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Levain-inspired Two-Chip Chocolate Chip Cookies

Levain-Inspired Two-Chip Chocolate Chip Cookies: Gooey Perfection

Discover the magic of Levain-inspired Two-Chip Chocolate Chip Cookies, with gooey centers and crispy edges, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 1 hour
Total Time 1 hour 26 minutes
Servings: 8 cookies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Unsalted Cold Butter Adds a rich flavor; using cold butter helps maintain the cookie structure.
  • ¾ cup Brown Sugar Brings moisture and a caramel-like taste.
  • ½ cup Granulated Sugar Provides sweetness for the perfect cookie balance.
  • 2 large Eggs Binds the dough and aids in rise; keep them cold.
  • 2¾ cups All-Purpose Flour The main structure for your cookies.
For the Texture
  • 1 tbsp Cornstarch Adds to the chewiness.
  • ¾ tsp Baking Powder Acts as a leavening agent.
  • ¾ tsp Baking Soda Helps with spreading and browning.
  • ¾ tsp Salt Enhances the flavors.
For the Chocolate Delight
  • 1 cup Semi-Sweet Chocolate Chips Offers rich chocolate flavor.
  • 1 cup Milk or White Chocolate Chips Adds sweetness and creaminess.
Optional Additions
  • 1 cup Chopped Walnuts or Pecans Provides a lovely crunch.
  • ¼ tsp Espresso Powder Enhances the overall chocolate flavor.

Equipment

  • stand mixer
  • Baking sheet
  • Parchment paper
  • Mixing Bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Cream together 1 cup of cold, cubed unsalted butter with ¾ cup of brown sugar and ½ cup of granulated sugar for 4-5 minutes until light and fluffy.
  2. Add 2 cold large eggs, one at a time, mixing well after each addition.
  3. In a separate bowl, whisk together 2¾ cups of all-purpose flour, 1 tablespoon of cornstarch, ¾ teaspoon of baking powder, ¾ teaspoon of baking soda, and ¾ teaspoon of salt.
  4. Slowly incorporate the dry ingredient mixture into the wet mixture at low speed until a thick dough forms.
  5. Gently fold in 1 cup of semi-sweet chocolate chips and 1 cup of milk or white chocolate chips.
  6. Divide the dough into 8–10 large balls, keeping them tall and rounded.
  7. Refrigerate the shaped cookie dough balls on a baking sheet for 30 minutes to 1 hour.
  8. Preheat your oven to 400°F (205°C) and bake 3–4 dough balls for 9–11 minutes.
  9. Allow the cookies to cool on the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

These cookies can be stored in an airtight container at room temperature for up to 1 week.

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