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gooey Two-Chip Chocolate Chip Cookies
Anne Newgent

Two-Chip Chocolate Chip Cookies

These thick, gooey bakery-style Two-Chip Chocolate Chip Cookies are loaded with dark and semi-sweet chocolate. With no dough chilling required, they deliver crisp edges and soft centers in every bite your perfect Levain copycat without leaving home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 large cookies
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Method Notes

Ingredients
  

For the base
  • 1 cup cold unsalted butter, cut into small cubes
  • 1 cup packed light brown sugar
  • 0.5 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract optional but recommended
For the dry mix
  • 3 cups flour (half cake flour, half all-purpose) for best texture
  • 1 teaspoon cornstarch
  • 0.75 teaspoon baking soda
  • 0.75 teaspoon salt
For the chips
  • 1 cup semi-sweet chocolate chips
  • 1 cup dark chocolate chips

Method
 

  1. Preheat your oven to 410°F (210°C). Use the middle rack and lower temperature slightly if your oven runs hot.
  2. Cream the cold butter cubes, brown sugar, and white sugar in a large bowl using a mixer for about 4 minutes until light and fluffy. Scrape down the sides.
  3. Add eggs one at a time, plus vanilla if using. Beat for 1 minute until smooth.
  4. Add flour, cornstarch, baking soda, and salt. Mix gently until just combined—do not overmix.
  5. Fold in both types of chocolate chips by hand or on low speed until evenly distributed.
  6. Scoop dough into large 6 oz balls (or smaller if preferred). Space them apart on the sheet.
  7. Line a light-colored baking sheet with parchment paper. Place dough balls on the tray with space between.
  8. Bake for 9–12 minutes until edges are golden brown and centers still appear soft.
  9. Let cookies rest on the baking sheet for 10–15 minutes before transferring.
  10. Once cooled, store in an airtight container for up to 5 days.

Notes

Use a kitchen scale for flour for best accuracy. Avoid dark pans to prevent burnt bottoms. Resting after baking keeps the centers gooey. You can freeze both dough and baked cookies easily.

Nutrition Facts (Per Cookie)

Calories: 510 | Fat: 26g | Saturated Fat: 15g | Carbohydrates: 64g | Sugar: 36g | Protein: 6g | Fiber: 3g | Cholesterol: 60mg | Sodium: 320mg
Nutrition Disclaimer
Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.