Let me tell you about these cookies that have completely changed my cookie-baking game—the Levain-Style Two-Chip Chocolate Chip Cookies Recipe. If you love thick, gooey cookies with that perfect balance of crunchy edges and soft centers, you’re in for a treat. What really makes this recipe stand out is the combination of two types of chocolate chips, which gives each bite an irresistible complexity and texture that you won’t find in your average chocolate chip cookie.

These cookies work wonderfully whether you need an indulgent afternoon pick-me-up or something special to share at gatherings. Because they’re sizeable and full of buttery goodness, they feel like a hug in cookie form. Plus, the recipe is straightforward, so you can make a batch without stress and impress everyone with your newfound Levain-style baking prowess.

Ingredients You’ll Need

This recipe brings together simple pantry staples with a couple of thoughtful additions to build flavor and texture. shopping tip: Use cold butter and eggs straight from the fridge for the best dough consistency, and don’t skimp on quality chocolate chips—they make a big difference.

Unsalted cold butter: Cold butter helps create the thick, chunky texture Levain-style cookies are known for.
Brown sugar: Adds moisture and helps keep the cookies soft inside while giving a subtle caramel note.
Granulated sugar: Balances sweetness and contributes to that slight crunch on the edges.
Large cold eggs: Cold eggs maintain dough temperature, giving you better control over cookie spread.
All-purpose flour: Forms the base; make sure to spoon and level for accuracy, not scoop straight with the cup.
Cornstarch: Secret weapon for softness – it tenderizes the cookies beautifully.
Baking powder and baking soda: Both leaveners work together to create the perfect rise and texture.
Salt: Essential for balancing the sweetness and enhancing overall flavor.
Semi-sweet chocolate chips: Classic chocolate flavor with a slight bitterness to offset the sweetness.
Milk or white chocolate chips: Adds a creamy sweetness and complements the semi-sweet chips for a two-chip delight.
Chopped walnuts or pecans (optional): Adds crunch and nuttiness if you’re a fan.
Espresso powder (optional): Just a hint deepens the chocolate flavor without making the cookies taste like coffee.

Variations

I love tweaking this Levain-Style Two-Chip Chocolate Chip Cookies Recipe depending on the mood or occasion. Don’t be afraid to make it your own—you can easily swap out ingredients to match your tastes or dietary needs.

Nut-free version: Skip the walnuts or pecans and add more chocolate chips for that extra gooey factor. I’ve done this to please guests with allergies, and no one missed the nuts at all.
Dark chocolate twist: Use dark chocolate chips instead of semi-sweet for a richer, more sophisticated flavor. It pairs beautifully with white chocolate.
Vegan adaptation: Replace butter with plant-based margarine and eggs with flax eggs. It takes a couple of tries to nail the texture, but it’s totally doable and just as indulgent.
Espresso kick: Add the optional espresso powder—I love doing this when I want a subtle coffee undertone that intensifies the chocolate’s depth.

How to Make Levain-Style Two-Chip Chocolate Chip Cookies Recipe

Step 1: Get Your Ingredients Cold and Ready

Start with cold butter and eggs—don’t let them warm up! This is key for achieving those thick, chunky cookies that don’t spread too thin. Cube your butter right out of the fridge so it mixes evenly but keeps the dough cool.

Step 2: Cream Butter and Sugars

Using a stand mixer or hand mixer, beat the cold cubed butter with the brown and granulated sugars until creamy and just combined. Don’t overbeat here—you want the mixture smooth but still cool to the touch. This keeps your dough from melting too fast when you bake.

Step 3: Add Eggs and Dry Ingredients

Beat in the eggs one at a time, mixing just until incorporated. Then, in a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and espresso powder if you’re using it. Gradually add the dry mix to the wet ingredients—folding gently ensures you don’t overwork the dough and keeps the cookies tender.

Step 4: Fold in the Two Types of Chocolate Chips (and Nuts if Using)

This is the best part! Fold in the semi-sweet and milk or white chocolate chips evenly through the dough. Adding those big, distinct pockets of chocolate is what really channels the Levain-style vibe. If you’re adding nuts, toss them in here too for a bit of crunch.

Step 5: Shape and Chill the Dough

Shape the dough into large, golf ball-sized mounds. Don’t flatten them; you want those tall, thick cookies. Then chill the dough balls for at least 30 minutes—this step is crucial for preventing over-spreading during baking and helps develop flavor.

Step 6: Bake Until Golden and Puffy

Preheat your oven to 375°F (190°C). Bake the cookies on a parchment-lined sheet for about 12-15 minutes, or until the edges are golden but the center looks soft. They’ll continue to set as they cool, so be careful not to overbake. I like to rotate the baking sheet halfway through for even baking.

How to Serve Levain-Style Two-Chip Chocolate Chip Cookies Recipe

Levain-Style Two-Chip Chocolate Chip Cookies Recipe - Recipe Image

Garnishes

I often sprinkle a tiny pinch of flaky sea salt on top right after baking. It’s such a simple trick but really elevates the chocolate flavors by adding that lovely salty contrast. Another fun touch is a light drizzle of melted white chocolate for extra indulgence on special days.

Side Dishes

These cookies go wonderfully with a cold glass of milk (classic combo, right?), or I like serving them alongside coffee or rich hot chocolate when sharing with friends. For brunch or dessert spreads, they also pair well with fruity sorbets or creamy vanilla ice cream to balance the richness.

Creative Ways to Present

Once, for a birthday, I stacked these cookies like a mini tower, interspersed with whipped cream and fresh berries—looks fancy but super easy to assemble. Another idea is wrapping individual cookies in parchment paper tied with twine for thoughtful homemade gifts. They always get rave reviews!

Make Ahead and Storage

Storing Leftovers

I store leftover Levain-Style Two-Chip Chocolate Chip Cookies in an airtight container at room temperature. They keep their soft, gooey texture really well for about 3 days, but honestly, they never last that long in my house! If you want to refresh them a bit, just pop one in the microwave for 10 seconds before eating.

Freezing

This dough freezes beautifully—just shape your dough balls, place them on a tray to freeze solid, then transfer to a zip-top bag. When you want fresh cookies, bake from frozen by adding a couple extra minutes to the bake time. This has saved me more than once when I needed quick cookies with zero prep!

Reheating

To reheat baked cookies, I find the oven works best for preserving texture. Warm them at 300°F (150°C) for about 5 minutes—this way they regain that just-baked softness without becoming chewy or tough. Keep an eye on them since ovens vary.

FAQs

What makes the Levain-Style Two-Chip Chocolate Chip Cookies different from regular chocolate chip cookies?

Levain-style cookies are thicker, chunkier, and less sweet than typical chocolate chip cookies, with a soft, almost underbaked center and crispy edges. Using two types of chocolate chips and cold butter/eggs helps achieve this signature texture.
Can I use softened butter instead of cold butter?

For this recipe, cold butter is important to prevent the cookies from spreading too much, helping maintain their thick shape. Softened butter tends to create flatter cookies, so I recommend sticking to cold butter.
Why do you add cornstarch to the dough?

Cornstarch adds extra tenderness to the cookies by inhibiting gluten formation, which keeps them soft and prevents them from becoming too chewy or tough.
Can I substitute the chocolate chips?

Absolutely! The recipe is flexible, so feel free to swap semi-sweet or white chocolate chips for dark chocolate, peanut butter chips, or even caramel bits. Just keep in mind the baking time may vary slightly depending on the ingredients.
How long should I chill the dough for the best results?

Chilling the dough for at least 30 minutes is ideal to control spreading and develop flavor. If you’re short on time, even 15 minutes helps, but overnight chilling is best if you can plan ahead.

Final Thoughts

The Levain-Style Two-Chip Chocolate Chip Cookies Recipe has become one of my absolute favorites to bake anytime I want to impress without fuss. They strike that ideal balance of indulgence, texture, and approachable baking that anyone can pull off. I promise, once you try these, you’ll find yourself reaching for this recipe again and again—and I can’t wait for you to experience that homemade Levain magic in your own kitchen!