Levain-Style Two-Chip Chocolate Chip Cookies You Can Bake at Home
These Levain-inspired two-chip chocolate chip cookies are ultra-thick, bakery-style treats loaded with semi-sweet and dark chocolate chips. Gooey inside, golden outside—perfect for when only the best will do.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 8 large cookies 1x
Ingredients
1 cup (2 sticks) cold unsalted butter, cubed
3/4 cup packed light or dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/4 cups all-purpose flour
1 cup cake flour
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1 cup dark chocolate chunks
Optional: 3/4 cup chopped walnuts or pecans
Instructions
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In a stand mixer, beat cold butter on medium speed until just broken down.
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Add both sugars and mix until crumbly.
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Mix in eggs one at a time, scraping the bowl as needed.
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In a separate bowl, whisk together flours, cornstarch, baking soda, baking powder, and salt.
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Gradually mix dry ingredients into the wet until just combined.
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Fold in chocolate chips and chunks.
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Form dough into 6-ounce balls and place on lined baking sheet. Chill for 30 minutes.
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Preheat oven to 375°F (190°C).
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Bake cookies for 12–14 minutes until edges are golden and tops are just set.
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Cool for 10 minutes before transferring.
Notes
For a gooier center, slightly underbake and let rest on the baking sheet. Dough can be refrigerated or frozen for later use.