Chocolate Fountain (Levain Bakery Copycat Cookies)

Years ago my friends and I would wrack our brains to try and find the "cookie place" whenever we are on the Upper West Side. It was pretty easy to find once you were within a block of it because chocolate would waft through the streets. I decided I wanted that same smell in my apartment and here is my version of these incredible crunchy on the outside and gooey on the inside cookie perfection.



















Prep Time: 10 Minutes
Cook Time: 10-13 Minutes
Servings: 8-10 Cookies

 Ingredients:
1/2 Cup Cold Unsalted Butter (cut into cubes)
1/2 Cup Cold Vegetable Shortening
1 Cup Brown Sugar
1/2 Cup Granulated Sugar
2 Eggs
1 tsp Vanilla
1 1/2 Cups Cake Flour
1 1/2 Cups AP Flour
1 Tbsp Corn Starch
3/4 tsp Kosher Sea Salt
2 Cups Dark Chocolate Chunks
1 Cup Semi Sweet Chocolate Chips
*Adapted from Modern Honey

 Directions
Preheat the oven at 410 degrees. In a large bowl cream together the butter, shortening, and sugars until light and fluffy - about 3 minutes. Add the eggs one at a time until fully incorporated and follow with the vanilla. Add all of the dry ingredients one cup at a time and stir until combined. Fold in the chocolate chips. Make large tennis ball sized balls of dough. Place them on parchment lined baking sheets and place in the freezer for 10 minutes. Place the cookies in the oven for 10-13 minutes until the bottom of the cookies are golden brown. Remove from the oven, let them cool for 10 minutes. Serve warm. 

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