Cupcake Jemma’s Double Chocolate Levain Bakery Cookies

You know I love cookies. And I love chocolate. So chocolate cookies should be an easy thing to please me, but they often are dry or not chocolatey enough. These cookies manage to be not too dry (if eaten warm) and super chocolatey. Plus, they are easy to make ahead and bake whenever you need one.

I made a bunch of these and have been gradually pulling them from the freezer to bake and eat.

Directions for Double Chocolate Cookies

Slightly Adapted from Cupcake Jemma

  • 2 sticks cold butter, diced
  • 160 g granulated sugar
  • 160 g light brown sugar
  • 450 g chocolate chips
  • 230 g self-raising flour
  • 200 g all-purpose flour
  • 70 g cocoa powder (I used Dutch-processed)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 Tablespoon baking powder
  • 2 eggs and 1 egg yolk

Begin by putting the butter in a stand mixer bowl with the paddle attachment for about a minute on medium-low speed to break it up into pieces.

Then add in the granulated and brown sugars, beating for about 30 seconds until nuggets are forming. Then add the chocolate chips and again beat for about 30 seconds, just to mix them in a bit.

Now add the self-raising and all-purpose flours, as well as the cocoa powder, salt, baking soda, and baking powder. Again, mix for about 30 seconds on low speed until it looks very dry and like breadcrumbs.

Then add in the eggs and beat for about 2 minutes until the mixture comes together as one big ball of dough. It will still be a bit on the drier side.

Now scoop out balls of dough that are either 125 grams each, or you can do half (62.5 grams) that. We preferred the half-size ones. Put the balls on a baking sheet and cover with plastic wrap. Freeze the cookies for at least 1.5 hours or put them in freezer bags to freeze for longer.

When ready to bake, preheat the oven to 375 degrees F with a lined (silicone or parchment) baking sheet in the oven to preheat. Then, when the oven is preheated, place the cookies on the baking sheet, spread out a bit, baking for 12-14 minutes.

Allow the cookies to cool for at least 10 minutes before eating. They are best eaten warm, so rewarm leftover cookies in the microwave.

Directions for Double Chocolate Cookies (without pictures)

Slightly Adapted from Cupcake Jemma

  • 2 sticks cold butter, diced
  • 160 g granulated sugar
  • 160 g light brown sugar
  • 450 g chocolate chips
  • 230 g self-raising flour
  • 200 g all-purpose flour
  • 70 g cocoa powder (I used Dutch-processed)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 Tablespoon baking powder
  • 2 eggs and 1 egg yolk

Begin by putting the butter in a stand mixer bowl with the paddle attachment for about a minute on medium-low speed to break it up into pieces. Then add in the granulated and brown sugars, beating for about 30 seconds until nuggets are forming. Then add the chocolate chips and again beat for about 30 seconds, just to mix them in a bit. Now add the self-raising and all-purpose flours, as well as the cocoa powder, salt, baking soda, and baking powder. Again, mix for about 30 seconds on low speed until it looks very dry and like breadcrumbs. Then add in the eggs and beat for about 2 minutes until the mixture comes together as one big ball of dough. It will still be a bit on the drier side.

Now scoop out balls of dough that are either 125 grams each, or you can do half (62.5 grams) that. We preferred the half-size ones. Put the balls on a baking sheet and cover with plastic wrap. Freeze the cookies for at least 1.5 hours or put them in freezer bags to freeze for longer.

When ready to bake, preheat the oven to 375 degrees F with a lined (silicone or parchment) baking sheet in the oven to preheat. Then, when the oven is preheated, place the cookies on the baking sheet, spread out a bit, baking for 12-14 minutes.

Allow the cookies to cool for at least 10 minutes before eating. They are best eaten warm, so rewarm leftover cookies in the microwave.

 

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