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Levain-Inspired Two-Chip Chocolate Chip Cookies

Indulge in the magical experience of warm, gooey Levain-inspired cookies filled with both semi-sweet and dark chocolate chips, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Just shy of melting for the perfect gooey texture.
  • 1 cup brown sugar, packed For a deep, caramel-like flavor.
  • ½ cup granulated sugar Balances sweetness with brown sugar.
  • 2 large eggs Essential for binding and richness.
  • 2 teaspoons vanilla extract Elevates the flavors.
Dry Ingredients
  • 3 cups all-purpose flour Don't pack it too tightly!
  • 1 teaspoon baking soda For that perfect rise.
  • ½ teaspoon salt Enhances the sweet flavors.
Chocolate Chips
  • 1 cup semi-sweet chocolate chips Classic and irresistible.
  • 1 cup dark chocolate chips For a richer chocolate experience.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs, one at a time, and stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
  5. Gently fold in both types of chocolate chips until evenly distributed.
  6. Form large balls (about 1/4 cup each) and place them on the prepared baking sheets, leaving space between each one.
Baking
  1. Bake for 12-15 minutes, or until the edges are golden brown. The centers may look slightly underbaked.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Chill the dough for 30 minutes before baking to help the cookies keep their shape. Store in an airtight container at room temperature for up to a week, or freeze the dough for longer storage.