How do you like your cookies? Colossally-large and unapologetically-chocolatey? Crisp-edged yet soft-centred, coming apart to reveal gooey puddles of more melted chocolate? I hear you and I’m totally here for this giant double chocolate-chunk cookies recipe too, inspired by none other than the cult classic Levain Bakery.
Shared by Le Cordon Bleu-trained pastry chef Bianca Manik (of Mumbai-based Blanchette patisserie), this recipe comes hot on the heels off her other insanely-Instagrammable creations from a liquid chocolate comfort cake to her signature baby cakes fashioned from single origin Ghanaian chocolate. Of course, if a chocolate overdose isn’t your thing (who are you?), you could always bake Bianca’s classic chocolate-chunk cookies instead.
Tips For Making These Double Chocolate-Chunk Cookies
- Use cold butter: cutting fridge-cold butter into small cubes will help cream the butter and sugars. Chilling the dough for 10-15 minutes before baking ensures that the butter remains cold during baking, thus helping the cookies to spread less. Hello thick and chunky Levain-style chocolate-chip cookies!
- Don’t over-beat the flour: over-beating your dough once you’ve added the dry ingredients will result in undesirably hard cookies. Don’t over-beat if you want that soft, crumbly texture.
- Don’t over-bake these cookies: remember, these cookies will continue baking once you remove them from the oven (thanks to the residual heat). Ensure that the cookies have enough time to rest (see notes in the recipe below) before breaking them apart for that gush of melted chocolate!
Frequently Asked Questions
This recipe cannot be baked without eggs. Eggs are what give these cookies their shape, structure and moisture. If you can’t bake with eggs, then you might prefer these recipes insted:
Double Chocolate-Chunk Cookies Recipe
- 240 gm cold butter cut into cubes
- 200 gm brown sugar
- 100 gm caster sugar
- pinch of sea salt
- 2 tsp baking soda
- 2 eggs
- 1 tsp vanilla
- 390 gm all-purpose flour
- 90 gm cocoa powder
- 280 gm high quality dark chocolate coarsely cut (try to use chocolate chunks or coarsely-chopped bits of high-quality dark chocolate rather than chocolate chips if you want the gooey effect)
- 210 gm hazelnuts, lightly roasted (optional; place in the oven at 200°C for 10 mins prior to using. Alternatively replace with nuts of choice)
- With a hand mixer, whisk together the butter with both sugars, until pale white and fluffy.
- Add the egg and vanilla and whisk until well incorporated.
- Sieve together the salt, flour, cocoa powder and baking soda in a separate mixing bowl.
- Gradually beat in the flour mixture into the batter – don't over-mix as doing so will result in a harder texture.
- Lastly stir in the chocolate and hazelnuts.
- Chill the cookie dough in the refrigerator for 15- 20 minutes. Preheat the oven to 180°C.
- To ensure these double chocolate cookies are indeed gigantic, weigh cookie dough into balls of 120g-180g each and place on a sheet of parchment. Lightly press on top of the dough to smoothen out.
- Bake for 9-11 minutes or until the top is golden brown. Allow to rest for 15-20 minutes, so that they set before taking them off the parchment paper
ABOUT BIANCA MANIK
Bianca Manik is a pastry chef trained at Le Cordon Bleu in London and School for European Pastry in Mumbai. She believes in baking cakes that should be eaten under your covers, just so that you don’t have to share any of it! She currently runs Blanchette, a patisserie based in the heart of Mumbai.
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