Levain Bakery Two Chip Chocolate Chip Cookies
Levain Bakery Two Chip Chocolate Chip Cookie Recipe is their classic chocolate chip cookie made without nuts. Perfectly crispy on the outside and satisfyingly thick and gooey in the center, this cookie is brimming with semi-sweet and dark chocolate chips.
Servings: 10
Equipment
Ingredients
- 1 cup Butter (cold, cut into cubes)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract (optional)
- 3 cups Flour (may use half cake flour and half all-purpose)
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 cups Semi-Sweet Chocolate Chips (or 1 cup dark and 1 cup semi-sweet)
Instructions
- Preheat oven to 410 degrees. If your oven runs hot, I suggest reducing heat to 400 degrees. See below in notes for further detail.
- In a large mixing bowl, cream together the butter, brown sugar, and sugar for 4 minutes, until light and fluffy. Scrape the sides of the bowl.
- Add eggs and vanilla, if using. Mix for 1 minute longer.
- Fold in flour *, cornstarch, baking soda, and salt. Mix just until combined to avoid overmixing. Fold in chocolate chips.
- Separate the dough into large balls. For extra large cookies, roll them into 6-ounce balls (you will get 8 cookies from this recipe). For large cookies, roll into 5-ounce balls. For medium cookies, roll into 3 to 4-ounce balls. Make sure to spread apart of the baking sheet.
- Line a light colored baking sheet with parchment paper. Place the cookie dough balls on baking sheet and bake for 9-12 minutes or until golden brown on the top. See below for tips.
- Let them rest for at least 10-15 minutes to allow time to set up.
- Store in an air-tight container.
Notes
May use all-purpose flour or half cake flour and half all-purpose flour. See post for more details.
Why are my cookies burning or becoming too brown on the bottom? What can I do?
- You may be baking your cookies for too long. The rule of thumb in baking is that it is better to underbake and cookie rather than overbake a cookie. The cookies will continue to bake on the hot cookie sheet once you remove the cookies from the oven. It is better to pull the cookies out of the oven before they look completely baked.
- Use a heavy, light-colored baking sheet. The thin, dark baking sheets will attract too much heat and the cookies will burn on the bottom before they are fully baked in the center. I suggest using light-colored baking sheets for even baking.
- Check your oven temperature. Your oven may be running too hot which is burning your cookies. Also, make sure to rotate your baking pan halfway through baking time to ensure even baking and to avoid hot spots in the oven for too long.
- Raise your oven racks. If your cookies are burning on the bottom, raise your rack to the middle or more toward the top of the oven. Since Levain Bakery is known for crispy tops and chewy centers, I tend to place them higher up in the oven.