Levain-Inspired Sourdough Two-Chip Chocolate Chip Cookies

A bakery-style cookie with browned butter, a touch of sourdough, and two kinds of chocolate for depth and richness.

The perfect chocolate chip cookie may not exist—but this one comes awfully close. It’s a reliable recipe that delivers cookies crisp at the edges, chewy in the middle, and packed with lots of melty chocolate.

Inspired by the iconic Levain bakery style but adapted for the home baker, these cookies lean on brown butter for toasty depth and irresistible aroma, a touch of sourdough for subtle complexity, that je ne sais quoi that makes them so special, and both semi-sweet chips and chopped dark chocolate for the best of both worlds.

This is the cookie recipe I return to again and again in my own kitchen, and now I get to share it with you.

For the non-sourdough version of this cookie, visit Levain-Inspired Two-Chip Chocolate Chip Cookies

Equipment Needed

• Large bowl

• Spatula

• Scale or cups and tablespoons set

• Baking sheet

• Parchment paper

• Silicon oven gloves (use code Maria15 to get 15% off)
  
  Yield ~ 6-8 large cookies

Ingredients

• 140 g (2/3 cup) unsalted butter

• 75 g (6 tbsp) dark brown sugar

• 25 g (2 tbsp) granulated sugar

• 25 g sourdough starter (fresh discard)

• 1 cold egg

• 4 g (1 teaspoon) vanilla extract

• 156 g (1 1/8 cups) all-purpose flour

• 3 g (3/4 teaspoon) baking powder

• 2.5 g (1/2 teaspoon) baking soda

• 1.5 g (1/2 teaspoon) cornstarch

• 1.5 g (1/4 teaspoon) salt

• 125 g (3/4 cup) semi-sweet chocolate chips

• 100 g (1/2 cup) dark chocolate, roughly chopped

Free subscribers find the recipe instructions in the caption of this post: Levain-Inspired Sourdough Two-Chip Chocolate Chip Cookies

Paid subscribers, below you will find detailed instructions, tips for best results, a neat printable recipe card, and advice on making these in bulk.

Instructions

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