#levain

Levain-Inspired Two-Chip Chocolate Chip Cookies

Yield: Approximately 8-10 large cookies

Ingredients:

2 1/4 cups (313 g) all-purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp cornstarch

3/4 cup (150g) dark brown sugar

1/4 cup (50g) granulated sugar

2 cold eggs

2 teaspoons vanilla extract

1 cup (225g) unsalted butter, slightly softened

Pinch of salt

1 1/2 cups (250g) semi-sweet chocolate chips

1 cup (200g) dark chocolate chips

Instructions:

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.

Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy. Beat in eggs one at a time, followed by vanilla extract, for 3-4 minutes until the batter turns pale and the sugar is well incorporated.

Gradually mix in dry ingredients until just combined, being careful not to overmix. Stir in chocolate chips.

Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked, with a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between each one. Top with extra chocolate chips. Bake for 13-16 minutes on middle rack or until edges are lightly golden brown.

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