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Levain-Style Two-Chip Chocolate Chip Cookies

Levain-Style Two-Chip Chocolate Chip Cookies You'll Crave

A game-changing recipe for Levain-Style Two-Chip Chocolate Chip Cookies with perfect crispy edges and soft centers.
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Prep Time 20 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 31 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted cold butter Provides richness and flavor; using cold butter helps keep the dough firm and prevents overspreading.
  • ¾ cup brown sugar Adds moisture and caramel flavor, creating a wonderfully chewy texture.
  • ½ cup granulated sugar Sweetens the cookies while contributing to the desired crispness.
  • 2 large cold eggs Binds all ingredients together and aids in moisture retention.
  • 2 ¾ cups all-purpose flour The main structure-building ingredient for these indulgent cookies.
  • 1 tbsp cornstarch Softens the texture and enhances chewiness.
  • ¾ tsp baking powder A leavening agent that gives the cookies their fluffy embrace.
  • ¾ tsp baking soda Enhances browning and promotes the perfect spread.
  • ¾ tsp salt Balances sweetness and magnifies overall flavor.
For the Chocolate and Optional Add-ins
  • 1 cup semi-sweet chocolate chips Provides the classic chocolate flavor.
  • 1 cup milk or white chocolate chips Adds creaminess and extra sweetness.
  • 1 cup chopped walnuts or pecans Adds a nutty crunch; optional.
  • ¼ tsp espresso powder Intensifies the chocolate flavor; optional.

Equipment

  • Stand Mixer
  • baking sheet
  • Parchment paper
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Begin by creaming 1 cup of cold unsalted butter with ¾ cup of brown sugar and ½ cup of granulated sugar in a large mixing bowl.
  2. Add 2 cold large eggs to the creamed mixture, one at a time.
  3. In a separate bowl, whisk together 2 ¾ cups of all-purpose flour, 1 tablespoon of cornstarch, ¾ teaspoon of baking powder, ¾ teaspoon of baking soda, and ¾ teaspoon of salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until a thick dough starts to form.
  5. Gently fold in 1 cup of semi-sweet chocolate chips and 1 cup of milk or white chocolate chips.
  6. Using a large cookie scoop, roughly 6 oz in size, scoop mounds of dough onto your parchment-lined baking sheet.
  7. (Optional) Chill the mounds for 30-60 minutes in the refrigerator.
  8. Preheat your oven to 400°F (205°C). Bake for 9-11 minutes.
  9. Remove the cookies from the oven and let them cool on the pan for 10 minutes.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For thicker cookies, chilling the dough enhances flavor and limits spreading. Store cookies in an airtight container at room temperature for up to one week.

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