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Levain Bakery Two Chip Chocolate Chip Cookies
5 from 117 votes

Levain Bakery Two Chip Chocolate Chip Cookies

Levain Bakery’s two chip chocolate chip cookies are large, thick cookies with a crispy outside and a tender, chewy center. The dough contains both semi-sweet and dark chocolate chips, yielding a rich, balanced chocolate flavor throughout.

Prep Time
20 mins
Cook Time
10 mins
Additional Time
15 mins
Servings: 10
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 410 degrees. If your oven runs hot, I suggest reducing heat to 400 degrees. See below in notes for further detail.
  2. 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.
  3. Add eggs and vanilla, if using. Mix for 1 minute longer.
  4. Fold in flour *, cornstarch, baking soda, and salt. Mix just until combined to avoid overmixing. Fold in chocolate chips.
  5. 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.
  6. 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.
  7. Let them rest for at least 10-15 minutes to allow time to set up.
  8. 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.