Description
Levain Bakery Two Chip Chocolate Chip Cookies are thick, chewy, and packed with two types of chocolate chips. Inspired by the famous New York bakery, these cookies are rich, buttery, and perfect for chocolate lovers craving an indulgent treat.
Ingredients
Scale
- 1 cup butter, cold and cut into cubes
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract (optional)
- 3 cups flour (can use half cake flour and half all-purpose)
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups semi-sweet chocolate chips (or 1 cup dark and 1 cup semi-sweet)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, beat cold cubed butter, brown sugar, and granulated sugar until creamy and smooth.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract if using.
- Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually mix into the butter-sugar mixture until just combined.
- Add chocolate chips: Fold in both types of chocolate chips evenly throughout the dough.
- Form cookies: Using a cookie scoop or spoon, shape dough into large balls (about 1/4–1/3 cup each) and place on prepared baking sheet, spaced apart.
- Bake: Bake 12–15 minutes until the edges are golden and centers are soft. Do not overbake.
- Cool and serve: Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
- Use cold butter for a thicker, chunkier texture.
- For extra gooey centers, slightly underbake cookies.
- Cookie dough can be chilled for 30 minutes to 1 hour before baking to maintain shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg