Levain Bakery Dark Chocolate Chocolate Chip Cookies Copycat Karen S Instructions. preheat the oven to 410 degrees f. and line two baking sheets with silicone mats or parchment paper. in the bowl of a stand mixer, cream the butter, brown sugar, and granulated sugar on high speed until fluffy, about 4 minutes. add the eggs, one at a time, mixing each in before adding the next one. Instructions. preheat oven to 410 degrees. in large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. add eggs one at a time, mixing well after each addition. add cocoa, cake flour, all purpose flour, cornstarch, baking soda, and salt and stir until combined.
Levain Bakery Dark Chocolate Chocolate Chip Copycat Coo Instructions. preheat oven to 410° degrees f. line 2 baking sheets with parchment paper or silicone liners; set aside. in the bowl of a stand mixer, cream together cubed butter pieces and granulated sugar on low speed for 30 seconds. 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. Set aside. in a medium bowl, mix together the flour, baking soda, powder, and salt. set aside. in a standing mixer fitted with a paddle attachment, beat the butter until it comes together in one lump, about 1 minute. add in the sugars and beat for another 1 2 minutes, or until the sugar dissolves into the butter. Mix at medium high speed until smooth, about 3 to 4 minutes, scraping down the sides of the bowl about every minute. 1¼ cups cold unsalted butter, 1⅓ cups light brown sugar, ½ cup granulated sugar. once combined add in the eggs one at a time followed by the egg yolks. then mix in the vanilla extract.
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