You know that moment when you bite into a cookie so rich, thick and gooey that everything else fades out? That’s exactly what happened to me in a tiny bakery in New York City. I wasn’t even looking for the best cookie in the world. I just wanted a break. What I got instead was a giant, molten masterpiece loaded with dark and semi-sweet chocolate, crisp on the edges and melting in the middle.
I couldn’t stop thinking about it. I tried recipe after recipe, tweaking and testing late into the night, determined to crack the code. Eventually, I nailed it. This version of Two-Chip Chocolate Chip Cookies hits every mark. It’s big, bold and satisfying. You don’t need to chill the dough. You don’t need fancy tools. And you don’t need to live in NYC.
This article gives you the exact steps to make your own copycat Levain-style cookies with the right structure, flavor and texture. Let’s make cookie magic happen.
Table of Contents
Why This Is the Only Levain Cookie Recipe You’ll Ever Need
There are plenty of cookie recipes out there, but only a few deliver that perfect bite every single time. This version of Two-Chip Chocolate Chip Cookies does exactly that. If you’ve ever struggled with cookies that flatten too much, come out dry, or just don’t taste like the real thing, this recipe fixes it.
Here’s why this one stands out:
- Thick and gooey centers that stay soft hours after baking
- Golden-brown edges that add the perfect crunch without overbaking
- No need to chill the dough so you can bake them straight away
- Simple pantry ingredients that don’t require a trip to a specialty store
- Easy baking science built into each step so you can bake with confidence
Whether you’re new to baking or a seasoned home cook, these Two-Chip Chocolate Chip Cookies are your go-to when you want bakery-level results at home.
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“Refined carbs like white flour, bread, cookies, pastries, and many cereals, however, are best avoided, as they provide limited nutritional value and tend to spike blood sugar.” Keiser University
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Ingredients Needed
To get that thick, gooey bite just right, every ingredient matters. Here’s what you need to make the best Two-Chip Chocolate Chip Cookies at home. These ingredients are grouped for clarity, with quick notes to help you get the best results.
For the base:
- 1 cup cold unsalted butter, cut into small cubes
- 1 cup packed light brown sugar
- 1 half cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract, optional but recommended for added depth
For the dry mix:
- 3 cups flour, using half cake flour and half all-purpose gives the best texture
- 1 teaspoon cornstarch to help create that gooey center
- Three quarter teaspoon baking soda for proper lift
- Three quarter teaspoon salt to balance the sweetness
For the chips:
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips for rich contrast
These simple ingredients come together to create thick bakery-style Two-Chip Chocolate Chip Cookies with a soft center and crispy edges. Make sure to measure accurately for the best outcome.
How to Make Two-Chip Chocolate Chip Cookies
These step-by-step instructions are designed to give you bakery-level results right from your home kitchen. Each move matters, so follow closely and take note of the small details that lead to big flavor.
- Preheat your oven to 410 degrees Fahrenheit. If your oven runs hotter than normal, lower it slightly to 400 degrees. Use the middle rack for even baking.
- Cream the butter and sugars. In a large mixing bowl, add the cold butter cubes, brown sugar and white sugar. Use a stand or hand mixer to beat for about four minutes until the mix looks fluffy and light. Scrape down the sides to make sure everything blends evenly.
- Add the eggs and vanilla. Crack in the eggs one at a time and add the vanilla if using. Mix for one minute until smooth and creamy.
- Incorporate the dry ingredients. Add flour, cornstarch, baking soda and salt. Mix gently until the dough just comes together. Avoid overmixing to keep the texture soft.
- Fold in the chocolate chips. Pour in both types of chocolate chips and stir by hand or on low speed. The goal is to spread the chips evenly through the dough without overworking it.
- Portion the dough. Scoop the dough into large balls. For oversized cookies like the originals, aim for about six ounces per ball. For smaller cookies, use three to four ounces. Leave enough space between each one on the baking sheet.
- Line a light-colored baking sheet with parchment paper. This helps prevent the bottoms from overbaking. Place the dough balls spaced out to allow for spreading.
- Bake for 9 to 12 minutes. The tops should turn golden brown while the centers remain soft. Remove from the oven when the edges are set but the center still looks slightly underbaked.
- Let them rest on the baking sheet. Leave the cookies to sit for at least ten to fifteen minutes. This allows the centers to finish setting up without losing their gooey core.
- Store properly. Once cooled, keep the cookies in an airtight container to maintain their texture and flavor for several days.
Following these steps gives you perfect Two-Chip Chocolate Chip Cookies with crisp edges, soft centers and rich chocolate in every bite.
Two-Chip Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 410°F (210°C). Use the middle rack and lower temperature slightly if your oven runs hot.
- 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.
- Add eggs one at a time, plus vanilla if using. Beat for 1 minute until smooth.
- Add flour, cornstarch, baking soda, and salt. Mix gently until just combined—do not overmix.
- Fold in both types of chocolate chips by hand or on low speed until evenly distributed.
- Scoop dough into large 6 oz balls (or smaller if preferred). Space them apart on the sheet.
- Line a light-colored baking sheet with parchment paper. Place dough balls on the tray with space between.
- Bake for 9–12 minutes until edges are golden brown and centers still appear soft.
- Let cookies rest on the baking sheet for 10–15 minutes before transferring.
- Once cooled, store in an airtight container for up to 5 days.
Notes
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.What You’ll Need
- ★ kitchenaid mixer
- ★ baking sheet
- ★ parchment paper baking sheets
- ★ measuring cups and spoons
- ★ mixing bowls
- ★ spatula set
- ★ cookie scoop
Pro-Tips for Bakery-Style Results Every Time
Even with the right ingredients and steps, a few key tips can make the difference between good and unforgettable Two-Chip Chocolate Chip Cookies. Here’s how to get bakery-quality texture and taste every time you bake.
Use a kitchen scale for flour. Measuring by weight is more accurate than cups. Too much flour makes the cookies dry and cakey while too little can cause them to spread too much.
Choose a light-colored baking sheet. This helps reflect heat evenly and prevents the bottoms from getting too dark or burnt. Dark pans can cook the bottoms too fast and leave the tops underdone.
Avoid overmixing the dough. Once you add the flour, mix just until the ingredients come together. Overmixing develops gluten, which leads to dense cookies instead of a soft bite.
Let cookies rest after baking. Once out of the oven, leave the cookies on the pan for ten to fifteen minutes. The residual heat finishes baking the centers and helps maintain that gooey texture.
These small adjustments bring out the best in your Two-Chip Chocolate Chip Cookies and give you results that rival any bakery.
Recipe Variations and Substitutions
One of the best things about Two-Chip Chocolate Chip Cookies is how easily they adapt to your preferences or dietary needs. Here are some tested variations to keep your cookies exciting and inclusive.
Gluten-Free Levain Cookies
Swap the regular flour with a one-to-one gluten-free baking blend. Choose a mix that includes xanthan gum to help with structure. The texture remains thick and gooey, just like the original version.
Chocolate Chip Options
Feel free to mix up the chips. Try milk chocolate for a sweeter bite or white chocolate for a creamy contrast. Peanut butter chips also bring a rich twist that pairs well with the dark chocolate base.
For the Classic Experience with Nuts
If you want the traditional Levain flavor, fold in two cups of chopped walnuts. They add crunch and balance the sweetness with a nutty depth. Toast the walnuts first for even more flavor.
Each of these swaps still delivers the thick and soft texture that defines Two-Chip Chocolate Chip Cookies, while giving you the flexibility to match your taste.
Troubleshooting
Even with the best recipes, baking cookies can sometimes throw you a curveball. These common issues and solutions will help you fix problems fast and keep your Two-Chip Chocolate Chip Cookies on track.
Why are my cookies flat
Flat cookies often come from using butter that is too soft, not measuring flour correctly or overmixing the dough. Use cold butter, weigh your flour and stop mixing once the dough just comes together.
Why did my cookies burn on the bottom
This usually happens when using a dark baking sheet or placing the tray too close to the oven’s heating element. Use a light-colored pan and place it on the center rack. You can also check your oven temperature with an oven thermometer to make sure it’s accurate.
Can I make the dough ahead of time
Yes. Once your dough is mixed, portion it into cookie balls and place them in an airtight container or zip bag. Keep them in the fridge for up to two days. For longer storage, freeze them using the method below.
These quick fixes help ensure your Two-Chip Chocolate Chip Cookies come out just right every time you bake.
How to Store and Freeze
Storing and freezing your Two-Chip Chocolate Chip Cookies the right way keeps them fresh and delicious for days or even weeks. Follow these simple methods to enjoy every last cookie without losing flavor or texture.
Storing baked cookies
Once the cookies have cooled completely, place them in an airtight container. Keep them at room temperature for up to five days. To maintain the soft center, add a slice of bread to the container to help retain moisture.
Freezing cookie dough
If you want fresh cookies anytime, freeze the dough before baking. Scoop the dough into individual balls and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer the dough balls to a sealed freezer bag or container. Label them with the date and bake straight from frozen. Add one to two extra minutes to the bake time.
Freezing baked cookies
Cool the cookies completely before placing them in a freezer-safe container. Separate layers with parchment paper to prevent sticking. Thaw at room temperature or warm briefly in the oven for a just-baked texture.
These storage tips let you enjoy Two-Chip Chocolate Chip Cookies on your schedule without compromising on taste or texture.
Frequently Asked Questions (FAQ)
Here are answers to some of the most searched questions related to Two-Chip Chocolate Chip Cookies. Whether you’re new to baking or just curious, these quick facts will help you out.
How do you make chocolate chip cookies from scratch?
Start by creaming butter and sugar, then mix in eggs and vanilla. Add your dry ingredients and stir in chocolate chips. Scoop the dough, place on a baking sheet and bake until golden on the outside and soft in the center.
How many calories are in a chocolate chip cookie?
Calories vary by size and ingredients. A large bakery-style cookie like this one can range from 400 to 600 calories each, especially with two types of chocolate chips.
Who invented chocolate chip cookies?
The original chocolate chip cookie was created by Ruth Wakefield in the 1930s at the Toll House Inn in Massachusetts. Her recipe became the foundation for countless variations, including these Two-Chip Chocolate Chip Cookies.
How can I make homemade chocolate chip cookies taste better?
Use high-quality chocolate, measure flour correctly and avoid overmixing. Cold butter helps keep the shape thick. A short rest after baking lets the cookies set while staying gooey inside.
Medical Disclaimer
The content in this article about Two-Chip Chocolate Chip Cookies is provided for informational purposes only. It is not intended as medical advice or a substitute for professional guidance. Always consult your physician or a qualified health provider if you have questions about a medical condition, dietary needs or food allergies.
Do not disregard professional medical advice based on information read online. If you have specific health concerns related to ingredients or nutritional content, please speak with your doctor or a registered dietitian before making changes to your diet.
Final Thoughts
If you’re after thick centers, crisp edges and loads of rich chocolate, these Two-Chip Chocolate Chip Cookies check every box. The recipe is simple, the ingredients are familiar and the results are consistently bakery-level without the need for dough chilling or complicated steps.
Whether you followed the classic version or tried a gluten-free or nut-filled variation, these cookies bring big flavor with very little fuss. They freeze well, store nicely and most importantly, taste incredible every time.
If you tried this recipe, let us know how it turned out in the comments. Did you go for dark chocolate, milk chocolate or something else entirely? Don’t forget to leave a star rating and share your cookie photos with us on Pinterest or Facebook. What chip combo do you love most in your Two-Chip Chocolate Chip Cookies? Tell us below.
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
