Levain-Style Two-Chip Chocolate Chip Cookies
There’s something undeniably comforting about the aroma of freshly baked cookies wafting through your home, and our Levain-Style Two-Chip Chocolate Chip Cookies are here to elevate that experience to a whole new level. These cookies boast an irresistible combination of rich semi-sweet and creamy milk or white chocolate, creating a delightful contrast that delights every palate. Whether you’re hosting a cozy gathering with friends or simply treating yourself on a quiet evening, these cookies are perfect for any occasion.
What truly sets these cookies apart is their bakery-style thickness and soft, gooey interior, ensuring each bite is filled with melt-in-your-mouth goodness. Simple yet profoundly satisfying, these cookies are destined to become a family favorite. You’ll love how easy they are to whip up and how quickly they disappear once they’re out of the oven!
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 a deeper chocolate flavor
Here are the ingredients you’ll need to make the cookie dough.
Directions
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Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Cream the Butter and Sugars: In a large mixing bowl, cream together the cold cubed butter, brown sugar, and granulated sugar until smooth and creamy, about 2-3 minutes.
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Add the Eggs: Beat in the cold eggs one at a time until fully incorporated.
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Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
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Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
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Fold in the Chips: Gently fold in the semi-sweet and milk or white chocolate chips. If using, also fold in the nuts and espresso powder at this stage for added flavor.
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Scoop the Dough: Using a large cookie scoop or spoon, drop generous portions of dough onto the lined baking sheet, spacing them about 2-3 inches apart.
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Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are golden but the centers are still soft.
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Cool and Serve: Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Ingredient Substitutions: You can use dairy-free butter and chocolate for a vegan option, and coconut sugar can be substituted for a healthier sweetener.
- Optional Variations: Add a sprinkle of sea salt on top before baking for a sweet and salty combination or mix in your favorite nuts for added crunch.
- Storage or Reheating Tips: Store any leftovers in an airtight container at room temperature for up to a week. To enjoy the cookies warm again, pop them in the microwave for a few seconds.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: Approximately 12-15 cookies
- Difficulty Level: Easy
Here’s a generic image of delicious cookies that can be used for presentation.