Levain Bakery Two Chip Chocolate Chip Cookies

Why You’ll Love This Recipe

Levain Bakery’s Two Chip Chocolate Chip Cookies are the epitome of a perfect chocolate chip cookie. With a rich flavor from the mix of semi-sweet and dark chocolate chips, combined with a buttery dough, these cookies have an unbeatable texture. The outside is perfectly crisp, while the inside is wonderfully thick and gooey. These cookies are not only indulgent but are incredibly easy to make, requiring minimal preparation. Whether you’re baking for a special occasion or just treating yourself, these cookies will surely be a hit.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup Butter (cold, cut into cubes)

• 1 cup Brown Sugar

• 1/2 cup Sugar

• 2 large Eggs

• 1 teaspoon Vanilla Extract (optional)

• 3 cups Flour (may use half cake flour and half all-purpose)

• 1 teaspoon Cornstarch

• 3/4 teaspoon Baking Soda

• 3/4 teaspoon Salt

• 2 cups Semi-Sweet Chocolate Chips (or 1 cup dark and 1 cup semi-sweet)

Directions

1. Preheat your oven to 410 degrees Fahrenheit (or 400 degrees if your oven runs hot).

2. In a large mixing bowl, cream together the cold butter, brown sugar, and sugar for about 4 minutes until the mixture is light and fluffy. Scrape the sides of the bowl as needed.

3. Add the eggs and vanilla extract (if using), and mix for another minute until fully combined.

4. Fold in the flour, cornstarch, baking soda, and salt. Mix until just combined, ensuring you don’t overmix the dough.

5. Gently fold in the semi-sweet chocolate chips (or a combination of dark and semi-sweet).

6. Divide the dough into large balls. For extra-large cookies, roll them into 6-ounce balls (you will get about 8 cookies from this recipe). For large cookies, roll them into 5-ounce balls, and for medium cookies, roll them into 3 to 4-ounce balls. Be sure to space them apart on the baking sheet.

7. Line a light-colored baking sheet with parchment paper and place the cookie dough balls on it. Bake for 9-12 minutes or until the tops are golden brown.

8. Let the cookies rest for at least 10-15 minutes on the baking sheet to set up before transferring them to a wire rack.

9. Store the cookies in an airtight container to keep them fresh.

Servings and Timing

• Servings: 10 cookies

• Prep Time: 20 minutes

• Cook Time: 10-15 minutes

• Total Time: 35 minutes

Variations

• Chocolate Chips: You can experiment with different types of chocolate chips. Try using milk chocolate, white chocolate, or even a combination of all three.

• Flour: For a softer and more delicate texture, substitute half of the all-purpose flour with cake flour, as suggested in the recipe.

• Flavor Additions: For extra flavor, consider adding a pinch of cinnamon or a bit of sea salt on top of the cookies before baking.

Storage/Reheating

Store leftover cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, place them in the freezer for up to 2 months. To reheat, warm them in the microwave for a few seconds to restore that gooey texture.

FAQs

How can I prevent my cookies from burning on the bottom?

Check that you are using a light-colored baking sheet, as dark ones can cause the cookies to burn too quickly. Also, try reducing the baking time and rotating the baking sheet halfway through for even cooking.

Why are my cookies spreading too much?

If the dough is too warm, it can cause the cookies to spread excessively. Ensure that the dough is chilled before baking, and consider rolling the dough into balls and refrigerating them for 10-15 minutes.

Can I make these cookies without vanilla extract?

Yes, you can make the cookies without vanilla extract, although the flavor may be slightly different. You can also experiment with other extracts such as almond for a unique twist.

How do I get my cookies extra thick?

For thick cookies, make sure to use a large cookie scoop and bake the cookies at a high temperature (around 410°F). This will allow the edges to crisp up while keeping the center soft and gooey.

What type of chocolate should I use for these cookies?

This recipe uses semi-sweet and dark chocolate chips, but you can adjust it based on your preference. Milk chocolate or a mix of various chocolate types also works well.

How can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Just be sure to use a high-quality flour blend that includes xanthan gum to mimic the texture of regular flour.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Roll the dough into balls, place them on a baking sheet to freeze, and once frozen, transfer them to a freezer-safe container. Bake them directly from frozen, adding a few extra minutes to the baking time.

What’s the best way to store these cookies?

Store the cookies in an airtight container to keep them fresh for up to 4-5 days. For longer storage, freezing is a good option.

What can I do if my cookies spread too thin?

If your cookies are spreading too thin, you may have too much butter or not enough flour in the dough. Add a bit more flour or reduce the butter slightly for a thicker texture.

Why are my cookies too hard after baking?

If your cookies are too hard, you may have overbaked them. Make sure to pull them out of the oven when they are slightly underbaked and let them cool on the baking sheet to firm up.

Conclusion

Levain Bakery’s Two Chip Chocolate Chip Cookies offer the perfect balance of chewy and crispy, making them a treat you’ll come back to again and again. With a rich, chocolatey flavor and simple ingredients, this recipe brings a little taste of the bakery right to your home. Whether you’re sharing them with friends or indulging on your own, these cookies are sure to satisfy any sweet tooth.