Levain-Style Two-Chip Chocolate Chip Cookies
There’s something magical about freshly baked chocolate chip cookies that brings comfort and joy to any occasion, and these Levain-Style Two-Chip Chocolate Chip Cookies are no exception. Inspired by the iconic bakery in New York City, this recipe elevates the classic treat with a sumptuous combination of semi-sweet and milk or white chocolate chips, creating a heavenly melty bite in every mouthful. With their thick, chewy centers and slightly crisp edges, these cookies are truly the ultimate indulgence.
Perfect for an afternoon treat with friends, a cozy gathering, or simply as a reward after a long day, these cookies are bound to become a favorite in your home. Bake a batch to fill your kitchen with an irresistible aroma and watch as they disappear almost as quickly as they come out of the oven. Once you try these delightfully rich cookies, you’ll understand why everyone raves about them!
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 delicious ingredients ready to come together for the perfect cookie dough.
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the cold cubed butter, brown sugar, and granulated sugar until well combined and fluffy.
- Add the two cold eggs, one at a time, mixing well after each addition until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until uniform.
- Gradually add the dry ingredients to the wet mixture, blending until just combined—be careful not to overmix.
- Fold in the semi-sweet and milk or white chocolate chips. If you’re using nuts or espresso powder, add those in at this point as well.
- Use a large cookie scoop or spoon to drop dough balls onto the prepared baking sheet, making sure to leave space in between each cookie.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers should still look slightly underbaked for a chewy texture.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Ingredient Substitutions: You can substitute half of the butter with a non-dairy alternative for a vegan version or use coconut sugar instead of brown sugar for a lower glycemic option.
- Optional Variations: Add a sprinkle of sea salt on top before baking for a sweet-salty finish, or swap out the chocolate chips for your favorite add-ins, such as dried fruits or toffee bits.
- Storage or Reheating Tips: Store cooled cookies in an airtight container at room temperature for up to one week. To reheat, simply pop them in the microwave for a few seconds or in a toaster oven until warm.
Recipe Information
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 12-15 cookies
- Difficulty level: Easy
