Levain-Style Two-Chip Chocolate Chip Cookies
There’s something incredibly comforting about a warm cookie right out of the oven, and these Levain-Style Two-Chip Chocolate Chip Cookies do not disappoint. With their thick, chewy texture and a delightful mix of semi-sweet and white chocolate chips, these cookies are sure to become a beloved favorite in your household. Each bite is a perfect balance of rich flavors and soft, melty goodness, making them ideal for any occasion – whether it’s an afternoon treat, a bake sale, or a cozy night in with family and friends.
What sets these cookies apart is their unique method: cold butter and eggs create a beautifully doughy center, while a high baking temperature ensures that mesmerising golden-brown edges form. Once you’ve tried them, you’ll understand why everyone raves about this classic dessert reinvented in a whole new, indulgent way!
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 deeper chocolate flavor
These are the essential ingredients you need to create your perfect cookies.
Directions
Preheat the Oven: Begin by preheating your oven to 410°F (210°C). This high temperature will help achieve those deliciously crisp edges while keeping the inside soft.
Mix Butter and Sugars: In a large mixing bowl, combine the cubed cold butter with brown sugar and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is creamy and well-blended.
Add Eggs: Add the cold eggs to the butter and sugar mixture, one at a time, beating until fully incorporated after each addition.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in Chocolate Chips: Gently fold in the semi-sweet and milk or white chocolate chips (and nuts or espresso powder, if using) until evenly distributed.
Scoop the Dough: Using a large cookie scoop or a ¼-cup measuring cup, portion out the dough onto a lined baking sheet, ensuring there’s plenty of space between each scoop.
Bake: Place the baking sheet in the preheated oven and bake for 10–12 minutes or until the edges are set and golden. The centers will look slightly underbaked; that’s perfect for a soft cookie!
Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Ingredient Substitutions: If you don’t have cold butter, you can use softened butter but be mindful of the texture change. To make it dairy-free, substitute with a plant-based butter alternative.
- Optional Variations: Try adding different types of chips like dark chocolate or peanut butter chips for a twist. You can also experiment with incorporate dried fruits or toffee bits for extra flavor.
- Storage or Reheating Tips: Store cookies in an airtight container at room temperature for up to one week. For a freshly baked taste, reheat in the microwave for a few seconds before serving.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 12 cookies
- Difficulty Level: Easy
