed, stir in the cocoa powder and vanilla until well blended. Add the flour, salt, and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and with slightly damp hands to prevent sticking, knead briefly to be sure the ingredients are well combined.
Divide the dough into 4 ounce portions (11 cookies) or divide into equal pieces if you don’t have a scale. Again with slightly damp hands, roll each portion of dough into a ball and flatten just slightly into a disc. Place dough on the prepared baking sheets, about two inches apart.
Bake for 16-20 minutes, until you’re just able to lift the edges up off the pan without breaking the dough. Let the cookies cool on the baking sheets 5-10 minutes, consume all immediately or transfer to a wire rack to cool completely. Reheat cold cookies in microwave for 10 seconds before serving.
Adapted from: Smells Like Home