Levain-Inspired Two-Chip Chocolate Chip Cookies
Thick, chewy bakery-style cookies loaded with both semi-sweet and dark chocolate chips, crisp at the edges with a gooey center.
Equipment
Ingredients
Main
all-purpose flour
313 g
baking powder
7.5 g
baking soda
5 g
cornstarch
3 g
dark brown sugar
150 g
granulated sugar
50 g
egg (cold)
2 piece
vanilla extract
10 ml
unsalted butter (slightly softened)
225 g
salt
1 pinch
semi-sweet chocolate chips
250 g
dark chocolate chips
200 g
Instructions
Preheat oven and prepare baking sheet
Preheat the oven and line a baking sheet with parchment paper.
Mix dry ingredients
Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl.
Cream butter and sugars
Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
Add eggs and vanilla
Beat in eggs one at a time, followed by vanilla extract, for 3-4 minutes until the batter turns pale and the sugar is well incorporated.
Combine wet and dry ingredients
Gradually mix in dry ingredients until just combined, being careful not to overmix.
Add chocolate chips
Stir in both semi-sweet and dark chocolate chips.
Scoop and shape cookies
Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked, with a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between each one. Top with extra chocolate chips.
Bake cookies
Bake for 13-16 minutes on middle rack or until edges are lightly golden brown.
Cool cookies
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container at room temperature for up to 5 days or freeze baked cookies individually wrapped.
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