Lately I've been thinking about how much I want to go back to Levain bakery. It's been years and I'm really craving their chocolate chip walnut cookies. Not only that - their oatmeal raisin, dark chocolate peanut butter chip, and dark chocolate chip cookies, too. They really do have the best cookies there. I've never tried any of the breads they bake because I'm always so focused on the cookies. Have you? I wish we could all go together, each buy an item and then share.
And so these cookies were created yesterday from my cravings for a chocolate-y Levain cookie. I was hoping to have these loaded up with white chocolate chunks, but my cookies were a little skimpy on the white chocolate. I didn't have as much white chocolate in the pantry as I thought I did.
I was happy with how soft and fudgy these cookies turned out, and the crackles on top are pleasing to the eye as well. I bet these would be really good with dark unsweetened cocoa powder.
Double Chocolate Chip White Chocolate Chunk Cookies
1 cup all purpose flour
1 cup cake flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cold unsalted butter, cut into small pieces
3/4 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 large eggs
4 ounces white chocolate (or more), cut into small pieces
1 1/4 cups chocolate chips
In a large bowl, sift together flours, cocoa, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together the butter, sugars and vanilla until a lumpy ball forms. Beat in egg, one addition at a time, until well combined. Reduce mixer speed to low and beat in dry ingredients until just combined. Stir in white chocolate chunks and chocolate chips until just combined.
Scoop heaping tablespoons of dough out, roll into balls, and place on cookie sheets or plates (whatever will fit in your refrigerator). Chill dough balls at least one hour.
Heat oven to 375 degrees F. Place dough on cookie sheets, spacing an inch apart. Bake for 15 minutes or until set and slightly crisp. Cool 2 minutes before transferring to wire racks to cool.
Makes about 16 large cookies