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Levain-Style Two-Chip Chocolate Chip Cookies

Levain-Style Two-Chip Chocolate Chip Cookies to Swoon Over

Indulge in these Levain-Style Two-Chip Chocolate Chip Cookies, featuring thick gooey centers and crispy edges that make them irresistible.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 8 cookies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Cold Butter Use cold for better cookie structure and a rich flavor.
  • ¾ cup Brown Sugar Adds moisture and caramel notes; can substitute with light brown sugar.
  • ½ cup Granulated Sugar Provides sweetness and enhances browning.
  • 2 large Cold Eggs Ensure good moisture and structure.
  • 2 ¾ cups All-Purpose Flour Avoid substitutions unless using a gluten-free blend.
  • 1 tbsp Cornstarch Softens cookies, promoting chewiness.
  • ¾ tsp Baking Powder
  • ¾ tsp Baking Soda
  • ¾ tsp Salt Balances sweetness and amplifies flavor.
For the Chocolate
  • 1 cup Semi-Sweet Chocolate Chips Provides classic chocolatey goodness.
  • 1 cup Milk or White Chocolate Chips Adds extra sweetness and creaminess.
Optional Add-Ins
  • 1 cup Chopped Walnuts or Pecans Introduces a crunchy texture and nutty flavor.
  • ¼ tsp Espresso Powder Deepens chocolate flavor without coffee taste.

Equipment

  • mixing bowl
  • Electric mixer
  • spatula
  • Cookie scoop
  • Parchment paper
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Cream 1 cup of cold unsalted butter with ¾ cup brown sugar and ½ cup granulated sugar in a large mixing bowl using an electric mixer for about 4–5 minutes until light and fluffy.
  2. Add 2 cold large eggs to the butter-sugar mixture one at a time, mixing well after each addition.
  3. In a separate bowl, whisk together 2 ¾ cups of all-purpose flour, 1 tablespoon of cornstarch, ¾ teaspoon of baking powder, ¾ teaspoon of baking soda, and ¾ teaspoon of salt. Gradually add this mixture to the wet ingredients while mixing on low speed until a thick dough forms.
  4. Gently fold in 1 cup each of semi-sweet and milk or white chocolate chips. Optionally, add 1 cup of chopped walnuts or pecans.
  5. Form 8–10 large dough balls weighing about 6 ounces, leaving them high and placing them on a parchment-lined baking sheet.
  6. Chill the cookie dough balls in the refrigerator for 30 minutes to 1 hour for enhanced flavor and texture.
  7. Preheat oven to 400°F (205°C). Bake the dough balls for 9–11 minutes until edges are set and tops are golden, with slightly underbaked centers.
  8. Cool cookies on the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 32gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Use cold ingredients to maintain shape and achieve the ideal texture. Store shaped dough balls in the fridge if baking in batches.

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