Levain Cookies Double Chocolate Knock Offs

1 c cold butter, cut into small cubes

1 c brown sugar

1/2 c sugar

2 eggs

1/2 dark baking cocoa

1 cup cake flour (or sifted reg. flour)

1.5 c all-purpose flour

1 tsp cornstarch

3/4 tsp baking soda

1/2 tsp salt

1 1/3 c semisweet chocolate chips

Preheat oven to 410℉.  In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.  Add cocoa, flours, cornstarch, baking soda, and salt and stir until combined.  Stir in semisweet chocolate chips.

Chill dough for 15 minutes.

Separate dough into large balls and place on lightly colored cookie sheet.  (You can lightly press on the dough to smooth it out, but this doesn't seem to be necessary.)  Each cookie should weight between 4.5-6 ounces.  4-6 cookies will fit on one cookie sheet, the dough will make 8-12 cookies total.  

Bake 11 minutes, or until golden brown on the top.  Let them rest for at least 10-15 minutes to set.

From ModernHoney.com