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Levain-Style Two-Chip Chocolate Chip Cookies

Irresistible Levain-Style Two-Chip Chocolate Chip Cookies

Indulge in thick, gooey Levain-Style Two-Chip Chocolate Chip Cookies, featuring semi-sweet and milk chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 26 minutes
Servings: 10 cookies
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Cold Butter Adds richness and moisture; regular can be used if cold isn't available.
  • ¾ cup Brown Sugar Provides deep sweetness and moisture; no substitutions.
  • ½ cup Granulated Sugar Adds sweetness and crunch; substitutes with coconut sugar are allowed.
  • 2 large Cold Eggs Binds ingredients; use cold for consistent texture.
  • 2¾ cups All-Purpose Flour Substitute with a 1:1 gluten-free blend if needed.
  • 1 tbsp Cornstarch Softens the cookie texture; arrowroot powder is a good substitute.
  • ¾ tsp Baking Powder Ensure freshness for best results.
  • ¾ tsp Baking Soda Supports leavening; potassium bicarbonate can be used in a pinch.
  • ¾ tsp Salt Enhances flavors; sea salt is an alternative.
For the Chips
  • 1 cup Semi-Sweet Chocolate Chips Offers rich chocolate flavor; dark chocolate can be swapped.
  • 1 cup Milk or White Chocolate Chips Adds sweetness; any preferred chocolate variety can be used.
  • 1 cup Chopped Walnuts/Pecans Optional for crunch; omit for nut-free.
  • ¼ tsp Espresso Powder Optional; enhances chocolate flavor.

Equipment

  • Mixing bowl
  • Hand mixer
  • Spatula
  • Baking Sheet
  • Parchment Paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Cream 1 cup of cold unsalted butter with ¾ cup of brown sugar and ½ cup of granulated sugar for 4-5 minutes until light and fluffy.
  2. Incorporate 2 cold large eggs into the dough, adding one at a time and 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.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  5. Gently fold in 1 cup of semi-sweet chocolate chips and 1 cup of milk or white chocolate chips, adding nuts if desired.
  6. Divide the dough into 8-10 large balls, approximately 6 ounces each, and chill for 30-60 minutes if possible.
  7. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
  8. Bake in the preheated oven for 9-11 minutes until edges are golden brown and centers are soft.
  9. Let the cookies sit on the pan for 10 minutes to set before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Chilling the dough isn’t mandatory, but enhances flavor and minimizes spreading. Use cold ingredients for chewy consistency and avoid overmixing.

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