# The Ultimate Cookie

A recipe to recreate the famous tall, gooey, and chocolatey cookies from Levain Bakery.

- Category: Dessert
- Language: en

## Ingredients

- 1.25 cup unsalted butter
- 280 g unsalted butter
- 1 lb dark chocolate, rough chopped
- 450 g dark chocolate, rough chopped
- 1.5 cup cake flour
- 230 g cake flour
- 2 cup all-purpose flour
- 275 g all-purpose flour
- 1.5 tsp kosher salt
- 5 g kosher salt
- 2 tsp cornstarch
- 8 g cornstarch
- 0.5 tsp baking soda
- 6 g baking soda
- 1.25 cup light brown sugar
- 285 g light brown sugar
- 0.5 cup white granulated sugar
- 115 g white granulated sugar
- 2 eggs
- 3 egg yolks
- 2 cup rough chopped walnuts
- 163 g rough chopped walnuts

## Instructions

1. Melt 1 and a quarter cup (280 grams) of unsalted butter and set aside to cool slightly.
2. Rough chop 1 pound (450 grams) of dark chocolate into randomized pieces.
3. In a medium-sized bowl, combine 1 and a half cups (230 grams) of cake flour, 2 cups (275 grams) of all-purpose flour, 1 and a half teaspoons (5 grams) of kosher salt, 2 teaspoons (8 grams) of cornstarch, and half a teaspoon (6 grams) of baking soda, and whisk together.
4. In a stand mixer fitted with the whisk attachment, add 1 and a quarter cup (285 grams) of light brown sugar and half a cup (115 grams) of white granulated sugar.
5. Whisk the sugars on medium speed and slowly stream in the cooled melted butter until creamy.
6. Add two eggs one at a time, followed by three egg yolks, incorporating each egg/yolk fully before adding the next.
7. Switch to the paddle attachment and mix in the flour mixture until the dough is smooth.
8. Fold in 2 cups (163 grams) of rough chopped walnuts (toasting is recommended) and the chopped chocolate, preferably by hand to protect the machine.
9. Wrap the cookie dough and chill in the refrigerator for at least 45 minutes; longer chilling results in taller cookies.
10. Scoop 6-ounce cookie balls, making them tall, onto baking sheets lined with parchment paper. Recommend placing four cookies per tray for extra room.
11. (Optional) Refrigerate the scooped cookies for an additional 25 minutes for extra height.
12. Bake in an oven preheated to 425 degrees Fahrenheit (220 Celsius) for 10 to 13 minutes, or until lightly browned on the outside and slightly underdone on the inside.

## Equipment

- stand mixer
- whisk attachment
- paddle attachment
- medium-sized bowl
- whisk
- baking sheets
- parchment paper
- Vollrath 4 ounce stainless steel disher
- oven

## Tips

- Use relatively dark chocolate (60-70% cacao), no milk chocolate.
- Use cake flour, not all-purpose flour.
- Chill the cookie dough for at least 45 minutes to make them tall; longer chilling makes them taller.
- Scoop 6-ounce cookie balls and make them tall.
- Refrigerate scooped cookies for 25 more minutes for extra height.
- Bake at 425 degrees Fahrenheit (220 Celsius) for 10-13 minutes until lightly browned on the outside and underdone on the inside.

## Source

- Original video: https://www.facebook.com/share/v/1atuBahjYM/
- Recipe page: https://www.cliprecipe.com/recipe/3f2d2d8b-fe77-4a32-bd56-ce6ef4a7b33c
- Extracted: 2026-02-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt