Levain-Inspired Two-Chip Chocolate Chip Cookies

Ingredients

• 2.25 cups 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 eggs (Cold)
• 2 tsp vanilla extract
• 1 cup unsalted butter (Slightly softened)
• salt (A pinch)
• 1.5 cups semi-sweet chocolate chips
• 1 cup dark chocolate chips
• 2 tbsp chocolate chips (Extra, for topping)

Steps

1. 1

   Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, and cornstarch. Set the dry mixture aside.

3. 3

   In a large bowl, cream together the dark brown sugar, granulated sugar, and slightly softened butter until light and fluffy.

4. 4

   Beat in the cold eggs one at a time. Add the vanilla extract and continue beating for 3–4 minutes, until the batter turns pale and the sugar is well incorporated.

5. 5

   Gradually mix the dry ingredients into the butter mixture until just combined. Be careful not to overmix.

6. 6

   Stir in the semi-sweet and dark chocolate chips until evenly distributed throughout the dough.

7. 7

   Scoop the dough into 2-tablespoon-sized balls. Keep the balls slightly rough and stacked to preserve a rustic texture.

8. 8

   Arrange 4 dough balls on each prepared baking sheet, leaving 4 inches of space between them. Top the dough balls with extra chocolate chips.

9. 9

   Bake on the middle rack for 13–16 minutes, or until the edges are lightly golden brown.

10. 10

    Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

11. 11

    Transfer the cookies to a wire rack and let them cool completely.

Notes

The recipe yields approximately 8–10 large cookies. The amount of extra chocolate chips used for topping is not specified.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate chip
• American
• vegetarian