Levain Bakery Two Chip Chocolate Chip Cookies As seen on Modern Honey Bookmark recipe Print recipe Download recipe Share Total Time 30 minutes Prep Time 20 minutes Cook Time 10 minutes Rating 5 out of 5 stars (35) Ingredients 10 servings 1 cup Butter (cold, cut into cubes)1 cup Brown Sugar1/2 cup Sugar2 large Eggs1 teaspoon Vanilla Extract (optional)3 cups Flour (may use half cake flour and half all-purpose)1 teaspoon Cornstarch3/4 teaspoon Baking Soda3/4 teaspoon Salt2 cups Semi-Sweet Chocolate Chips (or 1 cup dark and 1 cup semi-sweet) Calories DessertsKid-FriendlyBakingDairyEggsIntermediateSweetCrispyCreamySnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat oven to 410 degrees. If your oven runs hot, I suggest reducing heat to 400 degrees. See below in notes for further detail. Step 2 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. Step 3 Add eggs and vanilla, if using. Mix for 1 minute longer. Step 4 Fold in flour *, cornstarch, baking soda, and salt. Mix just until combined to avoid overmixing. Fold in chocolate chips. Step 5 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. Step 6 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. Step 7 Let them rest for at least 10-15 minutes to allow time to set up. Step 8 Store in an air-tight container.
