Levain Double Chocolate Chip Cookies | Copycat Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine can be more economical.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: milk chocolate chips

Dark chocolate chips have less sugar, while milk chocolate is often cheaper.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans can be a healthier nut option, while sunflower seeds are more budget-friendly.

Using a hand or stand mixer, beat the butter in a large bowl until creamy and whipped.

Add the sugars and mix until creamy and fully incorporated.

Add one egg and continue beating until just incorporated. Then add the second egg and repeat.

Sift the cocoa powder directly into the large bowl, and mix slowly.

Add the sifted flour, baking powder, baking soda, and salt. Stir until completely mixed through.

Carefully fold the chocolate chips into the cookie dough.

Cover a cookie sheet pan with parchment paper. Form six messy balls weighing about 6 ounces each, and place them in the cookie sheet pan.

Pop the pan in the fridge for 30 minutes to 1 hour.

Preheat the oven to 400°F. Then bake the cookies for 10 minutes, checking at the 9 minute mark.

Let the cookies cool in the hot pan for at least 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens