Description
These Levain-style Two-Chip Chocolate Chip Cookies offer a thick, gooey, and indulgently soft center with a perfectly crisp exterior. Made with a blend of semi-sweet and white chocolate chips and an optional hint of espresso powder, these cookies deliver deep, rich chocolate flavor with a satisfying crunch from optional nuts. They’re buttery, flavorful, and a must-try for any chocolate chip cookie lover seeking bakery-quality homemade treats.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 tbsp cornstarch
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
Wet Ingredients
- 1 cup (2 sticks) unsalted cold butter, cubed
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large cold eggs
Mix-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
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cookie removal and cleanup.
- Mix Butter and Sugars: In a large mixing bowl, beat the cold, cubed unsalted butter together with the brown sugar and granulated sugar until the mixture is creamy but still keeps some texture. The cold butter helps achieve the Levain-style thick cookie texture.
- Add Eggs: Add the two cold eggs one at a time to the butter and sugar mixture, beating just until incorporated. Keeping the eggs cold helps maintain the dough’s thick consistency.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and optional espresso powder if using. This ensures even distribution of the leavening agents and flavor enhancers.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet egg and butter mixture, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
- Add Chocolate Chips and Nuts: Fold in both the semi-sweet and white chocolate chips along with the optional chopped walnuts or pecans until evenly distributed throughout the dough.
- Shape Cookies: Using a large spoon or cookie scoop, portion out dough into large, tall mounds approximately ¼ cup each. Place them spaced well apart on the prepared baking sheets to allow for gentle spreading.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden and the centers look soft but set. Do not overbake for a gooey center.
- Cool: Allow cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely. This helps the cookies set to the classic Levain thick texture.
Notes
- Cold butter and eggs are key to replicating the thick, gooey interior typical of Levain Bakery cookies.
- Using cornstarch contributes to a tender crumb and soft texture.
- The optional espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
- For larger cookies, use a ¼ cup scoop. You can also freeze shaped dough balls for up to 2 weeks before baking.
- Store baked cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Keywords: Levain style cookies, two-chip cookies, chocolate chip cookies, thick chocolate chip cookies, bakery style cookies, white chocolate chip cookies, semi-sweet chocolate chips, homemade cookies