It’s my first time baking in my brand new kitchen!!
I came home from running errands and smelled the aroma of my roommate’s French Vanilla coffee…so delicious! I was instantly in the mood for baking
This recipe is said to be a ‘copycat’ of one of the cookies made at NYC’s Levain Bakery. I have yet to go there but I’ve heard great things about it (and after trying this recipe I HAVE to check it out ASAP!)
This recipe was inspired by Love From the Oven.
Summary: DANGEROUSLY yummy! These double chocolate chunk cookies are rich, chocolaty, delicious, and won’t last 1 day!
- 1 cup salted butter (2 sticks cut into cubes)
- 1 1/4 cup sugar
- 2 eggs (at room temp)
- 1/2 cup cocoa powder (the darker the better!)
- 2 1/4 cups all purpose flour
- 1/4 tsp coarse sea salt
- 1/2 tsp baking soda
- 1 tsp french vanilla coffee (I used Dunkin’ Donuts)
- 12 oz semi-sweet chocolate chunks (about 2 cups)
- 1/2 cup crushed dry roasted peanuts (optional)
- A glass of milk (NOT OPTIONAL)
- Pre-heat oven to 350 degrees F.
- In a large bowl, cream butter and sugar.
- Add the eggs one at a time and beat well.
- Add in cocoa powder and coffee. Combine well.
- In a separate bowl, combine flour, salt, and baking soda.
- Gradually add your dry flour mixture to the butter mixture, mixing in between increments – the batter will be really thick!
- Stir in chocolate chunks with a spoon. You can use your hands to knead the dough to make sure all of the ingredients are combined.
- Cover a large baking sheet with parchment paper (I didn’t have any at the moment, but using it makes clean up a lot easier!)
- Grab a handful of the chocolaty dough and make a large disk.
- Top with crushed dry roasted peanuts if you wish.
- Bake these dangerous cookies in the oven for 12-15 minutes, until the tops are baked through.
- Let cool.
- Enjoy with a tall glass of MILK. You’re gonna need it
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 12
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