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. 4In a medium bowl, whisk together flour, baking powder, baking soda, and cornstarch. Set aside.
  5. 5In a medium bowl, whisk together flour, baking powder, baking soda, and cornstarch. Set aside.
  6. 6In a medium bowl, whisk together flour, baking powder, baking soda, and cornstarch. Set aside.
  7. 7In a large bowl, cream together brown sugar, granulated sugar, and butter until light and fluffy.
  8. 8In a large bowl, cream together brown sugar, granulated sugar, and butter until light and fluffy.
  9. 9In a large bowl, cream together brown sugar, granulated sugar, and butter until light and fluffy.
  10. 10Beat in eggs one at a time, followed by vanilla extract.
  11. 11Beat in eggs one at a time, followed by vanilla extract.
  12. 12Beat in eggs one at a time, followed by vanilla extract.
  13. 13Gradually mix in the dry ingredients until just combined.
  14. 14Gradually mix in the dry ingredients until just combined.
  15. 15Gradually mix in the dry ingredients until just combined.
  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 of space between each cookie.
  20. 20Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 4 inches of space between each cookie.
  21. 21Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 4 inches of space between each cookie.
  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 the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  26. 26Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  27. 27Remove from oven and let cool on the 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 cups dark brown sugar
  • 0.75 cups dark brown sugar
  • 0.75 cups dark brown sugar
  • 0.25 cups granulated sugar
  • 0.25 cups granulated sugar
  • 0.25 cups 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

electric mixerbaking sheetmedium bowllarge bowlmeasuring spoonsmeasuring cupscookie scoop
Levain Chocolate Walnut Cookie | Clip Recipe