Levain-Style Two-Chip Chocolate Chip Cookies Recipe
These Levain-style Two-Chip Chocolate Chip Cookies are thick, fudgy, and packed with two types of chocolate chips for an irresistible double chocolate punch. Featuring a crisp outside crust and a gooey, melty center, these cookies are perfect for chocolate lovers who crave a bakery-quality treat at home. Optional nuts and espresso powder add extra texture and depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter and Sugars
- 1 cup (2 sticks) unsalted cold butter, cubed
- ¾ cup brown sugar
- ½ cup granulated sugar
Wet Ingredients
- 2 large eggs, cold
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 tbsp cornstarch
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
Chocolates and Extras
- 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
- Prepare the dry ingredients. In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and optional espresso powder until well combined.
- Cream the butter and sugars. In a separate large mixing bowl, beat the cold, cubed butter with the brown sugar and granulated sugar using a mixer or by hand until light and fluffy but still retaining a thick texture, about 3-5 minutes.
- Add the eggs. Beat in the cold eggs one at a time, ensuring each is fully incorporated before adding the next. This adds moisture and structure to the dough.
- Combine wet and dry ingredients. Gradually fold the dry flour mixture into the butter and sugar mixture using a spatula until just combined. Be careful not to overmix to keep the cookies tender.
- Fold in chocolate chips and nuts. Gently fold in the semi-sweet chocolate chips, milk or white chocolate chips, and optional chopped walnuts or pecans until evenly distributed throughout the dough.
- Chill the dough. Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up, which helps achieve the thick, fudgy texture characteristic of Levain-style cookies.
- Preheat oven and prepare baking sheet. When ready to bake, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Form and bake cookies. Using a large cookie scoop or your hands, shape the dough into large, thick mounds (about 4 tbsp per cookie) and place them on the baking sheet, spacing them about 3 inches apart to allow for slight spreading. Bake for 12-15 minutes or until the edges are golden but the centers still look soft.
- Cool and serve. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This resting time helps them set perfectly to achieve that signature thick and gooey center.
Notes
- Use cold butter and eggs to create a thick dough that doesn’t spread too much while baking.
- Chilling the dough is essential for thick, fudgy cookies characteristic of the Levain style.
- If you prefer a deeper chocolate flavor, adding the optional espresso powder enhances the chocolate taste without being overpowering.
- For a nut-free version, simply omit the walnuts or pecans.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: Levain style cookies, chocolate chip cookies, two chip cookies, thick chocolate chip cookies, bakery style cookies, semi-sweet chocolate, white chocolate, fudgy cookies