Famous Levain Bakery GOOEY Double Chocolate Chip Cookie Recipe!!! Part 2!

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These cookies are SUPER chocolatey, SUPER gooey, and SUPER delicious. I really enjoyed the last Levain Bakery copycat cookies I made so today I wanted to share with you all the chocolate-chocolate chip version! In other words- Levain Bakery Cookies Part 2! I hope you enjoy this recipe, let me know if you ever try these out!

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Levain Bakery Double Chocolate Cookies
Ingredients:
All-purpose flour: 2 cups (250 grams)
Cake flour: 1/2 cup plus 2 tablespoons (70 grams)
Baking soda: 1 teaspoon
Baking powder: 1 teaspoon
Salted butter: 1 1/4 cups (285 grams)
Granulated sugar: 1 cup (200 grams)
Dark brown sugar (packed): 1 cup (220 grams)
Eggs (large): 2
Unsweetened dark cocoa powder: 1/3 cup
Dark chocolate chips: 3 1/2 cups (600 grams)

Instructions:
1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) for conventional ovens or 400 degrees Fahrenheit (200 degrees Celsius) for convection ovens.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, cake flour, baking soda, and baking powder. Mix them together thoroughly.
3. Cream Butter and Sugar: In a stand mixer or using a hand mixer, cream together the salted butter, granulated sugar, and dark brown sugar until smooth and combined.
4. Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
5. Add Cocoa Powder: Sprinkle the unsweetened dark cocoa powder into the mixture and mix until well combined. Scrape down the sides of the bowl as needed.
6. Incorporate Dry Ingredients: Add all the dry ingredients into the mixture at once. Pulse in the flour mixture until it forms a cohesive dough.
7. Stir in Chocolate Chips: Remove the dough from the mixer and stir in the dark chocolate chips by hand until evenly distributed.
8. Form Cookies: Line a baking sheet with parchment paper. Use a kitchen scale to weigh out each cookie dough ball to 6 ounces. Place them on the baking sheet, leaving enough space between each cookie.
9. Chill Dough: Cover the cookie dough balls with plastic wrap and refrigerate for at least 30 minutes.
10. Preparing Oven: Place an ungreased baking sheet in the oven while it preheats. This helps to prevent the cookies from spreading too much.
11. Bake Cookies: Once the dough has chilled, remove it from the refrigerator. Place the cookie dough balls on the preheated baking sheet, spacing them apart. Bake for 5-7 minutes or until the edges are slightly crispy and the tops are no longer glossy.
12. Cool and Serve: Allow the cookies to cool on the baking sheet for at least 30 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious double dark chocolate chip cookies!

A HUGE thank you to A Bountiful Kitchen for testing and perfecting this recipe!
Click here to see where I got the recipe: