Levain-Inspired Two-Chip Chocolate Chip Cookies
Directions
- 1Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.
- 2Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
- 3Beat in eggs one at a time, followed by vanilla extract, for 3-4 minutes until the batter turns pale and the sugar is well incorporated, add salt.
- 4Gradually mix in dry ingredients until just combined, being careful not to overmix.
- 5Stir in chocolate chips.
- 6Scoop 3-4 tablespoon-sized balls of dough onto the prepared baking sheet. 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. Top with extra chocolate chips.
- 7Bake for 13-16 minutes on middle rack or until edges are lightly golden brown.
- 8Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Ingredients
- 2.25 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 0.75 cup dark brown sugar
- 0.25 cup granulated sugar
- 2 cold eggs
- 1 tablespoon vanilla bean paste
- 1 cup unsalted butter
- 1 pinch salt
- 1.25 cups semi-sweet chocolate chips
- 0.75 cups dark chocolate chips
Equipment
mixing bowlswhiskelectric mixerwooden spoonbaking sheetparchment papercookie scoop
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