Go Back

Levain-Inspired Two-Chip Chocolate Chip Cookies

These cookies combine semi-sweet and milk chocolate chips for a delicious flavor explosion, boasting a rich, chewy texture and crispy edges.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 3/4 cup unsalted butter, softened Make sure the butter is at room temperature.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
Chocolate Chips
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined.
  6. Gently fold in both the semi-sweet and milk chocolate chips until evenly distributed throughout the dough.
  7. Using a spoon or cookie scoop, scoop generous portions of dough onto a baking tray lined with parchment paper. Leave enough space between each cookie as they will spread while baking.
Baking
  1. Bake in the preheated oven for 12-15 minutes or until the edges are golden but the centers look slightly underbaked.
  2. Remove from the oven and allow to cool on the tray for about 5 minutes before transferring to a wire rack.
Enjoy
  1. Dig into your warm cookies and enjoy every delicious bite!

Notes

For best results, ensure ingredients like butter are at room temperature. If desired, chill the dough for 30 minutes to enhance flavor and shape. Other chocolate types or nuts can be added as alternatives. To store, keep in an airtight container at room temperature for up to one week or freeze for up to three months.