Knock-Off Levain Cookies

1 c cold butter (straight from the fridge!) cut into tablespoon-size pieces
1 c (7.5 oz.) lightly packed light or dark brown sugar
1/2 c (3.75 oz.) granulated sugar
2 large eggs, cold from the fridge
1 tsp vanilla extract
1 1/2 c (7.5 oz.) all-purpose flour
1 c (4 oz.) cake flour
1/2 c (1.75 oz.) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 - 2 c semisweet chocolate chips


Preheat oven to 375, line two baking sheet pans with parchment paper.

Using the paddle attachment, add the cold butter and sugars.  Start the mixer on low (the butter will fly around a bit since it's cold) and gradually increase to medium speed.  Mix for 4-6 minutes until the mixture is creamy and very well combined, scraping down the sides and bottom of the bowl as needed.

Add the eggs and vanilla and mix until combined and the batter is light in color, 2-3 minutes.  Add the flour, cake flour, cocoa powder, baking soda, and salt.  Mix on low speed until the dough starts to come together (and so the dry ingredients don't fly everywhere).  When just a few dry streaks remain, add the chocolate chips and mix just until combined and there are no dry spots.

Scoop very large balls of dough (4-4.25 oz. per cookie) and place several inches apart on the prepared baking sheets (you can probably fit 5 cookies per sheet).  Bake for 9-10 minutes (14 minutes in my oven) until set on the outside but still soft in the middle.  Let the cookies rest on the baking sheets to cool for 5-7 minutes before removing. 


From Mel's Kitchen Cafe