Levain-Style Two-Chip Chocolate Chip Cookies Recipe
These Levain-Style Two-Chip Chocolate Chip Cookies are thick, gooey, and packed with a double dose of chocolate chips—both semi-sweet and white chocolate. Inspired by the famous Levain Bakery cookies, they boast a rich, buttery dough with crispy edges and a soft, melty center. Optional nuts and espresso powder add depth and texture, making these cookies an irresistible treat for any chocolate lover.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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
Chocolate Chips & Add-ins
- 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)
Instructions
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and optional espresso powder if using. Set aside.
- Cream the butter and sugars: In a large mixing bowl, use an electric mixer to cream the cold, cubed butter with the brown sugar and granulated sugar until the mixture is smooth and fluffy, about 3 to 5 minutes.
- Add eggs: Beat in the cold eggs one at a time, mixing well after each addition to incorporate fully.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Fold in the chocolate chips and nuts: Using a spatula, gently fold in the semi-sweet and white chocolate chips along with the optional chopped nuts, ensuring they are evenly distributed.
- Chill the dough: Cover the dough and refrigerate for at least 1 hour to firm up, which helps maintain the thick cookie shape during baking.
- Preheat the oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- Form the cookie dough balls: Using a large ice cream scoop or spoon, portion out large balls of dough (about 4 oz or 1/3 cup each). Place them on the baking sheet, spacing them about 3 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes until the edges are golden brown but the centers still appear soft.
- Cool: Remove cookies from oven and let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely, allowing the cookies to set and maintain their thick texture.
Notes
- Using cold butter helps create a thicker cookie with a crumbly texture.
- Chilling the dough is crucial for Levain-style cookies to prevent excessive spreading during baking.
- Feel free to substitute nuts or omit them for nut-free cookies.
- Espresso powder is optional but enhances the chocolate flavor depth.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.