Levain-Style Two-Chip Chocolate Chip Cookies

Why Make This Recipe

Levain-Style Two-Chip Chocolate Chip Cookies are a must-try for cookie lovers. These cookies are thick, chewy, and loaded with chocolate. The combination of semi-sweet and milk or white chocolate chips adds a delightful contrast in flavor and texture. They taste just like the famous cookies from Levain Bakery but can be made right at home. Baking these cookies is easy and rewarding, making them perfect for sharing with family and friends.

How to Make Levain-Style Two-Chip Chocolate Chip Cookies

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

Directions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, use a mixer to cream the cold butter with brown sugar and granulated sugar until fluffy.
3. Add the cold eggs, mixing until fully combined.
4. In another bowl, mix the flour, cornstarch, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
6. Fold in the semi-sweet and milk or white chocolate chips. If you’re using nuts or espresso powder, add them here too.
7. Scoop the dough into large balls, about ¼ cup each, and place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve Levain-Style Two-Chip Chocolate Chip Cookies

These cookies are best served warm and gooey. Consider serving them with a glass of cold milk or a scoop of vanilla ice cream on top for an extra treat. You can also plate them in a beautiful stack for a delightful dessert presentation.

How to Store Levain-Style Two-Chip Chocolate Chip Cookies

Store any leftover cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, consider freezing the cookies. Simply place them in a freezer-safe bag or container, and they can last up to three months. Just thaw them at room temperature when you’re ready to enjoy.

Tips to Make Levain-Style Two-Chip Chocolate Chip Cookies

• Make sure your butter is cold for the best texture.
• Don’t overmix the dough; mix just until the ingredients are combined.
• Use a cookie scoop for even-sized cookies.
• Chill the dough for at least 30 minutes before baking for extra thickness.

Variation

If you prefer a different flavor, try adding in different types of chocolate chips like dark chocolate or even butterscotch chips. You can also switch out the nuts for your favorite type or omit them entirely for a nut-free version.

FAQs

1. Can I use room temperature butter?
No, for this recipe, it is best to use cold butter. This helps create a thicker cookie.

2. Can I use other types of flour?
All-purpose flour is recommended for this recipe. If you want to try whole wheat flour, it may change the texture a bit.

3. How can I make the cookies chewier?
To achieve chewier cookies, you can slightly underbake them and let them cool on the baking sheet. This keeps them soft in the middle.

Enjoy your baking adventure with these delicious cookies!

Levain-Style Two-Chip Chocolate Chip Cookies

Thick, chewy cookies loaded with semi-sweet and milk or white chocolate chips, reminiscent of Levain Bakery's famous cookies.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the cookie dough

• 1 cup unsalted cold butter, cubed Make sure the butter is cold for the best texture.
• ¾ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs (cold)
• 2 ¾ cups all-purpose flour All-purpose flour is recommended.
• 1 tbsp cornstarch
• ¾ tsp baking powder
• ¾ tsp baking soda
• ¾ tsp salt

For the chocolate chips

• 1 cup semi-sweet chocolate chips
• 1 cup milk or white chocolate chips
• 1 cup chopped walnuts or pecans (optional) Can be omitted for a nut-free version.
• ¼ tsp espresso powder (optional) For deeper chocolate flavor.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, use a mixer to cream the cold butter with brown sugar and granulated sugar until fluffy.
3. Add the cold eggs, mixing until fully combined.
4. In another bowl, mix the flour, cornstarch, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
6. Fold in the semi-sweet and milk or white chocolate chips. If you’re using nuts or espresso powder, add them here too.
7. Scoop the dough into large balls, about ¼ cup each, and place them on the prepared baking sheet, spacing them about 2 inches apart.

Baking

1. Bake in the preheated oven for 12-15 minutes, or until the edges are golden but the centers are still soft.
2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These cookies are best served warm and gooey. Consider serving them with a glass of cold milk or a scoop of vanilla ice cream on top for an extra treat. Store any leftover cookies in an airtight container at room temperature for about a week or freeze them for up to three months.