Levain-Inspired Two-Chip Chocolate Chip Cookies
Directions
- 1Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.
- 2Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.
- 3Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.
- 4Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
- 5Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
- 6Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
- 7Beat 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.
- 8Beat 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.
- 9Beat 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.
- 10Gradually mix in dry ingredients until just combined, being careful not to overmix.
- 11Gradually mix in dry ingredients until just combined, being careful not to overmix.
- 12Gradually mix in dry ingredients until just combined, being careful not to overmix.
- 13Stir in chocolate chips.
- 14Stir in chocolate chips.
- 15Stir in chocolate chips.
- 16Scoop 2 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.
- 17Scoop 2 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.
- 18Scoop 2 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.
- 19Bake for 13-16 minutes on middle rack or until edges are lightly golden brown.
- 20Bake for 13-16 minutes on middle rack or until edges are lightly golden brown.
- 21Bake for 13-16 minutes on middle rack or until edges are lightly golden brown.
- 22Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 23Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 24Remove 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
- 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
- 2 teaspoons vanilla extract
- 2 teaspoons vanilla extract
- 2 teaspoons vanilla extract
- 1 cup unsalted butter
- 1 cup unsalted butter
- 1 cup unsalted butter
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1.5 cups semi-sweet chocolate chips
- 1.5 cups semi-sweet chocolate chips
- 1.5 cups semi-sweet chocolate chips
- 1 cup dark chocolate chips
- 1 cup dark chocolate chips
- 1 cup dark chocolate chips
Equipment
baking sheetparchment papermedium bowllarge bowlwhiskmixerspatulacookie scoop