Levain-Style Two-Chip Chocolate Chip Cookies

There’s nothing quite like the aroma of freshly baked cookies wafting through the house, and these Levain-Style Two-Chip Chocolate Chip Cookies are sure to become a favorite. Inspired by the beloved cookies from Levain Bakery, these decadent treats are made with a unique combination of semi-sweet and milk or white chocolate chips, giving them a rich, indulgent flavor that pairs perfectly with a glass of milk. Their perfectly crisp edges and fluffy centers make each bite pure bliss.

This recipe is perfect for any occasion—from family gatherings and birthday parties to cozy nights in—because who can resist a warm cookie freshly pulled from the oven? You’ll love how straightforward the process is, and with a little patience during the chilling phase, you’ll be rewarded with cookies that are truly over-the-top delicious!

"This is what the finished dish looks like when perfectly baked."

Ingredients

• 1 cup (2 sticks) unsalted cold butter, cubed
• ¾ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs (cold)
• 2 ¾ cups all-purpose flour
• 1 tbsp cornstarch
• ¾ tsp baking powder
• ¾ tsp baking soda
• ¾ tsp salt
• 1 cup semi-sweet chocolate chips
• 1 cup milk or white chocolate chips
• Optional: 1 cup chopped walnuts or pecans
• Optional: ¼ tsp espresso powder for deeper chocolate flavor

"A closer look at the ingredients ready to be mixed."

Directions

1. Preheat the Oven: Preheat your oven to 410°F (210°C) and line baking sheets with parchment paper.
2. Mix the Sugars: In a large mixing bowl, beat together the cubed cold butter, brown sugar, and granulated sugar until creamy and well-combined.
3. Add Eggs: Add the cold eggs one at a time, mixing well after each addition, ensuring they are fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
6. Fold in Chips: Carefully fold in the semi-sweet and milk or white chocolate chips (and nuts or espresso powder if using).
7. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to an hour for optimal texture.
8. Scoop and Bake: Using a large cookie scoop, drop generous balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are golden.
9. Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to wire racks to cool completely.

Tips & Variations

• Ingredient Substitutions: You can substitute the all-purpose flour with a gluten-free blend if desired. Vegan butter and flax eggs can be used for a dairy-free and egg-free version.
• Optional Variations: Add crushed pretzels for a sweet-salty twist, or incorporate shredded coconut for an added texture.
• Storage or Reheating Tips: Store baked cookies in an airtight container at room temperature for up to 5 days. To revive their freshness, pop them in the microwave for a few seconds before serving.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35-60 minutes (including cooling)
• Servings: About 12 large cookies
• Difficulty Level: Easy

"This is a generic image showcasing delicious cookies, ready to be enjoyed."