Levain-Style Two-Chip Chocolate Chip Cookies
200kcal
Ingredients
For the cookies
- 1 cup 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
- 1 cup chopped walnuts or pecans (optional)
- ¼ tsp espresso powder (optional) for deeper chocolate flavor
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the cold cubed butter, brown sugar, and granulated sugar together until creamy and smooth.
- Beat in the cold eggs one at a time, mixing until well incorporated.
- In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined.
- Gradually add the dry mixture to the wet mixture, stirring with a spatula until just combined. Do not overmix!
- Gently fold in the semi-sweet chocolate chips, milk or white chocolate chips, and any optional nuts or espresso powder.
- Using a large cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
- 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.
Nutrition
Serving1gCalories200kcalCarbohydrates24gProtein2gFat10gSaturated Fat6gSodium150mgFiber1gSugar10g
Notes
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. Adding a pinch of cinnamon or a sprinkle of sea salt on top before baking imparts extra flavor.