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Levain-Style Two-Chip Chocolate Chip Cookies

Bake Levain-Style Two-Chip Chocolate Chip Cookies Like a Pro

Indulge in Levain-Style Two-Chip Chocolate Chip Cookies that are thick, gooey, and flavorful, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Total Time 1 hour 1 minute
Servings: 8 cookies
Course: Desserts
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Cold Butter Provides richness and flavor; keep it cold to prevent spreading.
  • 1 cup Brown Sugar Adds moisture and deeper flavor; opt for dark brown for extra richness.
  • 1 cup Granulated Sugar Contributes to sweetness and improves browning in the cookies.
  • 2 large Cold Eggs Binds ingredients and adds moisture.
  • 2 cups All-Purpose Flour Forms the cookie structure; can replace with gluten-free flour if desired.
  • 2 tablespoons Cornstarch Enhances chewiness and softness.
  • 1 teaspoon Baking Powder Helps achieve a light, airy texture.
  • 1 teaspoon Baking Soda Promotes browning and flavor.
  • 1 teaspoon Salt Enhances flavor, balancing the sweetness.
For the Chocolate Goodness
  • 1 cup Semi-Sweet Chocolate Chips Provides rich chocolate flavor.
  • 1 cup Milk or White Chocolate Chips Offers a complimentary sweetness.
Optional Add-Ins
  • 1 cup Chopped Walnuts or Pecans Introduce nuttiness and texture.
  • 1 tablespoon Espresso Powder Intensifies the chocolate flavor.

Equipment

  • Mixing Bowl
  • electric mixer
  • Baking Sheet
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Cream the cold unsalted butter with brown and granulated sugars for 4-5 minutes until light and fluffy.
  2. Add cold eggs one at a time, mixing well after each addition.
  3. In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  4. Gradually add dry ingredients to wet ingredients while mixing on low speed until combined.
  5. Fold in semi-sweet and milk or white chocolate chips and optional nuts.
  6. Divide the dough into 8-10 large balls, weighing 6 ounces each.
  7. Refrigerate the dough balls for 30 minutes to 1 hour (optional).
  8. Preheat oven to 400°F (205°C).
  9. Bake cookie balls for 9-11 minutes or until edges are golden and centers are slightly underdone.
  10. Cool cookies on baking sheet for about 10 minutes before transferring to wire rack.

Nutrition

Serving: 1cookieCalories: 600kcalCarbohydrates: 80gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 45gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. Refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat for 5-7 minutes at 350°F (175°C).

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