Crisp on the outside, soft and gooey on the inside. These Thick Triple Chocolate Cookies are giant, extra thick, and loaded with chocolate. If you’ve had a Levain Bakery Cookie in NYC, these are a close copycat!
Crisp on the outside, soft and gooey on the inside. These Thick Triple Chocolate Cookies are giant, extra thick, and loaded with chocolate. If you’ve had a Levain Bakery Cookie in NYC, these are a close copycat!
Freezing: Discs of dough can be frozen and baked from frozen. You’ll need to add a couple of minutes of bake time. Leftovers: Leftover cookies can be stored in airtight containers at room temperature for 3-4 days.
Cooking Instructions
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Step 1
In a stand mixer with the paddle attachment or a large mixing bowl, cream together the
Unsalted Butter (1 cup)
,
Brown Sugar (1 cup)
, and
Granulated Sugar (1/2 cup)
. Cream on medium for about 2-4 minutes until creamy and combined. You want just a few small pieces of butter to remain.
Step 2
Add
Vanilla Extract (1 tsp)
and
Eggs (2)
, one at a time, mixing until combined.
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