Levain-Style Two-Chip Chocolate Chip Cookies
200kcal
Ingredients
Cookie Base
- 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
Chocolate Chips
- 1 cup semi-sweet chocolate chips
- 1 cup milk or white chocolate chips
Optional Ingredients
- 1 cup chopped walnuts or pecans Optional
- ¼ tsp espresso powder Optional for deeper chocolate flavor
Method
Preparation
- 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.
Mixing
- 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.
Baking
- 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.
Nutrition
Serving1gCalories200kcalCarbohydrates25gProtein2gFat10gSaturated Fat6gSodium150mgFiber1gSugar12g
Notes
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. 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. 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!