Levain-Style Two-Chip Chocolate Chip Cookies

There’s something wonderfully nostalgic about biting into a freshly baked chocolate chip cookie, and our Levain-Style Two-Chip Chocolate Chip Cookies take this classic treat to a whole new level. These cookies are thick, chewy, and bursting with gooey chocolate in every bite. What sets them apart is the combination of semi-sweet and milk or white chocolate chips, creating a delightful contrast that will have everyone reaching for just one more. Whether you’re filling cookie jars for a family gathering, hosting a cozy afternoon tea, or simply indulging in some self-care with a warm cookie and a glass of milk, these cookies are sure to bring a smile to your face.

Perfectly baked to a golden-brown hue, they embody the comforting aroma of a bakery right in your own kitchen. Don’t be surprised if they become a family favorite! With a few simple ingredients and straightforward steps, you’ll be well on your way to creating these irresistible cookies that are perfect for any occasion.

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

This image shows the rich array of ingredients used to create this delectable cookie treat.

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Butters and Sugars: In a large bowl, beat the cold cubed butter, brown sugar, and granulated sugar together until creamy and smooth.
Add the Eggs: Beat in the cold eggs one at a time, mixing until well incorporated.
Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined.
Incorporate Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring with a spatula until just combined. Do not overmix!
Fold in Chips and Nuts: Gently fold in the semi-sweet chocolate chips, milk or white chocolate chips, and any optional nuts or espresso powder.
Scoop the Dough: Using a large cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Ingredient Substitutions: You can substitute the butter with a plant-based alternative for a dairy-free version. Additionally, you can use coconut sugar in place of brown sugar for a different flavor profile.
Optional Variations: Add a pinch of cinnamon or a sprinkle of sea salt on top before baking for an extra layer of flavor. You can also switch up the type of chocolate chips according to your preference or try adding in dried fruits.
Storage/Reheating Tips: Store cookies in an airtight container at room temperature for up to one week. For a fresh taste, briefly reheat in the microwave for 5-10 seconds before serving.

Recipe Information

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 cookies
Difficulty Level: Easy

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