Levain Bakery Two Chip Chocolate Chip Cookies
User Reviews
5
Levain Bakery Two Chip Chocolate Chip Cookies
Description
This recipe uses cold butter creamed with brown and white sugar, eggs, and optional vanilla extract. Flour, cornstarch, baking soda, and salt are folded in to create a stiff dough, which is mixed with a combination of semi-sweet and dark chocolate chips. Dough balls are portioned generously and baked at a high temperature until golden on top.
The end result is a cookie with a crisp exterior that encases a soft, almost doughy interior rich with melted chocolate chips. The cornstarch contributes to the tender crumb, while the blend of chocolate types provides depth of flavor. Resting the cookies after baking helps them set without overbaking.
For best results, use light-colored baking sheets, avoid overbaking by removing cookies before fully golden, and consider rotating pans to prevent uneven baking. Adjust oven rack to the upper-middle position to avoid too much browning on the bottoms.
Ingredients
- 1 cup butter (cold, cut into cubes)
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large egg
- 1 teaspoon vanilla extract (optional)
- 3 cups flour (may use half cake flour and half all-purpose)
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups chocolate chips or 1 cup dark and 1 cup semi-sweet, semi-sweet
Instructions
- Preheat oven to 410 degrees. If your oven runs hot, I suggest reducing heat to 400 degrees. See below in notes for further detail.
- In a large mixing bowl, cream together the butter, brown sugar, and sugar for 4 minutes, until light and fluffy. Scrape the sides of the bowl.
- Add eggs and vanilla, if using. Mix for 1 minute longer.
- Fold in flour *, cornstarch, baking soda, and salt. Mix just until combined to avoid overmixing. Fold in chocolate chips.
- Separate the dough into large balls. For extra large cookies, roll them into 6-ounce balls (you will get 8 cookies from this recipe). For large cookies, roll into 5-ounce balls. For medium cookies, roll into 3 to 4-ounce balls. Make sure to spread apart of the baking sheet.
- Line a light colored baking sheet with parchment paper. Place the cookie dough balls on baking sheet and bake for 9-12 minutes or until golden brown on the top. See below for tips.
- Let them rest for at least 10-15 minutes to allow time to set up.
- Store in an air-tight container.
Notes
- Use light-colored, heavy baking sheets for even baking and to prevent bottom burning.
- Pull cookies out slightly underbaked; they continue baking on the hot sheet after removal.
- Check your oven temperature accuracy; too hot ovens cause burning.
- Rotate pans halfway through baking to avoid hot spots and uneven color.
- Raising oven racks helps avoid excessive bottom browning.
- Flour choice can be all-purpose or half cake flour for texture variation.
User Reviews
Overall Rating
5
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