Levain-Style Two-Chip Chocolate Chip Cookies
Thick, gooey bakery-style cookies inspired by the iconic Levain Bakery — loaded with two types of chocolate chips, golden on the outside and soft in the center.
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 deeper chocolate flavor
Notes
- Cream cold butter and sugars until light and fluffy (4–5 minutes).
- Add eggs one at a time. Mix until fully incorporated.
- In another bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
- Add dry mixture to wet and mix on low until dough forms.
- Fold in chocolate chips (and nuts, if using).
- Divide dough into large 6 oz balls.
- Chill dough (optional) for 30–60 mins.
- Preheat oven to 400°F.
- Bake 3–4 per tray for 9–11 minutes until edges are golden and centers soft.
- Let cool 10 minutes. Enjoy warm or store.