Chocolate Chip Walnut Cookies (Levain Inspired)
An iconic New York City must-try, in the comfort of your own home. Levain bakery cookies are famous for their thick, gooey center and crispy edges. Some people travel across continents to try these cookies. You only need to travel to the nearest grocery store. Tips For Success! Weigh, don’t measure: Weighing ingredients is the
Ingredients
- 3 cups (390g) all-purpose flour
- 1/2 (90g) cup cornstarch
- 2 tsp baking powder
- 1 ½ tsp kosher salt
- 1 ¼ cup (280g) unsalted butter, melted
- 1 ¼ cup (270g) packed brown sugar
- ½ cup (115g) white granulated sugar
- 2 cups (340g) dark chocolate chips
- 1 cup (100g) coarsely chopped walnuts, lightly toasted
- 2 large eggs
- 2 egg yolks
Directions
- 1
In a bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Whisk together. Set aside.
- 2
In a separate bowl, add light brown sugar and granulated sugar. Whisk together with a hand mixer on medium speed until light and airy. While whisking, slowly stream in the butter. Once combined, add in the eggs one at a time followed by the egg yolks.
- 3
Once the butter sugar, and egg mixture is smooth, switch to a rubber spatula and fold in the dry ingredients until the dough forms.
- 4
Add in rough chopped walnuts and chopped chocolate. Mix until combined. Cover and let the dough rest in the fridge for 30 minutes.
- 5
Remove from fridge. Scoop out a large dough ball. Weigh each dough ball out to 6oz and place on a parchment lined baking sheet. About ten equal sized balls.
- 6
Cover with plastic wrap, and let chill in the fridge at least 12 hours, up to 48.
- 7
Preheat the oven to 425F (400F convection). Remove cookie dough from fridge. Space each cookie about 2-3 inches apart from each other on a parchment lined baking tray. Immediately place in preheated oven and bake for 10-15 minutes. Or until the edges are golden, but the middle is still slightly gooey. Set tray on a wire rack to cool at least 15 minutes before serving.