Imported from Instagram

Levain-Style Chocolate Chip Cookies
Large, rustic chocolate chip cookies with crisp, lightly golden edges and a soft, rich center. The dough combines brown and granulated sugar with semi-sweet and dark chocolate chips for a deep chocolate flavor.
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Ingredients
- 2.25 cup all-purpose flour
- 0.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp cornstarch
- 0.75 cup dark brown sugar
- 0.25 cup granulated sugar
- 2 cold eggs (Cold)
- 2 tsp vanilla extract or vanilla bean paste (Use vanilla extract or vanilla bean paste)
- 1 cup unsalted butter (Slightly softened)
- salt (A pinch)
- 1.5 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
- additional chocolate chips for topping (Add extra chips on top of the shaped dough balls)
Steps
- 1
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- 2
Whisk the flour, baking powder, baking soda, and cornstarch together in a medium bowl. Set the dry mixture aside.
- 3
In a large bowl, cream the dark brown sugar, granulated sugar, and slightly softened butter together until light and fluffy.
- 4
Beat in the cold eggs one at a time. Add the vanilla extract or vanilla bean paste, then continue beating for 3–4 minutes, until the batter turns pale and the sugar is well incorporated.
- 5
Gradually mix the dry ingredients into the butter mixture until just combined. Be careful not to overmix.
- 6
Stir in the semi-sweet and dark chocolate chips until evenly distributed throughout the dough.
- 7
Scoop the dough into 2-tablespoon-sized balls. Keep each ball slightly rough and stacked for a rustic texture. Arrange 4 cookies per baking sheet, leaving 4 inches of space between them, and top with additional chocolate chips.
- 8
Bake on the middle rack for 13–16 minutes, or until the edges are lightly golden brown.
- 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack and let them cool completely.
Notes
The source does not specify the exact amount of additional chocolate chips used for topping. Yield is estimated at approximately 16 cookies based on the stated 2-tablespoon portions and baking four cookies per pan.
Nutrition per serving
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