Levain-Style Two-Chip Chocolate Chip Cookies
Let’s talk about cookies—specifically, the delightfully thick and chewy Levain-style chocolate chip cookies that are bound to become your new favorite treat. These cookies boast a wonderful balance of textures: a crisp exterior giving way to a soft, gooey center filled with a generous helping of both semi-sweet and milk or white chocolate chips. They’re perfect for any occasion—whether you’re hosting a cozy gathering with friends, needing a sweet pick-me-up after a long day, or simply wanting to treat yourself to something indulgent. One bite, and you’ll understand why these cookies are so beloved: they are a warm hug in cookie form!
Imagine pulling a tray of these golden delights from the oven, the delicious aroma filling your home and making it impossible for anyone to resist. With the chocolate chips melting just enough to create that beautiful gooeyness, these cookies are sure to impress everyone—family, friends, or even just your inner cookie connoisseur. So, roll up your sleeves, grab some simple ingredients, and let’s bake something wonderful together!
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
This shows a selection of the ingredients we’ll be using to create these scrumptious cookies.
Directions
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Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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In a large mixing bowl, cream together the cubed cold butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
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Add the cold eggs to the butter mixture, one at a time, mixing until fully incorporated.
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In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
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Gradually and gently mix the dry ingredients into the wet ingredients until no streaks of flour remain, being careful not to overmix.
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Fold in the chocolate chips and any optional nuts or espresso powder if you’re using them.
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Using a large cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 12-15 minutes, or until the edges are golden brown but the centers still look slightly underbaked for that gooey center.
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Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
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Ingredient substitutions: You can replace the unsalted butter with a dairy-free alternative if desired. Brown sugar can also be substituted with coconut sugar for a different flavor profile.
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Optional variations: Feel free to add dried fruits such as cherries or cranberries for a unique twist, or sprinkle a little sea salt on top of each cookie before baking to enhance the flavors.
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Storage or reheating tips: Store the cookies in an airtight container at room temperature for up to a week. To reheat, pop them in the microwave for 10-15 seconds for that fresh-baked feel!
Recipe Information
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 24 cookies
- Difficulty level: Easy
An image depicting the process of creating delectable cookies for visual guidance.
Levain-Style Two-Chip Chocolate Chip Cookies
Ingredients
- 1 cup 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
- 1 cup chopped walnuts or pecans Optional
- ¼ tsp espresso powder Optional for deeper chocolate flavor
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the cubed cold butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add the cold eggs to the butter mixture, one at a time, mixing until fully incorporated.
- In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- Gradually and gently mix the dry ingredients into the wet ingredients until no streaks of flour remain, being careful not to overmix.
- Fold in the chocolate chips and any optional nuts or espresso powder if you're using them.
- Using a large cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown but the centers still look slightly underbaked for that gooey center.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
