Levain-Style Two-Chip Chocolate Chip Cookies
There’s something magical about the smell of fresh chocolate chip cookies wafting through the house, and our Levain-Style Two-Chip Chocolate Chip Cookies take this comfort food to an extraordinary level. With their thick, chewy centers, and crisp, golden-brown edges, these cookies are a delightful treat that satisfies any sweet tooth. What sets them apart is the combination of semi-sweet and milk or white chocolate chips, creating a rich, gooey texture that melts in your mouth with every bite.
Perfect for a cozy family gathering, a bake sale, or simply an indulgent snack at home, these cookies are sure to become a new favorite you’ll make again and again. Your friends and family will love the unique blend of flavors and the satisfying size of each cookie, bringing comfort and joy to any occasion.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 cup (2 sticks) unsalted cold butter, cubed
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs (cold)
- 2 ¾ cups all-purpose flour
- 1 tbsp cornstarch
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup milk or white chocolate chips
- Optional: 1 cup chopped walnuts or pecans
- Optional: ¼ tsp espresso powder for deeper chocolate flavor
Gather your ingredients for the perfect cookie preparation.
Directions
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Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
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Cream Butter and Sugars: In a large mixing bowl, cream together the cold cubed butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3-4 minutes.
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Add Eggs: Beat in the cold eggs one at a time, mixing until fully incorporated.
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Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
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Mix Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
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Stir in Chocolate Chips: Fold in the semi-sweet and milk or white chocolate chips, and any optional nuts or espresso powder if desired.
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Scoop the Dough: Use a large cookie scoop or a ¼ cup measuring cup to scoop equal portions of dough onto the prepared baking sheets, leaving enough space between cookies for spreading.
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Bake: Bake in the preheated oven for 12-15 minutes, or until the cookies are golden on the edges but still soft in the middle.
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Cool: Allow cookies to cool on the baking sheets for about 10 minutes before transferring them to wire racks to cool completely.
Tips & Variations
- Ingredient Substitutions: For a dairy-free version, substitute the butter with a dairy-free butter alternative and use dairy-free chocolate chips.
- Optional Variations: Mix in other add-ins like dried fruit or different types of chocolate for a personalized twist.
- Storage Tips: Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer bag.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: Makes about 12 large cookies
- Difficulty Level: Easy
