Two-Chip Chocolate Chip Cookies for Gifting

These Levain-inspired two-chip chocolate chip cookies are everything a bakery-style cookie should be — ultra-thick, golden on the outside, gooey and molten in the center, and loaded with a combination of semisweet and dark chocolate chips. Inspired by the legendary Levain Bakery in New York City, these cookies aren’t your average chocolate chip cookie. They’re massive, indulgent, and made to impress.

What sets them apart? It’s not just the size — it’s the texture. Cold butter, high baking temperature, and the perfect flour blend create a cookie that’s crisp on the outside and luxuriously soft inside. The two types of chocolate chips add richness and contrast, making each bite deep and satisfying.

Perfect for bake sales, gifting, or weekend baking projects, these cookies are a chocolate lover’s dream come true.

Ingredients Overview

Cold Unsalted Butter

Unlike most cookie recipes that call for softened butter, this one starts with cold butter cut into cubes. This slows the spread during baking and helps build structure and height.

• Tip: Use a stand mixer with a paddle attachment for best results when creaming cold butter.

Light Brown Sugar & Granulated Sugar

A mix of sugars provides the ideal balance — brown sugar adds moisture and caramel notes, while white sugar contributes to that crackly exterior and sweetness.

• Note: For a deeper flavor, dark brown sugar can be used in place of light.

Large Eggs

You’ll use two eggs to bind and enrich the dough. For that gooey center, be sure not to overmix once the eggs are added.

Vanilla Extract

A full tablespoon enhances the flavor and balances the richness of the chocolate.

All-Purpose Flour & Cake Flour

The secret to the signature Levain texture is a mix of all-purpose and cake flour. The combination keeps the cookie thick, soft, and tender inside.

• Substitute: If you don’t have cake flour, substitute with all-purpose flour minus 2 tbsp per cup, replaced with cornstarch.

Cornstarch

Helps soften the texture and contributes to that chewy, thick bite.

Baking Powder & Baking Soda

Both leaveners are used here — baking powder for lift and baking soda for spread and browning.

Salt

Enhances the flavor and balances the sweetness. Use fine sea salt in the dough and flaky salt on top if desired.

Semisweet & Dark Chocolate Chips

The “two-chip” twist adds dimension. Semisweet chips melt smooth and sweet, while dark chocolate chips offer contrast and complexity.

• Optional: Add chopped chocolate or chocolate chunks for a rustic look.

Step-by-Step Instructions

1. Cream the Cold Butter and Sugars

Cube the cold butter and beat with brown sugar and granulated sugar in a stand mixer for 3–4 minutes until light and fluffy. The cold butter helps the cookies stay tall and gooey.

2. Add Eggs and Vanilla

Mix in the eggs one at a time, followed by the vanilla extract. Beat just until combined. Overmixing can affect the final texture.

3. Combine the Dry Ingredients

In a separate bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed until just incorporated.

4. Fold in the Chocolate Chips

Stir in both semisweet and dark chocolate chips by hand. Reserve a handful for pressing into the tops before baking for a bakery-style finish.

5. Shape and Chill the Dough

Scoop large balls of dough — about 6 oz each (roughly the size of a baseball). Don’t flatten; keep them tall and rugged.

Chill the dough balls for at least 1 hour, or up to overnight. This helps with structure and prevents spreading.

6. Bake

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. Place 3–4 cookies per sheet, spaced apart.

Bake for 9–11 minutes, until the tops are golden brown and the edges are just set. The centers will look soft — they’ll firm up as they cool.

Let rest on the pan for 10 minutes before transferring to a wire rack.

Tips, Variations & Substitutions

• Chunky Style: Use chopped baking chocolate for pools of melted chocolate instead of uniform chips.

• Add Nuts: Chopped walnuts or pecans (about ¾ cup) add crunch and a nutty contrast.

• Extra Salted: Sprinkle with flaky sea salt before baking for a gourmet touch.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend that includes xanthan gum.

• Freeze Ahead: Freeze shaped dough balls for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the baking time.

Serving Ideas & Occasions

These bakery-style cookies are made for moments when you want to impress or treat yourself:

• Serve warm with a glass of cold milk for a nostalgic snack.

• Add to cookie gift boxes or care packages — they travel well.

• Pair with espresso or cold brew for an afternoon pick-me-up.

• Stack and tie with twine for bake sale or holiday gifting.

• Warm in the oven and top with ice cream for a decadent dessert.

Nutritional & Health Notes

These cookies are undeniably indulgent — but worth every bite. Their large size makes them perfect for splitting or savoring slowly.

• Calories: ~400–450 per large cookie (6 oz)

• Portion Control: Make smaller 3 oz cookies for a more everyday treat.

• Freezer-Friendly: Store baked cookies or dough in the freezer and bake one at a time when cravings hit.

Each cookie is rich in flavor and satisfying in texture — no need to eat more than one.

FAQs

Q1: Can I use all-purpose flour only?

A1: Yes, but the result will be slightly less tender. If you don’t have cake flour, you can DIY it: for each cup of cake flour, use 1 cup all-purpose minus 2 tbsp, and add 2 tbsp cornstarch.

---

Q2: Why do you use cold butter?

A2: Cold butter prevents the dough from spreading too much and helps keep the cookies thick and chewy. It mimics the Levain-style texture.

---

Q3: Do I really need to chill the dough?

A3: Yes. Chilling prevents overspreading and intensifies the flavor. Even a 1-hour chill makes a difference, but overnight is ideal.

---

Q4: Can I make the dough ahead?

A4: Definitely. You can refrigerate it for up to 3 days or freeze for up to 2 months. Shape the dough before chilling or freezing.

---

Q5: Why are my cookies raw in the middle?

A5: They’re meant to be gooey but not raw. If they’re too underdone, bake 1–2 minutes longer, and ensure the oven is fully preheated to 400°F.

---

Q6: How do I get that bakery-style look?

A6: Keep the dough mounds tall and craggy, and press a few extra chips into the tops before baking. Bake at a high temperature and don’t flatten the dough.

---

Q7: Can I make them smaller?

A7: Yes. Scoop 3 oz (medium ice cream scoop) instead of 6 oz. Bake for 8–9 minutes and watch closely for doneness.

Print