Levain Bakery Two Chip Chocolate Chip Cookies
These Levain Bakery-inspired cookies are a delightful blend of semi-sweet and dark chocolate chips, offering a rich and indulgent flavor. They are perfectly crispy on the outside while remaining satisfyingly thick and gooey in the center.
Ingredients:
1 cup (2 sticks) cold unsalted butter, cut into cubes
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract (optional)
1½ cups cake flour
1½ cups all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
¾ teaspoon salt
1 cup semi-sweet chocolate chips
1 cup dark chocolate chips
Instructions:
Prepare the Butter:
Ensure the butter is cold and cut into cubes.
Cream Butter and Sugars:
In a large mixing bowl, cream together the cold butter, brown sugar, and granulated sugar for about 4 minutes until the mixture becomes light and fluffy.
Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition.
If using vanilla extract, add it and mix until combined.
Incorporate Dry Ingredients:
In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt.
Gradually add these dry ingredients to the butter-sugar-egg mixture, mixing until just combined to avoid overmixing.
Fold in Chocolate Chips:
Gently fold in both the semi-sweet and dark chocolate chips, ensuring they are evenly distributed throughout the dough.
Shape the Cookies:
Preheat your oven to 410°F (210°C). If your oven tends to run hot, consider reducing the temperature to 400°F (200°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Divide the dough into 8 equal portions, each weighing approximately 6 ounces.
Gently shape each portion into a ball and place them on the prepared baking sheet, ensuring they are spaced appropriately to allow for spreading.
Bake:
Place the baking sheet in the preheated oven and bake for 9-10 minutes, or until the edges are set and slightly golden. The centers will appear underbaked but will firm up as they cool.
Cool:
Remove the baking sheet from the oven and let the cookies cool on the sheet for about 10 minutes.
Afterward, transfer the cookies to a wire rack to cool completely.
Enjoy your homemade Levain Bakery-inspired Two Chip Chocolate Chip Cookies!