Description
Levain Bakery’s legendary chocolate chip walnut cookies deliver massive, gooey indulgence straight from New York City. Rich chocolate and nutty layers create a perfectly textured treat you’ll crave again and again.
Ingredients
Scale
- 3 ¼ cups (410 g) all-purpose flour
- 2 cups (350 g) semi-sweet chocolate chips or chunks
- 1 ½ cups (150 g) walnuts, roughly chopped
- 1 cup (225 g) cold unsalted butter, cubed
- 2 large eggs, cold
- ¾ cup (150 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 tsp cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Instructions
- Preparation: Bring butter and eggs to room temperature to facilitate seamless ingredient blending and ensure a uniform mixture.
- Creaming: Whip butter and sugars in a spacious mixing bowl until the combination transforms into a light, airy, and pale concoction, typically achieved through 3-5 minutes of electric mixing.
- Egg Integration: Methodically introduce eggs, one at a time, thoroughly incorporating each to maintain a consistent texture and prevent ingredient separation.
- Dry Ingredient Fusion: Meticulously sift flour, cocoa powder, baking soda, and salt in a separate vessel to eliminate potential lumps and guarantee even ingredient distribution.
- Dough Formation: Gently merge the dry ingredient mixture into the wet components, stirring delicately until just combined to preserve the dough’s tender structure.
- Mix-in Incorporation: Tenderly fold chocolate chips and walnuts throughout the dough, ensuring uniform dispersion of mix-ins.
- Portioning and Chilling: Utilize a large ice cream scoop to create substantial dough mounds on the baking sheet, then refrigerate for 15-20 minutes to maintain the cookies’ robust shape and prevent excessive spreading.
- Baking: Position the cookie sheet in a preheated oven, baking for 16-18 minutes until edges turn golden brown while preserving a soft, slightly underbaked center.
- Cooling and Resting: Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack. Let them rest an additional 30 minutes to optimize texture and flavor melding.
Notes
- Chill Dough Strategically: Refrigerate cookie dough for 15-20 minutes before baking to prevent excessive spreading and maintain the signature thick, substantial Levain-style shape.
- Master Ingredient Temperature: Keep butter and eggs at room temperature to ensure smooth mixing and optimal ingredient integration, creating a consistently creamy base.
- Avoid Overmixing: Gently fold dry ingredients into wet mixture until just combined, preventing tough cookie texture and preserving the delicate, soft interior.
- Perfect Baking Technique: Aim for golden brown edges with a slightly underbaked center, removing cookies from the oven at the 16-18 minute mark for that classic Levain-style soft, gooey texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 400
- Sugar: 17 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg