Easy Chocolate Chip Cookie Recipe with Two Kinds of Chocolate

Levain-Inspired Two-Chip Chocolate Chip Cookies are the kind of indulgence that stops you mid-bite. These cookies are massive, thick, and rich—everything you’d expect from the famed NYC bakery’s style, but tailored for your own kitchen. The outside boasts a golden, craggy crunch while the inside remains molten and soft, with ribbons of melted chocolate in every bite.

What sets these cookies apart is not just their sheer size or their perfectly underbaked centers—it’s the duo of chocolates. Semi-sweet chips bring depth, while milk chocolate adds a sweet creaminess, creating a balance that keeps your hand reaching for another. Whether you’re baking for a crowd or just craving something over-the-top, these Levain-Inspired cookies make a strong case for being your go-to chocolate chip recipe.

They come together with simple pantry ingredients and a few techniques that make all the difference—cold butter, a short bake, and a hefty cookie scoop. One cookie easily satisfies a sweet tooth, but rarely does anyone stop at just one.

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Ingredients Overview

The beauty of Levain-Inspired Two-Chip Chocolate Chip Cookies lies in their humble ingredients, used in just the right way to produce extraordinary results.

Cold Unsalted Butter: Instead of softened butter, this recipe calls for cold, cubed butter. This helps create a firmer dough, which contributes to the cookie’s impressive structure and signature thick center.

Brown Sugar and Granulated Sugar: The combination provides both moisture and crispness. Brown sugar gives the cookies a deeper flavor and chewy texture, while granulated sugar helps form those crunchy edges.

Large Eggs: Used straight from the fridge, eggs provide structure and moisture. For extra richness, some bakers add an extra yolk, which helps bind the generous amount of chocolate.

All-Purpose Flour: The base of any great cookie, it supports the heft of the dough. Be sure to measure it correctly; too much can make your cookies dry.

Cornstarch: A small addition of cornstarch keeps the centers tender and soft, preventing over-spreading.

Baking Soda and Baking Powder: Both leaveners are used here. Baking powder provides lift, while baking soda contributes to browning and spread.

Salt: Just enough to balance the sweetness and intensify the flavor.

Semi-Sweet Chocolate Chips: These add a deep chocolate richness without overpowering the dough.

Milk Chocolate Chips: Creamy and sweet, they complement the semi-sweet chips and mimic Levain’s luscious pockets of chocolate.

Optional Add-ins: Walnuts or pecans, lightly toasted, can bring a crunchy contrast, though these cookies shine just as brightly without them.

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Step-by-Step Instructions

1. Start with cold ingredients. Cube two sticks (1 cup) of unsalted butter straight from the fridge. In a stand mixer fitted with a paddle attachment, beat the cold butter with 3/4 cup brown sugar and 1/2 cup granulated sugar on medium speed for about 3 minutes, until creamy but still a bit chunky.

2. Add the eggs. Crack in 2 large eggs, one at a time, mixing just until incorporated after each addition. Avoid over-mixing at this stage to prevent too much air from entering the dough.

3. Dry ingredients. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1 teaspoon salt.

4. Combine. With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix until just combined. The dough will be stiff—this is ideal.

5. Add the chips. Stir in 1 1/2 cups semi-sweet chocolate chips and 1 1/2 cups milk chocolate chips. Fold them in with a spatula or on low mixer speed until evenly distributed.

6. Shape the dough. Use a large scoop (about 6 ounces per cookie) or weigh each dough ball. Lightly form them into rough, tall balls—don’t flatten them.

7. Chill. Place the dough balls on a baking sheet lined with parchment paper and chill for at least 30 minutes. This step is critical for keeping the thick shape.

8. Bake. Preheat your oven to 400°F (204°C). Space the chilled dough balls on a baking sheet, giving them room to spread slightly. Bake for 9–11 minutes, until the edges are golden but the centers are still pale and soft.

9. Cool. Let the cookies rest on the pan for 10 minutes. They’ll continue to cook from residual heat. The centers should remain gooey.

Avoid overbaking. These cookies should be slightly underdone in the middle. The high oven temp helps crisp the outside while preserving a molten center.

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Tips, Variations & Substitutions

Tips:

• Use a kitchen scale to ensure even-sized cookies.

• Don’t skip chilling the dough—it prevents spreading and enhances flavor.

• For maximum gooeyness, eat slightly warm or reheat in the microwave for 10 seconds.

Variations:

• Nutty: Add 1 cup chopped walnuts or pecans for crunch.

• Triple Chip: Replace half a cup of chocolate chips with white chocolate.

• Espresso Boost: Add 1 teaspoon of espresso powder to deepen the chocolate flavor.

Substitutions:

• Butter: European-style butter adds more richness, though regular works perfectly.

• Flour: Substitute 1/2 cup with bread flour for even more chew.

• Chocolate: Use chopped chocolate bars for varied textures and melted pockets.

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Serving Ideas & Occasions

Levain-Inspired Two-Chip Chocolate Chip Cookies are perfect for:

• Afternoon treats with coffee or milk.

• Dessert spreads at parties or bake sales.

• Holiday platters—they impress guests with their size and flavor.

• Gift boxes—wrap individually for a personal, bakery-style gift.

Pair them with a scoop of vanilla ice cream for an indulgent dessert or crumble one into a bowl of Greek yogurt for a sweet twist on breakfast. They’re also excellent for cookie sandwiches with whipped peanut butter or Nutella.

These cookies hold their shape and texture well, making them ideal for packing in lunch boxes or mailing to loved ones.

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Nutritional & Health Notes

While Levain-Inspired Two-Chip Chocolate Chip Cookies are certainly a treat, there are a few ways to adjust them if needed:

• Portion control: Consider shaping smaller cookies and reducing the baking time slightly for a more everyday indulgence.

• Lower sugar version: Cut 1–2 tablespoons of granulated sugar without affecting texture much.

• Gluten-free option: Substitute the flour with a 1:1 gluten-free baking blend for comparable results.

• Dairy-free: Use plant-based butter and dairy-free chocolate chips.

Each full-sized cookie is rich and filling—more than a snack, it’s a full dessert. Enjoy them in moderation as part of a balanced diet.

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FAQs

1. Can I freeze the dough?
Yes, absolutely. Shape the dough into balls, then freeze on a tray until solid. Transfer to a freezer bag and bake from frozen, adding 1–2 extra minutes to the bake time. This makes them perfect for impromptu cookie cravings.

2. Why is the butter used cold?
Cold butter helps prevent the cookies from spreading too much, creating those thick, bakery-style centers. It also gives a denser texture, which is key to the signature bite of a Levain-style cookie.

3. What size should each cookie be?
For the true Levain-style experience, aim for about 6 ounces per cookie. That’s roughly the size of a baseball. You can go smaller, but the large size is part of the charm—and the gooey center depends on it.

4. How do I know when they’re done baking?
The cookies should look golden brown around the edges and still pale in the center. Don’t be tempted to overbake—they’ll continue to set as they cool on the pan. The underbaked center is intentional and delicious.

5. Can I make these without a stand mixer?
Yes. Use a hand mixer, but the dough is thick, so be prepared to mix the final ingredients by hand or with a sturdy spatula. Cold butter takes more effort to cream, but it’s worth it for the texture payoff.

6. What kind of chocolate is best?
A mix of high-quality semi-sweet and milk chocolate chips is ideal. For more luxurious pools of chocolate, chop up chocolate bars instead. Brands like Ghirardelli, Guittard, or Trader Joe’s Belgian chocolate work beautifully.

7. Do I need to chill the dough?
Chilling isn’t optional here. It prevents the cookies from spreading and helps develop richer flavor. Even 30 minutes makes a difference, but overnight is best for depth and structure.

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