Levain-Style Two-Chip Chocolate Chip Cookies

Why You’ll Love This Recipe

I love this recipe because it creates cookies that feel like they came straight from a high-end bakery. The combination of semi-sweet and milk or white chocolate gives a balanced sweetness with pockets of melted chocolate in every bite.

I also enjoy how the cold butter and simple mixing method create a thick dough that bakes into tall, chunky cookies. I find that these cookies stay soft in the middle while getting lightly crisp on the outside, which is exactly what I look for in a perfect cookie.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted cold butter, cubed
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs, cold
2 3/4 cups all-purpose flour
1 tablespoon cornstarch
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup milk or white chocolate chips
optional 1 cup chopped walnuts or pecans
optional 1/4 teaspoon espresso powder

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.

In a large mixing bowl, I cream together the cold cubed butter, brown sugar, and granulated sugar. I mix just until combined and slightly creamy, but I do not overmix since I want to keep the dough thick and structured.

I add the cold eggs one at a time, mixing gently until just incorporated. This helps keep the dough dense and prevents it from becoming too soft.

In a separate bowl, I whisk together the flour, cornstarch, baking powder, baking soda, and salt. Then I gradually add the dry ingredients into the wet mixture, stirring until a thick dough forms.

I fold in the semi-sweet chocolate chips and the milk or white chocolate chips. If I am using nuts or espresso powder, I mix them in at this stage as well.

I divide the dough into large portions, about 4 to 5 ounces each, and loosely shape them into tall mounds without flattening. I place them on the baking sheet with enough space between each one.

I bake the cookies for about 9 to 12 minutes, until the tops are golden but the centers still look slightly underbaked. I let them rest on the baking sheet for several minutes before transferring them, allowing the centers to set while staying soft.

Servings and timing

I get about 10 large cookies from this recipe, making it perfect for sharing or enjoying over a few days.

I usually need around 30 minutes total, including preparation and baking time. The quick process makes it easy to satisfy a cookie craving without waiting too long.

Variations

I like to experiment with different chocolate combinations. Sometimes I use dark chocolate instead of semi-sweet, or I mix in chunks instead of chips for a more rustic texture.

I also enjoy adding chopped nuts like walnuts or pecans for extra crunch. When I want a deeper flavor, I include a small amount of espresso powder, which enhances the chocolate without making the cookies taste like coffee.

For a fun twist, I sometimes sprinkle a little sea salt on top before baking to create a sweet and salty contrast.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days. I find that they stay soft and delicious, especially when kept sealed properly.

If I want to enjoy them warm again, I heat them in the microwave for a few seconds to bring back the gooey texture. I can also freeze the dough portions and bake them fresh whenever I want.

FAQs

Why use cold butter instead of softened butter?

I use cold butter because it helps create a thicker dough and gives the cookies their signature chunky texture. It also prevents the cookies from spreading too much.

Can I make smaller cookies?

I can make smaller cookies, but I adjust the baking time accordingly. Smaller portions will bake faster and may not have the same thick center as the larger ones.

Do I need to chill the dough?

I do not need to chill the dough since I already use cold ingredients. The dough is naturally firm and ready to bake right away.

Can I freeze the cookie dough?

I like freezing the dough in portions. When I want fresh cookies, I bake them straight from frozen and add a couple of extra minutes to the baking time.

How do I keep the centers soft?

I slightly underbake the cookies and let them finish setting on the baking sheet. This keeps the centers soft and gooey while the edges stay lightly crisp.

Conclusion

I love how these Levain-style two-chip chocolate chip cookies turn simple ingredients into something truly special. They are thick, rich, and packed with chocolate, making them perfect for any dessert craving. Whenever I want bakery-style cookies at home, this is the recipe I always rely on.