Levain-Inspired Two-Chip Chocolate Chip Cookies

Ingredients

• 2.25 cup all-purpose flour (313 g)
• 1.5 tsp baking powder
• 1 tsp baking soda
• 1 tsp cornstarch
• 0.75 cup dark brown sugar (150 g)
• 0.25 cup granulated sugar (50 g)
• 2 eggs (cold)
• 2 tsp vanilla extract
• 1 cup unsalted butter (225 g, slightly softened)
• salt (a pinch)
• 1.5 cup semi-sweet chocolate chips (250 g)
• 1 cup dark chocolate chips (200 g)

Steps

1. 1

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

2. 2

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

3. 3

   In a large bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

4. 4

   Beat in the cold eggs one at a time, then add the vanilla extract. Continue beating for 3-4 minutes until the batter is pale and the sugar is fully incorporated.

5. 5

   Gradually mix in the dry ingredients until just combined; be careful not to overmix.

6. 6

   Fold in the semi-sweet and dark chocolate chips.

7. 7

   Scoop 2 tablespoon-sized portions of dough onto the prepared baking sheet. Keep the dough balls rough and stacked for a rustic texture. Place 4 cookies per pan, ensuring 4 inches of space between them. Top with a few extra chocolate chips.

8. 8

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

9. 9

   Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure the butter is only slightly softened to maintain the structure of these thick cookies. The use of cold eggs helps control the spread during baking.

Nutrition per serving

• dessert
• cookies
• baked
• snack
• thick cookies
• bakery style