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Two-Chip Chocolate Chip Cookies for Gifting

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These thick, gooey, Levain-inspired two-chip chocolate chip cookies are loaded with semisweet and dark chocolate chips, baked at high heat for a crisp edge and molten center.

Ingredients

Scale

  • 1 cup cold unsalted butter, cubed

  • ¾ cup light brown sugar, packed

  • ½ cup granulated sugar

  • 2 large eggs

  • 1 tbsp vanilla extract

  • 2 cups all-purpose flour

  • 1 cup cake flour

  • 1 tbsp cornstarch

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¾ tsp salt

  • 1 cup semisweet chocolate chips

  • 1 cup dark chocolate chips

Instructions

  • Cream cold butter and sugars for 3–4 minutes until light and fluffy.

  • Add eggs and vanilla, mixing just until combined.

  • Whisk flours, cornstarch, baking powder, baking soda, and salt. Gradually mix into wet ingredients.

  • Fold in both chocolate chips by hand.

  • Scoop large 6 oz dough balls. Chill for 1–2 hours minimum.

  • Preheat oven to 400°F (205°C). Line pans with parchment.

  • Bake for 9–11 minutes until golden on edges and soft in the middle.

  • Cool on the pan for 10 minutes before moving to a wire rack.

Notes

  • Freeze dough balls for up to 2 months.

  • For a nutty version, add ¾ cup chopped walnuts.

  • Let cookies cool fully for best texture.

Find it online: https://thefoodaunt.com/two-chip-chocolate-chip-cookies-for-gifting/