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Levain Bakery Two Chip Chocolate Chip Cookies Recipe

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4 from 85 reviews

  • Author: Ava
  • Total Time: 30 minutes
  • Yield: 10 servings

Description

These Levain Bakery Two Chip Chocolate Chip Cookies are irresistibly thick, gooey, and packed with both semi-sweet and dark chocolate chips for a perfectly rich and decadent treat. With a crisp exterior and soft, melty center, these cookies capture the delightful texture and flavor of the bakery’s signature recipe, perfect for chocolate lovers looking for a homemade indulgence.

Ingredients

Dry Ingredients

  • 3 cups Flour (may use half cake flour and half all-purpose)
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Baking Soda
  • 3/4 teaspoon Salt

Wet Ingredients

  • 1 cup Butter (cold, cut into cubes)
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract (optional)

Add-ins

  • 2 cups Semi-Sweet Chocolate Chips (or 1 cup dark and 1 cup semi-sweet)

Instructions

  1. Preheat Oven: Preheat your oven to 410 degrees Fahrenheit. If your oven tends to run hot, reduce the temperature to 400 degrees to prevent over-browning. Line a light colored baking sheet with parchment paper for best baking results.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the cold, cubed butter, brown sugar, and granulated sugar for about 4 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
  3. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract if using. Mix for an additional minute until well combined and the batter is smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt to evenly distribute the leavening agents and seasonings.
  5. Fold Dry Ingredients and Chocolate Chips: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to prevent overmixing. Then fold in the chocolate chips carefully to distribute them throughout the dough.
  6. Shape Dough: Portion the dough into large balls. For extra large cookies, roll 6-ounce balls (yielding 8 cookies), for large cookies roll 5-ounce balls, and for medium-sized cookies, form 3 to 4-ounce balls. Make sure to space them well apart on the baking sheet to prevent spreading into each other.
  7. Bake Cookies: Place the cookie dough balls on the prepared baking sheet and bake in the preheated oven for 9 to 12 minutes, or until the tops are golden brown. Adjust timing depending on the size of your cookies and your oven’s heat distribution.
  8. Cool and Set: Remove the cookies from the oven and let them rest on the baking sheet for 10 to 15 minutes to allow the cookies to set and finish cooking through without breaking apart.
  9. Storage: Once fully cooled, store the cookies in an airtight container to keep them fresh and chewy for days.

Notes

  • If your oven has uneven heat, consider rotating the baking sheet halfway through baking for even browning.
  • Using cold butter and a minimal mixing technique helps maintain a tender yet thick cookie texture.
  • You can customize the chocolate chips ratio by using one cup dark chocolate and one cup semi-sweet for a more intense chocolate flavor.
  • Do not underbake; the cookies will appear soft when removed but will firm up during the resting period.
  • Using parchment paper ensures cookies do not stick and helps in easy cleanup.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/levain-bakery-two-chip-chocolate-chip-cookies-recipe/