Levain-Style Two-Chip Chocolate Chip Cookies
Indulge in the joy of baking with these Levain-Style Two-Chip Chocolate Chip Cookies. Thick, gooey, and bursting with flavor, these cookies are reminiscent of those found in the best bakeries. Imagine biting into a warm cookie with a golden crust that yields to a soft, melting center filled with both semi-sweet and creamy milk chocolate chips. Perfect for sharing during cozy gatherings or enjoying as a sweet treat after a long day, this recipe promises to become a cherished favorite in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Makes approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted cold butter, cubed
- ¾ cup packed 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
Instructions
- Preheat the oven to 410°F (210°C) and line two baking sheets with parchment paper.
- In a mixing bowl, cream together cold, cubed butter, brown sugar, and granulated sugar until light and fluffy (about 3–5 minutes).
- Add cold eggs one at a time, mixing until just combined.
- In another bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Gently fold in both types of chocolate chips.
- Use a large scoop to portion out dough onto prepared baking sheets, spacing them apart.
- Bake for about 10–12 minutes until edges are golden but centers remain soft.
- Allow cookies to cool on the tray for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg