Levain-Inspired Two-Chip Chocolate Chip Cookies
Equipment
Ingredients
Main Ingredients
all-purpose flour
313 g
baking powder
1.5 tsp
baking soda
1 tsp
cornstarch
1 tsp
dark brown sugar
150 g
granulated sugar
50 g
egg (cold)
2 piece
vanilla extract
2 tsp
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 oven to 180°C. 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 until light and fluffy.
Add eggs and vanilla
Beat in eggs one at a time, followed by vanilla extract, for 3-4 minutes until pale and sugar well incorporated.
Combine wet and dry ingredients
Gradually mix in dry ingredients until just combined. Stir in chocolate chips.
Scoop and shape cookies
Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet. Leave dough balls slightly rough and stacked. Place 4 cookies per pan, leaving 4 inches between each. Top with extra chocolate chips.
Bake the cookies
Bake for 13-16 minutes on middle rack until edges are lightly golden brown.
Cool the 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. Frozen cookies can be baked directly from frozen, adding 1-2 minutes to baking time.
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