Levain Bakery Two Chip Chocolate Chip Cookies

Large cookie with crispy tops and chewy centers.  These are worthy of sharing they are so large but oh so good!

Ingredients:

1 cup butter, cold cut into cubes

1 cup light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract 

3 cups flour

1 teaspoon cornstarch

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup dark chocolate chips

Instructions:

Preheat oven to 410 degrees.  

In a large mixing bowl, cream together the butter, brown sugar, and sugar for 4 minutes, until light and fluffy.  Scrape the sides of the bowl.

Add eggs and vanilla, if using.  Mix for 1 minute longer.

Fold in flour, cornstarch, baking soda, and salt.  Mix just until combined to avoid overmixing.  Fold in chocolate chips.  

Separate the dough into large balls.  

For extra large cookies, roll them into 6-ounce balls (you will get 8 cookies from this recipe).  I weighed by dough to make sure they were 6 ounces.  Keep them spread apart on the baking sheet.

Line a light-colored baking sheet with parchment paper.  Place the cookie dough balls on the baking sheet and bake for 9-12 minutes or until golden brown on top.

Let them rest on the rack for at least 10-15 minutes to allow time to set up.