Levain Cookies

29 mins
Serves 1
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Directions

  1. 1Mix the brown and white sugar until fluffy.
  2. 2Mix the brown and white sugar until fluffy.
  3. 3Mix the brown and white sugar until fluffy.
  4. 4Add melted butter to the sugar mixture and mix until combined and consistent.
  5. 5Add melted butter to the sugar mixture and mix until combined and consistent.
  6. 6Add melted butter to the sugar mixture and mix until combined and consistent.
  7. 7Add two whole eggs and three egg yolks to the mixture for extra richness and mix well.
  8. 8Add two whole eggs and three egg yolks to the mixture for extra richness and mix well.
  9. 9Add two whole eggs and three egg yolks to the mixture for extra richness and mix well.
  10. 10Add the dry ingredients (cake flour, AP flour, baking powder, baking soda, and salt) to the wet mixture and mix until just combined.
  11. 11Add the dry ingredients (cake flour, AP flour, baking powder, baking soda, and salt) to the wet mixture and mix until just combined.
  12. 12Add the dry ingredients (cake flour, AP flour, baking powder, baking soda, and salt) to the wet mixture and mix until just combined.
  13. 13Add dark chocolate chips, milk chocolate chips, and chopped walnuts to the dough and mix gently until just incorporated.
  14. 14Add dark chocolate chips, milk chocolate chips, and chopped walnuts to the dough and mix gently until just incorporated.
  15. 15Add dark chocolate chips, milk chocolate chips, and chopped walnuts to the dough and mix gently until just incorporated.
  16. 16Form cookie balls by gently bringing the dough together, ensuring not to smooth the edges, to maintain a light and airy texture.
  17. 17Form cookie balls by gently bringing the dough together, ensuring not to smooth the edges, to maintain a light and airy texture.
  18. 18Form cookie balls by gently bringing the dough together, ensuring not to smooth the edges, to maintain a light and airy texture.
  19. 19Place the formed cookie balls on a baking sheet lined with parchment paper.
  20. 20Place the formed cookie balls on a baking sheet lined with parchment paper.
  21. 21Place the formed cookie balls on a baking sheet lined with parchment paper.
  22. 22Cover the cookie balls with plastic wrap and chill in the refrigerator for at least 4 hours.
  23. 23Cover the cookie balls with plastic wrap and chill in the refrigerator for at least 4 hours.
  24. 24Cover the cookie balls with plastic wrap and chill in the refrigerator for at least 4 hours.
  25. 25Preheat the oven to 400 degrees Fahrenheit.
  26. 26Preheat the oven to 400 degrees Fahrenheit.
  27. 27Preheat the oven to 400 degrees Fahrenheit.
  28. 28Bake the chilled cookies at 400 degrees Fahrenheit for 10 to 12 minutes.
  29. 29Bake the chilled cookies at 400 degrees Fahrenheit for 10 to 12 minutes.
  30. 30Bake the chilled cookies at 400 degrees Fahrenheit for 10 to 12 minutes.
  31. 31Let the baked cookies rest for at least 15 minutes to allow them to set.
  32. 32Let the baked cookies rest for at least 15 minutes to allow them to set.
  33. 33Let the baked cookies rest for at least 15 minutes to allow them to set.

Ingredients

  • 1.5 cups cake flour
  • 1.5 cups cake flour
  • 1.5 cups cake flour
  • 2 cups AP flour
  • 2 cups AP flour
  • 2 cups AP flour
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.25 cups unsalted butter, melted
  • 1.25 cups unsalted butter, melted
  • 1.25 cups unsalted butter, melted
  • 1.25 cups packed brown sugar
  • 1.25 cups packed brown sugar
  • 1.25 cups packed brown sugar
  • 0.5 cup white granulated sugar
  • 0.5 cup white granulated sugar
  • 0.5 cup white granulated sugar
  • 1.5 cups dark chocolate chips
  • 1.5 cups dark chocolate chips
  • 1.5 cups dark chocolate chips
  • 0.5 cups milk chocolate chips
  • 0.5 cups milk chocolate chips
  • 0.5 cups milk chocolate chips
  • 1 cup coarsely chopped walnuts, lightly toasted
  • 1 cup coarsely chopped walnuts, lightly toasted
  • 1 cup coarsely chopped walnuts, lightly toasted
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks

Equipment

stand mixerbaking sheetparchment paperplastic wrapoven

Tips

  • Using melted butter instead of solid butter helps the sugars dissolve, bringing together all ingredients consistently.
  • When forming cookie balls, gently bring them together so they stay light and airy; do not smooth the edges. The rough edges provide extra surface area for crispiness while baking.
  • Chill the cookie dough for at least 4 hours (preferably overnight) so that the flavors can come together.