Famous Levain Bakery Gooey Double Chocolate Chip Cookie Recipe!!! Part 2

Ingredients

• 2 cups All-Purpose Flour (spooned into measuring cup and leveled; can be weighed for accuracy)
• 0.625 cups Cake Flour (if unavailable, mix 1 cup all‑purpose flour with 2 tbsp cornstarch and use 0.625 cup of that mixture)
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1.25 cups Salted Butter (softened, cut into cubes)
• 1 cup Granulated Sugar
• 1 cup Dark Brown Sugar (packed tightly)
• 2 Large Egg (cold, room temperature eggs can be used but cold helps keep dough firm)
• 0.333 cup Unsweetened Dark Cocoa Powder (Hershey's dark cocoa powder; sifted)
• 3.5 cups Dark Chocolate Chips (semi‑sweet or dark; high‑quality for best flavor)

Instructions

1. Combine Dry Ingredients

   In a medium bowl whisk together 2 cups all‑purpose flour, 0.625 cup cake flour, 1 tsp baking soda, and 1 tsp baking powder until evenly distributed.

   Time: PT5M

2. Cream Butter and Sugars

   Using the stand mixer on medium speed, beat 1.25 cups softened salted butter with 1 cup granulated sugar and 1 cup packed dark brown sugar until the mixture is smooth, thick, and pale.

   Time: PT5M

3. Add Eggs

   Add the two cold large eggs one at a time, mixing on low speed after each addition until fully incorporated.

   Time: PT2M

4. Incorporate Cocoa Powder

   Sprinkle 1/3 cup unsweetened dark cocoa powder over the butter‑sugar‑egg mixture and mix on low speed, scraping the bowl sides as needed.

   Time: PT2M

5. Add Dry Ingredients

   Gradually add the whisked dry‑ingredient mixture to the wet mixture, pulsing the mixer until a cohesive dough forms. Stop mixing as soon as the flour is incorporated.

   Time: PT3M

6. Fold in Chocolate Chips

   Transfer the dough to a large bowl and fold in 3.5 cups dark chocolate chips by hand until evenly distributed.

   Time: PT2M

7. Portion Dough Balls

   Using a kitchen scale, weigh out 6‑ounce (≈170 g) portions of dough, loosely shaping each into a rustic ball. Place the balls on a parchment‑lined baking sheet, leaving space between them.

   Time: PT10M

8. Chill Dough

   Cover the sheet with plastic wrap and refrigerate for 30 minutes to firm the dough.

   Time: PT30M

9. Preheat Oven

   Preheat the oven to 425°F (or 400°F for convection ovens).

   Time: PT5M

   Temperature: 425°F

10. Bake Cookies

    Bake 4‑5 chilled dough balls on the un‑greased sheet for 5‑7 minutes, until the edges are crisp and the tops have set but still look slightly under‑baked.

    Time: PT7M

    Temperature: 425°F

11. Cool on Sheet

    Remove the sheet from the oven and let the cookies rest on it for 30 minutes before transferring to a rack.

    Time: PT30M

12. Serve

    Enjoy the giant, gooey, double‑dark chocolate chip cookies warm or at room temperature.

    Time: PT0M

Nutrition Facts

Calories

880

Protein

10 g

Carbohydrates

100 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (reduce liquid)
• Instead of Cake Flour: All-Purpose Flour + Cornstarch
• Instead of Salted Butter: Unsalted butter (add 1/2 tsp salt)
• Instead of Granulated Sugar: Superfine sugar
• Instead of Dark Brown Sugar: Light brown sugar
• Instead of Large Egg: Egg substitute (for vegans)
• Instead of Unsweetened Dark Cocoa Powder: Dutch‑process cocoa powder
• Instead of Dark Chocolate Chips: Chopped dark chocolate

Equipment Needed

• Stand Mixer with Whisk Attachment
• Mixing Bowl
• Kitchen Scale
• Spatula
• Parchment Paper
• Baking Sheet
• Plastic Wrap
• Oven

Critical Steps — Do Not Skip

• Cream butter and sugars until smooth
• Do not over‑mix after adding dry ingredients
• Portion dough to exact 6‑ounce weight
• Chill dough for 30 minutes
• Bake until edges crisp but tops slightly under‑baked
• Cool on the baking sheet for 30 minutes

Chef Tips from the Video

• Use a kitchen scale for precise 6‑ounce portions; consistency is key for the signature thick shape.
• Sift the cocoa powder to prevent lumps.
• If you prefer a slightly sweeter cookie, increase the granulated sugar by ¼ cup.
• For an extra‑crunchy edge, sprinkle a pinch of flaky sea salt on top before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap individually in plastic wrap and freeze for up to 2 months; reheat in oven before serving.

Room temperature: Best consumed within 1‑2 days; keep in a sealed container.

Make-Ahead Tips

• Dough balls can be prepared up to 24 hours in advance; keep covered and refrigerated.
• Freeze raw dough balls on a parchment sheet, then transfer to a freezer bag; bake from frozen, adding 2‑3 minutes to bake time.

Frequently Asked Questions