Levain Bakery Two Chip Chocolate Chip Cookies
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 Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract (optional)
- 3 cups Flour (may use half cake flour and half all-purpose)
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 cups Semi-Sweet Chocolate Chips (or 1 cup dark and 1 cup semi-sweet)
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Preparation
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.
Step 9
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