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Levain-Inspired Two-Chip Chocolate Chip Cookies

These decadent cookies combine semi-sweet and dark chocolate chips for a comforting treat that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Leave out for about 30 minutes to soften.
  • 1 cup brown sugar Adds depth of flavor and moisture.
  • 1 cup granulated sugar Balances sweetness and texture.
  • 2 large eggs Essential for binding.
  • 2 cups all-purpose flour The backbone of the cookie.
  • 1 tsp baking soda Helps cookies rise.
  • 1/2 tsp sea salt Enhances flavors.
  • 1 tsp vanilla extract Adds depth of flavor.
  • 1 cup semi-sweet chocolate chips The classic choice.
  • 1 cup dark chocolate chips For a rich, melty bite.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs, one at a time, followed by the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually add this to the wet ingredients, mixing until just combined.
  5. Gently fold in both the semi-sweet and dark chocolate chips.
  6. Using a large cookie scoop or two spoons, scoop the dough onto a parchment-lined baking sheet, placing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 12-15 minutes, until the edges are golden and the centers look slightly underbaked.
  2. Allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to a week. Unbaked cookie dough can be frozen for up to three months.