Description
Thick and chewy cookies featuring a delightful balance of semi-sweet and milk or white chocolate chips, embodying warmth and nostalgia.
Ingredients
Scale
- 1 cup (2 sticks) unsalted cold butter, cubed
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs (cold)
- 2 ¾ cups all-purpose flour
- 1 tbsp cornstarch
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup milk or white chocolate chips
- Optional: 1 cup chopped walnuts or pecans
- Optional: ¼ tsp espresso powder
Instructions
- In a large mixing bowl, combine the cold, cubed butter with the brown and granulated sugars. Mix until creamy and well-blended.
- Add the cold eggs, one at a time, mixing thoroughly between each addition.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in the semi-sweet and milk or white chocolate chips. If desired, add walnuts or pecans and espresso powder.
- Scoop generous portions of the cookie dough onto the prepared baking sheets, allowing ample space between each scoop.
- Bake the cookies in the preheated oven for 12-15 minutes, or until golden brown on the edges and slightly underbaked in the center.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for at least 30 minutes for enhanced flavor. Use a cookie scoop for uniform sizes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: chocolate chip cookies, baking, dessert, Levain-style, chewy cookies