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Levain Bakery Two Chip Chocolate Chip Cookies
Catherine

Levain Bakery Two Chip Chocolate Chip Cookies

Indulge in the ultimate cookie experience with these oversized, decadent Levain Bakery Two Chip Cookies. Inspired by the legendary New York City bakery, these cookies boast a perfectly crisp exterior and a gooey, molten chocolate center. Each bite is a symphony of textures and flavors, combining rich, dark chocolate chunks with creamy milk chocolate chips in a buttery, slightly underbaked dough. These Levain Two Chip Cookies are a chocolate lover's dream and will satisfy any sweet craving. Prepare to be amazed by their size, texture, and incredible taste!
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Prep Time 20 minutes
Servings: 6 large cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup 2 sticks cold unsalted butter, cut into cubes
  • ½ cup 100g granulated sugar
  • ¾ cup 150g packed light brown sugar
  • 2 large eggs cold
  • 1 teaspoon vanilla extract
  • 3 cups 360g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup 170g dark chocolate chunks
  • 1 cup 170g milk chocolate chips

Method
 

  1. Prepare the Butter: In a large bowl, cream together the cold, cubed butter and both sugars using an electric mixer until light and fluffy, approximately 3-5 minutes. The cold butter is crucial for that signature Levain Two Chip Cookies texture.
  2. Incorporate Wet Ingredients: Beat in the cold eggs one at a time, then stir in the vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Add Chocolate: Gently fold in the dark chocolate chunks and milk chocolate chips. Ensure they are evenly distributed throughout the dough.
  6. Chill the Dough: Cover the dough and refrigerate for at least 1 hour, or preferably overnight. This allows the flavors to meld and prevents the cookies from spreading too much during baking. This chilling step is key to achieving the perfect Levain Two Chip Cookies texture.
  7. Preheat Oven: Preheat oven to 410°F (210°C). Line a baking sheet with parchment paper.
  8. Shape the Cookies: Scoop out 6 large mounds of dough (about 6 ounces each). Gently form them into tall, round shapes. Do not flatten them! This is crucial for achieving that signature Levain Bakery look.
  9. Bake: Place the cookies on the prepared baking sheet, leaving plenty of space between each cookie. Bake for 9-12 minutes, or until the edges are golden brown and the centers are slightly underbaked. Remember, slightly underbaked is what makes these Levain Two Chip Cookies so delicious!
  10. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (or enjoy warm!).

Notes

  • Cold Ingredients are Key: Using cold butter and cold eggs helps to prevent the cookies from spreading too much during baking, resulting in that thick, fudgy center characteristic of Levain Two Chip Cookies.
  • Don't Overmix: Overmixing the dough will develop the gluten, resulting in a tougher cookie.
  • Underbake Slightly: These cookies are best when slightly underbaked. The centers should still be soft and gooey.
  • Variations: Experiment with different types of chocolate chips or chunks. Walnuts or pecans can also be added for extra texture.
  • Serving Suggestions: Serve warm with a glass of cold milk or a scoop of vanilla ice cream.