There is nothing quite like breaking open a warm, thick, and gooey chocolate chip cookie that rivals the famous New York City bakery. If you have been searching for the ultimate soft fluffy cookies that deliver bakery-level drama right in your home kitchen, you have come to the right place. These Levain-inspired two-chip masterpieces are designed to be colossal, boasting a beautifully craggy exterior and a rich, molten center. By combining both semisweet and dark chocolate chips, we create a complex sweetness that perfectly balances the buttery dough. Plus, a generous touch of sea salt elevates the flavor, making this one of those salty food ideas you will crave constantly. Get ready to transform your kitchen into the ultimate sweet shop with this easy chocolate cookie baking guide!
Helpful Tips
- Keep it cold: Using cold, cubed butter and cold eggs is the absolute secret to preventing these massive cookies from spreading too thin in the oven.
- Do not overmix: Mix the flour just until it is incorporated to ensure a tender, soft, and fluffy texture rather than a dense, tough cookie.
- The craggy texture: Avoid rolling the cookie dough into smooth balls. Tearing the dough chunks apart and mashing them back together lightly creates those gorgeous, crispy bakery ridges.
- Variations: Feel free to swap half of the chocolate chips for chopped walnuts or pecans for a classic NYC bakery crunch!
Step-by-Step Instructions
- Preheat your oven to 415 degrees F (212 degrees C) and line two large baking sheets with parchment paper.
- In a large bowl or stand mixer fitted with the paddle attachment, beat the cold, cubed butter, light brown sugar, and granulated sugar on medium-high speed for 3 to 4 minutes until light and fluffy.
- Add the cold eggs one at a time, mixing well after each addition just until combined.
- In a separate bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, and kosher salt.
- Add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour disappears to avoid overworking the dough.
- Gently fold in both the semisweet and dark chocolate chips using a spatula until they are evenly distributed.
- Divide the dough into 8 equal portions (about 6 ounces each). Do not roll them into smooth balls; keep them rough and craggy for that authentic bakery look.
- Place 4 dough mounds on each prepared baking sheet, leaving plenty of space between them. Chill the dough sheets in the freezer for 15 minutes before baking.
- Bake for 10 to 12 minutes, or until the tops are golden brown but the centers still look slightly soft and underdone.
- Remove from the oven, immediately sprinkle the tops with flaky sea salt, and let them cool on the baking sheet for 10 minutes before transferring to a wire rack to set.
Ingredients
- 1 cup cold unsalted butter, cut into small cubes
- 3/4 cup light brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 large eggs, cold
- 2 3/4 cups all-purpose flour
- 1/2 cup cake flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
- 1 tablespoon flaky sea salt, for sprinkling
Shopping List
- Dairy & Eggs: 1 cup unsalted butter, 2 large eggs
- Pantry: Light brown sugar, granulated sugar, all-purpose flour, cake flour, cornstarch, baking soda, kosher salt, semisweet chocolate chips, dark chocolate chips, flaky sea salt
Equipment Needed
- Large mixing bowl
- Stand mixer or hand mixer
- Measuring cups and spoons
- Digital kitchen scale
- Large baking sheets
- Parchment paper
- Wire cooling rack
Variations & Serving Ideas
Serve these spectacular cookies warm, right when the chocolate chips are still melted and gooey, alongside a tall glass of cold milk or a fresh cup of coffee. To present them at a gathering, pile them high on a rustic wooden board or place them inside a gorgeous cookie tin. If you have leftovers, store them in an airtight container at room temperature for up to 3 days, or freeze the baked cookies for up to a month. To get that fresh-baked magic back, simply pop a leftover cookie in a 350-degree oven or toaster oven for 5 minutes until the center is warm and melty again.
We hope you absolutely fall in love with baking these thick, bakery-style treats! If you try this recipe, please leave a comment and let us know how they turned out. Happy baking! #EasyCookiesRecipesOven #EasyCookieRecipesChocolate #RecipeIdeasCookies #SoftFluffyCookies #SaltyFoodIdeas #EasyChocolateCookieBaking #CookieTinRecipes #BakingRecipesCookieDough #EasyCookiesRecipe
#EasyCookiesRecipesOven #EasyCookieRecipesChocolate #RecipeIdeasCookies #SoftFluffyCookies #SaltyFoodIdeas #EasyChocolateCookieBaking #CookieTinRecipes #BakingRecipesCookieDough #EasyCookiesRecipe
