Levain-Inspired Two-Chip Chocolate Chip Cookies

37 mins
Serves 8
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Directions

  1. 1Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.
  2. 2Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.
  3. 3Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.
  4. 4Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
  5. 5Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
  6. 6Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
  7. 7Beat in eggs one at a time, then add vanilla extract. Mix for 3-4 minutes until pale and sugar is incorporated.
  8. 8Beat in eggs one at a time, then add vanilla extract. Mix for 3-4 minutes until pale and sugar is incorporated.
  9. 9Beat in eggs one at a time, then add vanilla extract. Mix for 3-4 minutes until pale and sugar is incorporated.
  10. 10Gradually mix in dry ingredients until just combined; do not overmix.
  11. 11Gradually mix in dry ingredients until just combined; do not overmix.
  12. 12Gradually mix in dry ingredients until just combined; do not overmix.
  13. 13Stir in chocolate chips.
  14. 14Stir in chocolate chips.
  15. 15Stir in chocolate chips.
  16. 16Scoop 3-4 tablespoon-sized balls of dough onto a baking sheet lined with parchment paper. Leave the dough balls slightly rough and stacked, with a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between each one.
  17. 17Scoop 3-4 tablespoon-sized balls of dough onto a baking sheet lined with parchment paper. Leave the dough balls slightly rough and stacked, with a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between each one.
  18. 18Scoop 3-4 tablespoon-sized balls of dough onto a baking sheet lined with parchment paper. Leave the dough balls slightly rough and stacked, with a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between each one.
  19. 19Bake at 350°F (180°C) for 13-16 minutes, or until edges are lightly golden brown.
  20. 20Bake at 350°F (180°C) for 13-16 minutes, or until edges are lightly golden brown.
  21. 21Bake at 350°F (180°C) for 13-16 minutes, or until edges are lightly golden brown.
  22. 22Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  23. 23Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  24. 24Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ingredients

  • 2.25 cups all-purpose flour
  • 2.25 cups all-purpose flour
  • 2.25 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 0.75 cup dark brown sugar
  • 0.75 cup dark brown sugar
  • 0.75 cup dark brown sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 2 cold eggs
  • 2 cold eggs
  • 2 cold eggs
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon vanilla bean paste
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1.25 cup semi-sweet chocolate chips
  • 1.25 cup semi-sweet chocolate chips
  • 1.25 cup semi-sweet chocolate chips
  • 0.75 cup dark chocolate chips
  • 0.75 cup dark chocolate chips
  • 0.75 cup dark chocolate chips

Equipment

baking sheetparchment papermedium bowlwhisklarge bowlelectric mixerspatulacookie scoop