My Copycat Two Chip Chocolate Chip Levain Cookie Recipe makes an extra thick and gooey cookie on the inside and is crispy on the outside. They are loaded with two types of rich and melty chocolate chips which makes them extra delicious!

Today I’m sharing my Copycat Two Chip Chocolate Chip Levain Cookie Recipe with you! If you have never had a Levain cookie from the famous Levain Bakery, here are some words that are used to describe it…..

In a few words, these cookies are described as 6-ounce cookies that are crispy, chewy, soft and melty. I mean, who wouldn’t like a cookie that’s crispy on the outside and ooey gooey on the inside. I am ALL about this!

A little background…..the Levain Bakery’s first and signature chocolate chip cookie started out as a giant chocolate chip walnut cookie. They have since added other flavors like Two Chip Chocolate Chip, Dark Chocolate Chocolate Chip, Oatmeal Raisin and others. I chose to copycat their two chip recipe for this post.

Not Your Usual Chocolate Chip Cookie Recipe

There are a few things about this cookie recipe that makes it different from your regular run-of-the-mill chocolate chip cookie recipe:

• You use cold butter and not softened
• There is no vanilla extract added
• There is a combination of cake flour and all-purpose flour used
• You divide the recipe into 8 monstrous, 6-ounce cookies that would make Cookie Monster blush
• You bake these cookies at 400° F instead of your usual 375° F.

Now let’s get down to business. Here is what you will need to make these decadent cookies:

Ingredients

• 1 3/4 (210g) cup all-purpose flour
• 1 cup (120g) cake flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (226g) cold butter, cubed
• 1 cup (213g) brown sugar (You can use light brown sugar or dark brown sugar. In this recipe, I used dark. Dark brown sugar will give the cookie a little extra flavor.)
• 1/2 cup (99g) sugar
• 2 large eggs
• 2 cups (340g) semi-sweet chocolate chips
• 1 cup (170g) dark chocolate chips

Instructions

Step 1. Line a baking sheet with parchment paper or a Silpat and set aside. (You can skip this step if you don’t have either. It just makes it easier to remove the cookies after they are baked.)

Step 2. In a medium sized mixing bowl, whisk together both flours, cornstarch, baking soda and salt. Set aside.

Step 3. Add cold, cubed butter to the bowl of a stand mixer or to a large bowl using a hand mixer. Beat on medium speed until butter is light and creamy. Scrape down the sides of the bowl with a rubber spatula as needed.

Step 4. Add sugar and brown sugar to butter and mix on medium speed until combined. Scrape down the sides of the bowl if needed.

Step 5. Add eggs to the bowl with the sugars and butter. Mix on medium speed until just combined.

Step 6. All at once, add flour mixture and both chocolate chips to the bowl with the sugars, butter and eggs. Beat on low speed until just mixed together. Do not overmix.

Step 7. Chill cookie dough covered in the refrigerator for at least one hour.

Step 8. Preheat oven to 400° F.

Step 9. Remove dough from refrigerator and separate into 8 equal size balls. You can fit 4 cookies on one cookie sheet. I bake the batches separately.

Step 10. With the palm of your hand, flatten each cookie a little.

Step 11. Bake cookies for 10-13 minutes until they are just browning on the edges. Do not overbake.

Step 12. Remove cookies from the oven and let cool on cookie sheet for at least 15 minutes.

Step 13. Transfer cookies to a wire cooling grid to finish cooling. (Cookies are best eaten when they are warm and gooey!)

Enjoy!

We LOVED these cookies! I hope you do too. I would love to hear your thoughts in the comments if you try my recipe.

If you’re looking for a go-to regular size chocolate chip cookie, check out The Wendt House Bakery Style Chocolate Chip Cookies!

Sweet regards,

Michele

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