Easy Chocolate Chip Cookie Recipe with Two Kinds of Chocolate
Massive, bakery-style cookies inspired by Levain Bakery, packed with two types of chocolate chips and a gooey, tender center wrapped in a crisp golden shell.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chilling)
- Yield: 8 large cookies 1x
Ingredients
1 cup (2 sticks) cold unsalted butter, cubed
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
3 cups all-purpose flour
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups milk chocolate chips
Instructions
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Preheat oven to 400°F (204°C).
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In a stand mixer, cream cold butter, brown sugar, and granulated sugar for 3 minutes.
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Add eggs one at a time, mixing just until combined.
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In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt.
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Gradually add dry ingredients to the wet mixture, mixing until combined.
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Fold in chocolate chips.
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Shape dough into large 6-ounce balls and chill for 30 minutes.
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Place on lined baking sheet and bake for 9–11 minutes.
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Let cool on pan for 10 minutes before serving.
Notes
Don’t overbake; centers should remain soft. Chilling dough is key to thickness. Can add nuts if desired.