If you’re anything like me, the idea of biting into a warm, gooey chocolate chip cookie that’s thick, soft, and loaded with chocolate is absolute bliss. That’s exactly what you get with my Levain-Style Two-Chip Chocolate Chip Cookies Recipe – a perfect blend of semi-sweet and white chocolate chips in a cookie that’s crisp on the outside and melt-in-your-mouth on the inside. It’s the kind of cookie that feels special enough for company but easy enough to whip up any time you want a little indulgence.

This recipe is a personal favorite because it captures that iconic Levain Bakery cookie texture that’s thick and indulgent without being overwhelming. Whether you’re baking for a cozy night in or impressing friends at your next gathering, the Levain-Style Two-Chip Chocolate Chip Cookies Recipe is one you’ll come back to again and again. Trust me, you’ll find it’s worth every second of effort—and you’ll love how reliably fantastic these cookies turn out every time.

Ingredients You’ll Need

Each ingredient in this Levain-Style Two-Chip Chocolate Chip Cookies Recipe plays a role in creating the perfect balance of flavor and texture. Using cold butter and eggs helps the dough keep that signature thick texture, while a mix of brown and granulated sugar gives just the right sweetness and moisture. Let’s talk about what you’ll want to pick up at the store.

Unsalted cold butter: Keep it cold and cubed to create that thick dough that spreads minimally, resulting in chunky cookies.
Brown sugar: Adds moisture and chewiness with a deeper flavor—you don’t want to skip this.
Granulated sugar: Balances out the sweetness and helps with crisp edges.
Large cold eggs: Cold eggs slow down mixing and help maintain that Levain cookie texture.
All-purpose flour: The base for structure; measure it properly by spooning into the cup to avoid dense cookies.
Cornstarch: A small addition for extra softness and tenderness—trust me, it’s magic here.
Baking powder & baking soda: These leavening agents work together to give you that gentle rise without a cakey texture.
Salt: Essential to balance sweetness and deepen flavors.
Semi-sweet chocolate chips: Classic chocolate flavor – I like good-quality chips for melt and flavor.
Milk or white chocolate chips: The second chip variety adds sweetness and contrast for that two-chip wonder.
Optional chopped walnuts or pecans: Adds a nice crunch and nutty depth if you’re into nuts.
Optional espresso powder: Enhances chocolate flavor subtly—one of my favorite secret ingredients.

Variations

I love that this Levain-Style Two-Chip Chocolate Chip Cookies Recipe is super forgiving and open to tweaks. Over time, I’ve played around to suit my mood or what’s in the pantry. Feel free to make it your own!

Nut-free version: Just skip the nuts, and you still get the same fantastic texture and flavor.
Double chocolate: Add a bit of cocoa powder to the dough if you want an even richer chocolate experience.
Dark chocolate chips instead: For a more intense bitterness and complexity, swap in dark chocolate chips instead of semi-sweet.
Vegan adaptation: Try using vegan butter and flax eggs, though the texture may be slightly different—I’ve had good success with this!
Espresso enhancer: I add ¼ tsp espresso powder sometimes to deepen the chocolate flavor in a subtle but noticeable way.

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

Step 1: Cream Cold Butter and Sugars

The trick to those thick Levain-style cookies is starting with cold butter. Cube it and toss it in your mixer with the brown and granulated sugars. Beat on medium-low speed just until they’re combined and creamy—don’t overdo it. The cold butter slows spreading and keeps cookies chunky, so resist the urge to soften it first!

Step 2: Add Cold Eggs and Mix Until Just Combined

Pop in your cold eggs one at a time and mix on low speed. Keeping the eggs cold helps maintain that dense, thick dough we love. Mix until you just see the wet ingredients come together—overmixing can make the cookies tough.

Step 3: Combine Dry Ingredients Separately

In a separate bowl, whisk your flour, cornstarch, baking powder, baking soda, salt, and optional espresso powder. Mixing the dry ingredients separately ensures even distribution and keeps the leavening balanced for the right rise and chewiness.

Step 4: Slowly Incorporate Dry Ingredients into Wet

Add your dry mixture to the wet batter in parts. Use a spatula or mixer on low speed to fold it in gently. Stop mixing as soon as everything is combined—lumps in cookie dough are fine! This is where you want to keep things gentle to avoid dense cookies.

Step 5: Fold in Your Two Types of Chocolate Chips (and Nuts, If Using)

Lastly, gently fold in your semi-sweet and milk or white chocolate chips. This is where the magic happens—if you like nuts, add them here too. I usually reserve some chocolate chips to press on top before baking so every cookie looks extra tempting.

Step 6: Scoop Big Pucks of Dough and Chill

Scoop large mounds of dough (I like about 5 tablespoons per cookie) onto a baking sheet lined with parchment. These aren’t your average small cookies—big dough balls give you that iconic Levain thickness. Pop them in the fridge for at least 30 minutes or up to overnight to firm up. Chilling helps stop spreading and intensifies the flavors.

Step 7: Bake at High Temp and Watch Closely

Preheat your oven to 375°F (190°C). Bake for 10–12 minutes until the edges are golden but the centers still look soft and slightly underbaked—that’s the secret to gooey insides. Don’t worry if they look a little undone; they’ll firm up as they cool. Let them sit on the pan for 5 minutes before transferring to a wire rack.

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

Levain-Style Two-Chip Chocolate Chip Cookies Recipe - Recipe Image

Garnishes

I usually keep things simple—just a sprinkle of flaky sea salt right after baking. It amps up the chocolate flavor and balances sweetness perfectly. Sometimes, I add a tiny drizzle of melted extra chocolate or a dusting of powdered sugar for a special touch.

Side Dishes

These cookies are great with a cold glass of milk or a scoop of vanilla ice cream for an indulgent dessert. If you’re serving at a brunch or party, pairing them with fresh berries or a light fruit salad can add a refreshing contrast.

Creative Ways to Present

For birthdays or holidays, I’ve layered a few Levain-Style Two-Chip Chocolate Chip Cookies Recipe with whipped cream and sliced strawberries to make a quick cookie trifle. You can even sandwich them with a little buttercream or peanut butter for a cookie sandwich treat that will disappear fast.

Make Ahead and Storage

Storing Leftovers

I keep my leftover cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking together. They stay soft and delicious for about 4 days, but I honestly rarely have leftovers that long!

Freezing

This recipe freezes really well—either freeze the cookie dough balls before baking or freeze the baked cookies. I usually freeze dough balls tossed in a zip-top bag, then bake them fresh from frozen, just adding a couple extra minutes to the bake time.

Reheating

To warm up leftover cookies, I pop them in a 300°F oven for 5–8 minutes or microwave on a low setting for 15 seconds. This brings back that freshly baked softness and melty chocolate feel every time.

FAQs

Can I use melted butter instead of cold butter for the Levain-Style Two-Chip Chocolate Chip Cookies Recipe?

It’s best to use cold butter cubed for this recipe to achieve the thick, chunky Levain-style texture. Melted butter tends to make cookies spread too thin and lose that signature dense chew. So if you want Levain-style, stick with cold butter!
Why do you use two types of chocolate chips in this recipe?

The two-chip combination of semi-sweet and milk or white chocolate adds complexity and balance—semi-sweet brings rich cocoa notes, while the milk or white chocolate adds sweetness and creaminess. Together, they create a more interesting flavor and delightful melty texture.
How large should I scoop the cookie dough for the perfect Levain-style cookie?

Use about 5 tablespoons per cookie—Levain cookies are famously huge, so the extra size is key to getting that thick center with crispy edges. Smaller scoops will yield thinner, less dramatic cookies.
Can I make this dough ahead of time?

Absolutely! In fact, chilling the dough overnight intensifies the flavors and improves the texture. Just keep the dough balls covered in the fridge, or freeze them for even longer storage.

Final Thoughts

Honestly, this Levain-Style Two-Chip Chocolate Chip Cookies Recipe is one of those gems I keep coming back to whenever I want a cookie that feels like a warm hug. They’re thick, chocolaty, and just the right amount of sweet—and they’re easy enough for you to try at home with guaranteed success. Give this recipe a go, and I’m pretty sure you’ll find yourself making these cookies your new go-to treat!