Levain-Inspired Two-Chip Chocolate Chip Cookies

If you’ve ever bitten into a thick, gooey, and ultra-chocolatey Levain Bakery cookie, you know exactly why these Levain-Inspired Two-Chip Chocolate Chip Cookies are a must-bake. With a crispy golden exterior and a soft, melty center, these cookies combine two types of chocolate chips for the ultimate chocolate experience.

The first time I made these, my family couldn’t stop raving about how thick, rich, and bakery-perfect they tasted. Every bite melts in your mouth with layers of semi-sweet and milk chocolate, wrapped in a buttery, slightly crunchy dough that’s just the right amount of chewy. Trust me, one cookie is never enough!

What makes these cookies special is their thicker, chunkier texture, packed with melty pools of chocolate and a perfect balance of sweetness. Whether you’re making them for a special occasion, a cookie craving, or a cozy weekend treat, these Levain-inspired cookies will blow you away!

So, let’s get baking and create these heavenly chocolate-packed treats!

Why You’ll Love These Levain-Inspired Cookies

Why This Recipe is a Must-Try

• Thick & Bakery-Style: Just like the famous Levain Bakery cookies!
• Gooey & Melt-in-Your-Mouth: The perfect balance of crispy edges and soft centers.
• Two Types of Chocolate Chips: Double the chocolate, double the deliciousness.
• Easy to Make: No fancy ingredients or equipment needed.
• Freezer-Friendly: Make ahead and bake fresh whenever cravings hit.

What You Need for Levain-Inspired Two-Chip Chocolate Chip Cookies

Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter, cold and cubed
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs, cold
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tbsp cornstarch
• ¾ tsp baking soda
• ½ tsp salt
• 1 ¼ cups semi-sweet chocolate chips
• 1 ¼ cups milk chocolate chips
• 1 cup walnuts or pecans (optional, for crunch)

How to Make Levain-Inspired Two-Chip Chocolate Chip Cookies

Step 1: Prepare the Dough

1. Cream the Butter & Sugars: In a large mixing bowl, beat cold, cubed butter, brown sugar, and granulated sugar until combined and creamy.
2. Add the Eggs & Vanilla: Mix in cold eggs and vanilla extract until fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
4. Mix the Wet & Dry Ingredients: Slowly add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the Chocolate & Nuts: Gently mix in semi-sweet chocolate chips, milk chocolate chips, and nuts (if using).

Step 2: Chill the Dough

1. Portion the Dough: Scoop large 6-ounce dough balls and place them on a baking sheet.
2. Refrigerate for at Least 30 Minutes: This helps create a thicker cookie with less spread.

Step 3: Bake the Cookies

1. Preheat the Oven: Set to 375°F (190°C) and line a baking sheet with parchment paper.
2. Bake Until Golden: Place chilled cookie dough on the sheet, leaving space between each. Bake for 10-12 minutes until the edges are golden but the centers are still gooey.
3. Let Cool Slightly: Allow cookies to rest for 10 minutes before devouring.

Closing Thoughts

And there you have it! These Levain-Inspired Two-Chip Chocolate Chip Cookies bring the perfect balance of crisp edges, gooey centers, and rich chocolate flavor right to your kitchen. Whether you enjoy them fresh out of the oven or saved for a special treat, they are guaranteed to be a hit. Give them a try and let us know how they turn out!

Frequently Asked Questions

1. Why use cold butter instead of softened butter?

Cold butter helps create that thick, bakery-style texture without excessive spreading.

2. Can I use different types of chocolate?

Absolutely! Try dark chocolate, white chocolate, or even caramel chips.

3. How do I store leftovers?

Store cookies in an airtight container at room temperature for up to 4 days.

4. Can I freeze cookie dough?

Yes! Freeze dough balls for up to 3 months and bake straight from frozen.

5. How do I get gooey centers?

Slightly underbake the cookies so they remain soft and melty in the middle.

6. Can I make these cookies smaller?

Yes! Adjust baking time to 8-10 minutes for smaller 3-ounce cookies.

7. Why use cornstarch in the dough?

Cornstarch keeps the cookies soft while maintaining their structure.

8. Can I use gluten-free flour?

Yes! A 1:1 gluten-free flour blend works well in this recipe.

9. What’s the best way to reheat cookies?

Warm in a 350°F oven for 5 minutes or microwave for 10 seconds.

10. Can I add peanut butter?

Yes! Swirl in ½ cup peanut butter for an extra indulgent treat.

11. How do I make these extra thick?

Chill the dough longer (up to 24 hours) and bake at a slightly higher temp.

12. Can I skip the nuts?

Of course! The cookies are just as delicious without them.