Description
Massive six-ounce Levain-inspired cookies with a crisp golden exterior and molten core, combining semi-sweet and milk/white chocolate for a complex flavor. High oven heat and cold butter create structural integrity and gooeyness, while cornstarch ensures a tender, soft crumb for days.
Ingredients
2 ¾ cups all-purpose flour
½ cup cornstarch
1 cup unsalted cold butter, cubed and chilled
¾ cup packed brown sugar
½ cup granulated sugar
2 large cold eggs, chilled
1 cup semi-sweet chocolate chips
½ cup milk or white chocolate chips
Instructions
Preheat oven to 400°F (200°C)
In a medium bowl, whisk together flour, cornstarch, baking soda (¼ tsp assumed), and salt (½ tsp assumed)
In a large bowl, cream cold butter with both sugars until crumbly and coarse
Add cold eggs one at a time, mixing briefly after each
Gradually incorporate dry ingredients into butter mixture
Fold in semi-sweet and white/milk chocolate chips
Portion dough into 6-ounce mounds, spacing at least 5 inches apart on parchment-lined baking sheets
Bake for 11 minutes, rotating halfway through for even browning
Notes
Butter must remain cold for optimal texture;
Do not soften butter before use;
Store in an airtight container for up to 5 days;
For best results, chill dough for 30 minutes before baking
- Prep Time: 15
- Cook Time: 11
- Category: Easy & Delicious Homemade Cookie Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg