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Levain Bakery Two Chip Patriotic Chocolate Cookies

by Jessie Daye

First published: May 5, 2026 | Updated: September 14, 2026
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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

Levain Bakery Two Chip Patriotic Chocolate Cookies

Author: Jessie Daye
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Prep 1 hour 15 minutes
Cook 16 minutes
Total 1 hour 31 minutes
Rich, bakery-style cookies with gooey centers and crisp edges, finished with a subtle red, white, and blue marbled top.
Servings 8 large cookies
Course Cookies, Desserts

Ingredients

  • 1 cup cold unsalted butter, cut into small cubes
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla bean paste or extract
  • 1 ½ cups all-purpose flour
  • 1 ½ cups cake flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp kosher salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup dark chocolate, chopped
  • ½ cup walnuts optional
  • tsp quality flake salt optional
  • tsp red gel food coloring
  • tsp blue gel food coloring
  • tsp white star sprinkles

Method

  1. 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. 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.
  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.

Notes

You can freeze all the dough balls on one small sheet close together to save room in the freezer and then once frozen separate them onto larger trays. Perfect for Bastille Day, Memorial Weekend, or the Fourth of July.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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