Levain Chocolate Walnut Cookie

16 mins
Serves 8
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Directions

  1. 1Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. 2Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  3. 3Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  4. 4Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.
  5. 5Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.
  6. 6Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.
  7. 7Cream together brown sugar, granulated sugar, and butter in a large bowl using an electric mixer until light and fluffy.
  8. 8Cream together brown sugar, granulated sugar, and butter in a large bowl using an electric mixer until light and fluffy.
  9. 9Cream together brown sugar, granulated sugar, and butter in a large bowl using an electric mixer until light and fluffy.
  10. 10Beat in eggs one at a time, followed by vanilla extract and salt. Beat for 3-4 minutes until pale and sugar is well incorporated.
  11. 11Beat in eggs one at a time, followed by vanilla extract and salt. Beat for 3-4 minutes until pale and sugar is well incorporated.
  12. 12Beat in eggs one at a time, followed by vanilla extract and salt. Beat for 3-4 minutes until pale and sugar is well incorporated.
  13. 13Gradually mix in the dry ingredients until just combined; do not overmix.
  14. 14Gradually mix in the dry ingredients until just combined; do not overmix.
  15. 15Gradually mix in the dry ingredients until just combined; do not overmix.
  16. 16Stir in chocolate chips and walnuts.
  17. 17Stir in chocolate chips and walnuts.
  18. 18Stir in chocolate chips and walnuts.
  19. 19Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 4 inches between each cookie. Top with more chocolate chips and walnuts.
  20. 20Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 4 inches between each cookie. Top with more chocolate chips and walnuts.
  21. 21Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 4 inches between each cookie. Top with more chocolate chips and walnuts.
  22. 22Bake for 13-16 minutes, or until edges are lightly golden brown.
  23. 23Bake for 13-16 minutes, or until edges are lightly golden brown.
  24. 24Bake for 13-16 minutes, or until edges are lightly golden brown.
  25. 25Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  26. 26Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  27. 27Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ingredients

  • 2.25 cups all-purpose flour
  • 2.25 cups all-purpose flour
  • 2.25 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 0.75 cup dark brown sugar
  • 0.75 cup dark brown sugar
  • 0.75 cup dark brown sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 2 cold eggs
  • 2 cold eggs
  • 2 cold eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 cups semi-sweet chocolate chips
  • 2 cups semi-sweet chocolate chips
  • 2 cups semi-sweet chocolate chips
  • 1.5 cups roasted walnuts
  • 1.5 cups roasted walnuts
  • 1.5 cups roasted walnuts

Equipment

ovenbaking sheetparchment papermedium bowlwhisklarge bowlelectric mixermeasuring spoonsmeasuring cupscookie scoop