Levain Bakery Two Chip Chocolate Chip Cookies

If you’ve ever dreamed of biting into a cookie that’s crisp on the outside, gooey on the inside, and loaded with chocolate in every bite, then these Levain Bakery Two Chip Chocolate Chip Cookies are your dream come true. Think bakery-level indulgence without leaving your kitchen—trust me, these cookies are the kind you’ll want to hide from everyone else because they disappear fast.

Recipe Origin

Inspired by the legendary cookies from Levain Bakery in New York, these cookies are famous for their massive, gooey, chocolate-packed centers and buttery, slightly crisp edges. This recipe recreates that magic at home so you can enjoy that bakery experience any day of the week.

Kitchen Tools You’ll Need

Mixing Bowls – For combining butter, sugar, and dry ingredients.
Hand Mixer or Stand Mixer – Optional but helpful for creaming butter and sugar smoothly.
Spatula – For folding chocolate chips into the dough.
Baking Sheet – To bake the cookies evenly.
Parchment Paper or Silicone Mat – Prevents sticking and makes cleanup easier.
Ice Cream Scoop or Spoon – Helps shape perfectly sized cookies.

Why You’ll Love Levain Bakery Two Chip Chocolate Chip Cookies

These cookies aren’t just dessert—they’re an experience. Here’s why:

Bakery-Quality at Home: Achieve the famous Levain texture—crispy edges with a soft, gooey center—without stepping out.

Loaded with Chocolate: Double the chips for double the chocolatey happiness.

Simple Ingredients: All pantry staples, no exotic items needed.

Crowd-Pleasing: Perfect for kids, adults, or even cookie skeptics. They vanish fast at parties and family gatherings.

Customizable: Mix dark, semi-sweet, or even milk chocolate chips for your personal chocolate dream.

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Chef’s Pro Tips for Perfect Cookies

• Cold Butter Is Key: This helps create the thick, pillowy texture Levain is known for.
• Do Not Overmix: Once the flour is added, gently fold to avoid tough cookies.
• Measure Flour Correctly: Too much flour will make the cookies dry; scoop lightly and level with a knife.
• Chill Dough (Optional): For even thicker cookies, refrigerate dough for 30 minutes before baking.

Ingredients in Levain Bakery Two Chip Chocolate Chip Cookies

Here’s what makes these cookies irresistible:

Butter: Cold and cubed to create a tender, buttery crumb.

Brown Sugar & Sugar: The combo gives depth, moisture, and a slightly caramelized flavor.

Eggs: Bind everything together while keeping the center soft and gooey.

Vanilla Extract: Optional but adds warmth and enhances chocolate flavor.

Flour: A mix of all-purpose and cake flour yields soft, thick cookies with the right structure.

Cornstarch: A secret weapon for extra softness and slight chewiness.

Baking Soda & Salt: Balance flavor and help cookies rise just enough.

Chocolate Chips: Two types for maximum chocolate pleasure—classic semi-sweet and rich dark.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s create these chocolatey masterpieces:

Preheat Your Oven: Preheat to 375°F (190°C) to ensure cookies bake evenly.

Cream Butter and Sugars: In a large bowl, cream butter, brown sugar, and sugar until light and fluffy.

Add Eggs and Vanilla: Mix in eggs one at a time, followed by vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.

Mix Dry and Wet Ingredients: Gradually fold dry ingredients into the butter mixture until just combined. Avoid overmixing to keep cookies soft.

Fold in Chocolate Chips: Gently fold in chocolate chips, ensuring every scoop of dough is loaded with chocolate.

Shape the Cookies: Use a large ice cream scoop or hands to form thick, round dough mounds. Place them on a prepared baking sheet lined with parchment paper, leaving space between cookies.

Bake to Perfection: Bake for 10–12 minutes, until edges are lightly golden but centers are still soft.

Cooling Time: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Serve and Enjoy: Eat warm for gooey chocolate bliss or store in an airtight container for later indulgence.

Nutrition Facts

Servings: 12 cookies (estimate)
Calories per Serving: 350–400 (estimate)
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

How to Serve Levain Bakery Two Chip Chocolate Chip Cookies

With Milk: Classic pairing with a cold glass of milk.

Ice Cream Sandwiches: Slice cookies in half and add your favorite ice cream for a decadent treat.

Coffee or Hot Chocolate: Perfect dunking cookies to warm your soul.

Gift Idea: Wrap a few in a cute box for a sweet homemade gift.

As a Standalone Dessert: No sides needed—these cookies shine on their own.

Make-Ahead and Storage Tips

• Prep Ahead: Dough can be made a day in advance and refrigerated.
• Storage: Store cookies in an airtight container for up to 4 days.
• Freezing Dough: Cookie dough freezes well; scoop and freeze before baking for fresh cookies anytime.

Variations to Try

• Add toasted nuts for crunch.
• Mix in caramel chunks for a sweet surprise.
• Sprinkle a tiny pinch of sea salt on top before baking for contrast.

Additional Tips

• Use a combination of chocolate types to elevate flavor.
• Avoid overbaking—cookies continue to cook slightly after removal from the oven.
• Slightly underbaked centers create the signature gooey texture.

FAQ Section

Q1: Can I use softened butter instead of cold butter?
A1: Cold butter gives thicker cookies, but softened butter works if needed.

Q2: Can I substitute all-purpose flour for cake flour?
A2: Yes, but using some cake flour gives a softer texture.

Q3: Can I make smaller cookies?
A3: Absolutely! Reduce baking time slightly to avoid overbaking.

Q4: How do I store leftovers?
A4: Airtight container at room temperature for up to 4 days.

Q5: Can I freeze baked cookies?
A5: Yes! Freeze cooled cookies in a sealed bag for up to 3 months.

Q6: Can I use only one type of chocolate chip?
A6: Yes, but using both semi-sweet and dark replicates the bakery flavor best.

Q7: Can I add nuts?
A7: Chopped walnuts or pecans add a lovely crunch.

Q8: Can I double the batch?
A8: Yes, just make sure you have enough baking sheets or bake in batches.

Q9: Can I make vegan or dairy-free cookies?
A9: Use plant-based butter and chocolate chips, and an egg substitute, to adapt.

Q10: Why are my cookies spreading too much?
A10: Ensure butter is cold and dough is chilled if needed. Overly warm dough spreads too fast.

Conclusion

These Levain Bakery Two Chip Chocolate Chip Cookies are the perfect blend of buttery, gooey, and chocolate-packed goodness. With crisp edges and soft, melty centers, they’re sure to become a household favorite. Whether baked for a special occasion, a cozy night in, or just because, these cookies deliver joy in every bite. Grab a glass of milk, a warm cookie, and savor the magic—you deserve it.