Levain Bakery Two Chip Patriotic Chocolate Cookies

Super Thick Double Chocolate Two-Chip Cookies (Patriotic Edition)

Rich, bakery-style cookies with gooey centers and crisp edges, finished with a subtle red, white, and blue marbled top. Perfect for Bastille Day, Memorial Weekend or the Fourth of July.

Yield: 8–10 large cookies

Ingredients

Cookie Dough

1 cup cold unsalted butter, cut into small cubes

1 cup light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla bean paste or extract

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon kosher salt

1 cup semi-sweet chocolate chips

1 cup dark chocolate, chopped

1/2 cup walnuts, optional

Quality Flake salt, optional

Patriotic Finish

Red gel food coloring

Blue gel food coloring

My white star sprinkles

Items in my Video:

My stainless cookie scoop

My Half Sheet Pans

Directions

1. Cream the butter and sugars. In a large mixing bowl, beat the cold butter, brown sugar, granulated sugar, salt, and vanilla for 3–5 minutes until light and fluffy. This step is key to achieving that thick Levain-style texture.

2. Mix in the eggs until fully incorporated.

3. Add dry ingredients. Stir in the baking powder and baking soda, then add both flours. Mix until just combined. Do not over-mix.

4. Gently fold in both types of chocolate chips and walnuts, if using.

5. Set aside two large scoops of dough.
   Tint one scoop with red food coloring and the other with blue. Keep the remaining dough plain.

6. Using a large ice cream scoop, form tall dough mounds. Lightly press small pieces of the red and blue dough onto the tops to create a marbled, patchwork effect. Do not fully mix, you want visible color contrast.

7. Place dough balls on a parchment-lined baking sheet, spacing 4–5 per full size sheet and only 2 per half baking sheet. Refrigerate for 1 hour. ** I freeze all the dough balls on one small sheet close together to save room in the freezer and then once frozen I separate them on to larger trays.

8. Preheat oven to 400°F. Bake for 15-18 minutes, until the tops are lightly golden and the centers still look slightly underbaked.

9. Let cookies rest on the baking sheet for 15 minutes to set before serving. Add sprinkles if desired.