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Levain Bakery Two Chip Chocolate Chip Cookies

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Levain Bakery’s Two Chip Chocolate Chip Cookies are a decadent treat with a crispy exterior and thick chewy center, combining semi-sweet and dark chocolate chips for a rich flavor and gooey texture.

Ingredients

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)

Instructions

  1. Preheat your oven to 410°F (or 400°F if your oven runs hot).
  2. 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.

Notes

  • You can experiment with different types of chocolate chips, such as milk chocolate or white chocolate.
  • For a softer texture, substitute half of the all-purpose flour with cake flour.
  • Consider adding a pinch of cinnamon or a bit of sea salt on top before baking for extra flavor.
  • For a thicker cookie, chill the dough before baking and use large cookie scoops.
  • If you’re making gluten-free cookies, substitute the flour with a gluten-free flour blend.

Nutrition

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