Levain-Style Two-Chip Chocolate Chip Cookies Recipe

Oh, let me tell you about these Levain-Style Two-Chip Chocolate Chip Cookies Recipe — they’re seriously a game-changer. These cookies have that perfect combination of crispy edges and soft, gooey centers, just like the iconic Levain bakery. Plus, using two types of chocolate chips gives you layers of rich, melty chocolate in every bite. If you’ve ever craved a chocolate chip cookie that feels indulgent yet comforting, this recipe is exactly what you need in your life.

What I love most is how well these cookies work for everything from afternoon tea to weekend treat sessions. They’re substantial but not overwhelming, and sharing them always feels like a mini celebration. Once you make this Levain-Style Two-Chip Chocolate Chip Cookies Recipe, trust me, your cookie game will never be the same.

Ingredients You’ll Need

The combination of ingredients here is thoughtfully designed to recreate that signature Levain cookie texture and flavor. Each element plays a role—from the cold butter that creates those irresistible layers to the two-chip combo that packs in chocolatey goodness. When shopping, I recommend using quality chocolate chips because they really make a difference in taste and melt.

• Unsalted cold butter: Using cold butter cubed helps create the thick, flaky texture reminiscent of Levain cookies.
• Brown sugar: Adds that deep, molasses sweetness and keeps the cookie soft.
• Granulated sugar: Balances sweetness and gives a slight crispness to the edges.
• Large eggs (cold): Cold eggs help manage dough temperature for that perfect rise and texture.
• All-purpose flour: The backbone of the dough, giving structure without being too dense.
• Cornstarch: This little addition is a secret weapon for softness and tenderness.
• Baking powder and baking soda: The duo makes sure your cookies rise just right—fluffy but substantial.
• Salt: Enhances all the flavors and balances the sweetness.
• Semi-sweet chocolate chips: Classic chocolate chunks that give rich, bittersweet flavor.
• Milk or white chocolate chips: Adds a contrasting creamy sweetness that pairs perfectly with semi-sweet chips.
• Optional chopped walnuts or pecans: For a nice crunch and nutty depth if you want to mix it up.
• Optional espresso powder: Just a quarter teaspoon amps up the chocolate complexity without adding coffee flavor.

Variations

I like to tinker with this recipe depending on the mood and season, and honestly, it’s so forgiving. Adding nuts or swapping the white chocolate for chunks of caramel can twist the flavor to delight your taste buds differently each time. Don’t hesitate to make this your own!

• Nutty Twist: Toss in chopped walnuts or pecans for crunch; I swear it adds a wonderful textural surprise.
• Double Espresso Boost: Sprinkle in espresso powder and coffee enthusiasts will love the richer chocolate notes.
• Seasonal Spice Blend: Add a pinch of cinnamon or pumpkin spice in fall for a cozy vibe.
• Vegan Version: Substitute butter with plant-based margarine and use flax eggs; it’s not quite Levain but still super tasty.

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

Step 1: Chill Your Butter and Eggs First

This is a small but crucial step. Make sure your butter stays cold and cut into cubes before you start. Same goes for the eggs—cold eggs help the dough handle rising better and keep cookies from spreading too thin. I usually prep this part first and pop them back in the fridge until needed.

Step 2: Cream the Butter and Sugars

Using a hand mixer or stand mixer, beat the cold butter with both brown and granulated sugars until it’s light and fluffy. This step creates air pockets that help with your cookie’s rise. Don’t rush—take about 3-4 minutes to get this just right, scraping the bowl often.

Step 3: Add the Eggs Slowly

Beat in the cold eggs one at a time to ensure even mixing and to keep the dough smooth. The cold eggs might make the dough look a bit stiff at first—that’s perfectly fine. The butter and sugar mixture will warm it up as you continue mixing.

Step 4: Mix Dry Ingredients Separately

Whisk the flour, cornstarch, baking powder, baking soda, salt, and optional espresso powder in a bowl. This ensures that your rising agents and seasoning are evenly distributed, so every cookie bakes consistently.

Step 5: Combine Wet and Dry, Then Add Chocolate Chips

Gradually add the dry ingredients into your creamed butter and sugar, mixing just until combined. Resist overmixing—it’ll make your cookies tough. Then fold in both chocolate chips and nuts if using, saving some to sprinkle on top for that picture-perfect look.

Step 6: Shape Large Dough Balls and Chill

Use a large scoop or your hands to form hefty balls of dough—about the size of a small baseball. Place them on parchment-lined trays and pop the tray into the fridge for at least 30 minutes. Chilling helps maintain the thick, lofty shapes these cookies are famous for.

Step 7: Bake Until Golden and Gooey

Preheat your oven to 375°F (190°C). Bake your prepared cookies for 12-15 minutes—until the edges are golden but the centers still look soft and underbaked. This keeps them gooey and indulgent once cooled. For best results, rotate the baking sheet halfway through.

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

Garnishes

I usually go simple with a sprinkle of flaky sea salt on warm cookies right out of the oven—it amps up the chocolate flavor beautifully. Sometimes, I dust a tiny bit of powdered sugar for a delicate finish when serving for guests.

Side Dishes

These cookies pair wonderfully with a glass of cold milk or a cup of espresso. I’ve also enjoyed them alongside vanilla ice cream for a quick and decadent dessert fix. If you want something extra cozy, a warm chai latte complements the chocolate chips nicely.

Creative Ways to Present

For celebrations, I’ve arranged these cookies on tiered stands with fresh berries and mint leaves to create a stunning dessert table centerpiece. Another favorite is serving them warm in mini pie tins with a scoop of ice cream for a fun twist—guests love it!

Make Ahead and Storage

Storing Leftovers

I keep my leftover Levain-style cookies in an airtight container at room temperature for up to 3 days. To keep them soft, I place a slice of bread in the container—the moisture exchange really helps preserve that chewy texture.

Freezing

Freezing these cookies works wonderfully if you want to batch bake. Freeze baked cookies wrapped tightly in plastic wrap and stored in a zip-top bag. You can also freeze shaped dough balls before baking, which means you can bake fresh cookies anytime—a real game changer on busy days.

Reheating

When I reheat leftover cookies, I pop them into a preheated oven at 300°F (150°C) for about 5-7 minutes. This method refreshes the crunchy edges and melty centers beautifully, way better than the microwave which can make them rubbery.

FAQs

Final Thoughts

This Levain-Style Two-Chip Chocolate Chip Cookies Recipe is truly one of those treats that feels like a warm hug in cookie form. Every time I make them, friends and family are instantly hooked, and I love how easy it is to customize and share. Give this recipe a try—you’ll find homemade cookies that rival bakery favorites without leaving your kitchen. Trust me, once you go Levain-style, regular chocolate chip cookies just won’t cut it anymore.

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