Levain-Inspired Two-Chip Chocolate Chip Cookies Recipe
Thick, gooey Levain-inspired two-chip chocolate chip cookies with semi-sweet and dark chocolate chips. Crispy on the outside, soft in the middle, and bursting with rich chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 35 minutes
- Yield: 8–10 large cookies 1x
Ingredients
3 1/4 cups all-purpose flour
1 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup unsalted butter, cold and cubed
1 cup brown sugar
1/2 cup granulated sugar
2 cold large eggs
1 1/2 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups dark chocolate chips
Instructions
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Preheat oven to 400°F and line baking sheets with parchment.
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In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
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In another bowl, cream cold butter with sugars until just combined.
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Beat in eggs and vanilla.
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Gradually add dry ingredients and mix until stiff dough forms.
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Fold in both types of chocolate chips.
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Scoop 6 oz dough balls and place 4 per sheet.
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Bake 10–12 minutes until edges are golden and centers slightly underbaked.
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Cool on pan for 10 minutes before serving.
Notes
Don’t overmix or overbake. Keep dough tall and cold. Use quality chocolate for best results.