Levain-Inspired Two-Chip Chocolate Chip Cookies

Big, bold cookies made with browned butter and a mix of dark and semi-sweet chocolate.

Big, bold, and packed with chocolate—these cookies are everything a bakery-style chocolate chip cookie should be. They’re thick enough to break apart dramatically, with crisp golden edges that give way to a soft, chewy center. Browned butter adds a nutty depth you can smell the moment they come out of the oven, and a mix of chips and chunks makes every bite a little different. This is the kind of cookie that turns an ordinary afternoon into something special.

For the sourdough version of this cookie, visit Levain-Inspired Sourdough 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

• 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 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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