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- 2 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon sea salt - 1 cup unsalted butter, softened - 1 cup light brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 2 teaspoons pure vanilla extract - 1 cup semi-sweet chocolate chips - 1 cup milk chocolate chips - ½ cup chopped walnuts (optional) These ingredients create a rich, chewy cookie that is hard to resist. The butter adds a creamy texture, while the sugars give sweetness and depth. The mix of semi-sweet and milk chocolate chips creates a perfect balance of flavors. Adding walnuts can give a nice crunch, but they are optional. Using high-quality chocolate will make a big difference. Look for brands with a high cocoa content for the best taste. It is also key to use room temperature butter. This helps it cream better with sugar, leading to a fluffy dough. When measuring flour, spoon it into the cup and level it off for accuracy. This step ensures your cookies won’t be too dry or dense. With these ingredients, you are on your way to baking the ultimate Levain-style double chip cookies! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. - In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of sea salt. Set this aside for later. - In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of packed light brown sugar, and ½ cup of granulated sugar. Use an electric mixer on medium speed for 3-4 minutes. - Add in 2 large eggs, one at a time, mixing well after each. Then stir in 2 teaspoons of pure vanilla extract. - Gradually add the dry mixture to the wet mixture. Mix on low speed until just combined. Be careful not to overmix. - Now, fold in 1 cup of semi-sweet chocolate chips, 1 cup of milk chocolate chips, and ½ cup of chopped walnuts if you choose to use them. - Use a large cookie scoop or measuring cup to portion out the dough. Place the dough balls on the prepared baking sheet. Leave about 3 inches between each cookie. - Bake the cookies for 12-15 minutes. The edges should look golden brown, but the centers will stay soft. They will continue to cook while cooling. - After baking, let the cookies rest on the sheet for 5 minutes before moving them to a wire rack to cool completely. To get the best cookie, don't overmix. Mix until just combined. Overmixing makes cookies tough. Adjust your baking time based on your oven. Check cookies at 12 minutes. If edges are golden and centers are soft, they are ready. Choose high-quality chocolate for rich flavor. Semi-sweet and milk chocolate chips work well together. Room temperature butter makes a creamy mix. It helps the sugar blend smoothly. This leads to a better texture in your cookies. Serve cookies on a pretty plate, stacked high. Sprinkle extra chocolate chips around for flair. Pair cookies with a glass of cold milk. The milk's creaminess balances the cookie's sweetness. You can also enjoy them with coffee or tea for a warm treat. Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavor. Use High-Quality Chocolate: Invest in good quality chocolate chips for a richer flavor. It makes a significant difference in the overall taste of your cookies. Watch the Baking Time: Keep an eye on the cookies as they bake. They should be golden around the edges but still soft in the center. They will continue to cook as they cool. Experiment with Nuts: If you're a fan of nuts, try adding different varieties such as pecans or almonds for added texture and flavor. {{image_2}} You can make these cookies gluten-free! Just swap the all-purpose flour with a gluten-free blend. Many blends work well, so choose one that you like. Look for a mix that has xanthan gum to help with texture. Remember, the cookies may spread a bit more, so keep an eye on them while baking. Want to add a twist to your cookies? Consider adding different nuts. Chopped pecans or almonds can give a great crunch. You can also try flavored extracts. Almond or hazelnut extracts can add a fun touch. Just use a little, so it doesn't overpower the cookie. Feeling adventurous with chocolate? Make a dark chocolate version! Use dark chocolate chips instead of semi-sweet. This adds a rich taste that many love. You can also mix in white chocolate or caramel chips for a sweet surprise. These options create a lovely blend of flavors, making each bite special. To keep your Levain-style cookies fresh, use these easy methods: - Short-term storage: Place cookies in an airtight container. They stay soft for up to five days. Keep them at room temperature. - Long-term storage: Freeze cookies for up to three months. Wrap each cookie in plastic wrap, then place them in a freezer bag. This helps prevent freezer burn. Freezing cookies is simple. Here’s how to do it right: - Best practices for freezing dough: Scoop dough into balls. Freeze them on a baking sheet until firm. After that, transfer the dough balls to a freezer bag. This method keeps the dough fresh and ready to bake. - How to thaw and bake frozen cookies: When you’re ready to bake, take out the dough. Allow it to thaw in the fridge for a few hours or overnight. Preheat your oven and bake as usual. Add a minute or two to the bake time if the dough is still cold. Enjoy fresh cookies anytime! Levain-style cookies stay fresh for about 5 days at room temperature. Store them in an airtight container. This keeps them soft and chewy. If you want them to last longer, place them in the fridge. They can stay fresh for up to 2 weeks that way. For even longer storage, freeze them. They can last up to 3 months in the freezer. Just remember to let them cool fully before freezing. Yes, you can make these cookies ahead of time. Prepare the dough and scoop it into balls. Then, place the dough balls on a baking sheet and freeze them. Once frozen, transfer them to a zip-top bag. They can stay frozen for up to 3 months. When you're ready to bake, just add a few extra minutes to the bake time. This way, you can enjoy fresh cookies any time! If your cookies spread too much, check your butter. It should be soft but not melted. Cold dough helps cookies hold their shape. Try chilling the dough for 30 minutes before baking. Also, ensure you measure your flour correctly. Too little flour can cause spreading. If you follow these tips, you should get thick, chewy cookies every time. You’ve learned how to make delicious cookies with great texture and flavor. We covered the key ingredients and steps, as well as tips to make them shine. You can also explore fun variations and storage tips to enjoy later. Remember, using quality ingredients matters. Baking is about creativity, so don’t hesitate to try new ideas. Happy baking, and enjoy every bite of your wonderful cookies!

Levain-Style Double Chip Cookies

Deliciously thick and chewy cookies loaded with semi-sweet and milk chocolate chips, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup light brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and sea salt until well combined. Set aside.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer, beating on medium speed until the mixture is light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
  • Fold in the semi-sweet and milk chocolate chips, and walnuts if using, until evenly distributed in the dough.
  • Using a large cookie scoop or measuring cup, portion out the dough and place the dough balls on the prepared baking sheet, leaving enough space between each cookie (about 3 inches apart).
  • Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown but the centers are still soft. They will continue to cook as they cool on the baking sheet.
  • Once baked, remove from the oven and let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with a glass of milk for the ultimate indulgence.
Keyword chocolate, cookies, dessert