Name: Copycat Levain Fall Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 2 3/4 cups (330g) all-purpose flour -; 1 teaspoon baking powder -; 1 teaspoon baking soda -; 1/2 teaspoon kosher salt -; 1 1/2 teaspoons ground cinnamon -; 1 teaspoon ground ginger -; 1/2 teaspoon ground nutmeg -; 1/4 teaspoon ground cloves -; 10 tablespoons (140g) unsalted butter, softened -; 1/2 cup (107g) dark brown sugar, tightly packed -; 1/2 cup (100g) granulated sugar -; 2 tablespoons (40g) molasses -; 2 large eggs -; 10 ounces (283g) dark chocolate callets or chunks -

Copycat Levain Fall Chocolate Chunk Cookies

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Levain Fall Chocolate Chunk Cookies

1. 2 3/4 cups (330g) all-purpose flour -

2. 1 teaspoon baking powder -

3. 1 teaspoon baking soda -

4. 1/2 teaspoon kosher salt -

5. 1 1/2 teaspoons ground cinnamon -

6. 1 teaspoon ground ginger -

7. 1/2 teaspoon ground nutmeg -

8. 1/4 teaspoon ground cloves -

9. 10 tablespoons (140g) unsalted butter, softened -

10. 1/2 cup (107g) dark brown sugar, tightly packed -

11. 1/2 cup (100g) granulated sugar -

12. 2 tablespoons (40g) molasses -

13. 2 large eggs -

14. 10 ounces (283g) dark chocolate callets or chunks -

How to cook deliciously - Copycat Levain Fall Chocolate Chunk Cookies

1. Stage

Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

2. Stage

Beat the butter, sugars, and molasses: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat together the butter, brown sugar, granulated sugar, and molasses on medium-high speed until pale and fluffy, about 4 minutes.

3. Stage

Add the eggs: Add the eggs, one at a time, beating until fully combined after each addition. Scrape the bottom and sides of the bowl with a rubber spatula.

4. Stage

Add the dry ingredients: Beat in two-thirds of the flour mixture on low speed, or gently fold it in with a rubber spatula, just until combined and no streaks of flour remain.

5. Stage

Stir in the chocolate chunks: Coat the chocolate chunks in the remaining flour and add the mixture to the dough. Combine with a rubber spatula until evenly distributed. Do this by hand rather than using a mixer. The mixer may struggle with the large chunks of chocolate. The dough will be thick.

6. Stage

Divide the dough: Divide the dough into 8 equal-sized mounds. If you have a kitchen scale, each mound of dough should weigh roughly 5 ounces (140g). Don’t worry about shaping them into balls, leaving them rough creates crisp cracks and crags on the outside of the cookies.

7. Stage

Chill overnight: Transfer the mounds of cookie dough to a parchment-lined plate and wrap airtight with plastic wrap. Chill the dough in the refrigerator overnight or at least 6 hours. It will keep in the fridge for up to 1 week.

8. Stage

Preheat the oven to 400°F. Arrange racks in the top and bottom thirds of the oven. Line two baking sheets with parchment paper or silicone baking mats.

9. Stage

Bake: Place 4 cookies on each baking sheet, leaving ample space between them. Bake for 18 to 20 minutes, rotating the baking sheets halfway through. The cookies should look golden brown all around, with some cracks and ridges.

10. Stage

Cool: Let the cookies cool on the baking sheet for at least 10 minutes. Serve warm or at room temperature. The cookies are best the day they are made. Store them in an airtight container on the counter for up to 2 days. After 2 days they lose their texture. Did you love the recipe? Leave us stars below!