Levain Chocolate Walnut Cookie

13 mins
Serves 10
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Directions

  1. 1Preheat the oven to 350°F (180°C).
  2. 2Preheat the oven to 350°F (180°C).
  3. 3Preheat the oven to 350°F (180°C).
  4. 4Line a baking sheet with parchment paper.
  5. 5Line a baking sheet with parchment paper.
  6. 6Line a baking sheet with parchment paper.
  7. 7In a medium bowl, whisk together flour, baking powder, salt, baking soda, and cornstarch.
  8. 8In a medium bowl, whisk together flour, baking powder, salt, baking soda, and cornstarch.
  9. 9In a medium bowl, whisk together flour, baking powder, salt, baking soda, and cornstarch.
  10. 10Set aside the dry ingredients.
  11. 11Set aside the dry ingredients.
  12. 12Set aside the dry ingredients.
  13. 13In a large bowl, use an electric mixer to cream together brown sugar, granulated sugar, and butter until light and fluffy.
  14. 14In a large bowl, use an electric mixer to cream together brown sugar, granulated sugar, and butter until light and fluffy.
  15. 15In a large bowl, use an electric mixer to cream together brown sugar, granulated sugar, and butter until light and fluffy.
  16. 16Beat in eggs one at a time, followed by vanilla extract.
  17. 17Beat in eggs one at a time, followed by vanilla extract.
  18. 18Beat in eggs one at a time, followed by vanilla extract.
  19. 19Continue beating for 3-4 minutes until the batter turns pale in color and the sugar is well incorporated.
  20. 20Continue beating for 3-4 minutes until the batter turns pale in color and the sugar is well incorporated.
  21. 21Continue beating for 3-4 minutes until the batter turns pale in color and the sugar is well incorporated.
  22. 22Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix.
  23. 23Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix.
  24. 24Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix.
  25. 25Stir in chocolate chips and walnuts.
  26. 26Stir in chocolate chips and walnuts.
  27. 27Stir in chocolate chips and walnuts.
  28. 28Scoop large size balls of dough onto the prepared baking sheet, leaving about 4 inches of space between each cookie.
  29. 29Scoop large size balls of dough onto the prepared baking sheet, leaving about 4 inches of space between each cookie.
  30. 30Scoop large size balls of dough onto the prepared baking sheet, leaving about 4 inches of space between each cookie.
  31. 31Top the scooped dough with more chocolate chips and walnuts.
  32. 32Top the scooped dough with more chocolate chips and walnuts.
  33. 33Top the scooped dough with more chocolate chips and walnuts.
  34. 34Bake for 13-16 minutes or until the edges are lightly golden brown.
  35. 35Bake for 13-16 minutes or until the edges are lightly golden brown.
  36. 36Bake for 13-16 minutes or until the edges are lightly golden brown.
  37. 37Remove from the oven and let cool on the baking sheet for 5 minutes.
  38. 38Remove from the oven and let cool on the baking sheet for 5 minutes.
  39. 39Remove from the oven and let cool on the baking sheet for 5 minutes.
  40. 40Transfer to a wire rack to cool completely.
  41. 41Transfer to a wire rack to cool completely.
  42. 42Transfer 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 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp 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 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 1 cup unsalted butter, slightly softened
  • 1 cup unsalted butter, slightly softened
  • 1 cup unsalted butter, slightly softened
  • 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, chopped
  • 1.5 cups roasted walnuts, chopped
  • 1.5 cups roasted walnuts, chopped

Equipment

baking sheetparchment papermedium bowlelectric mixerlarge bowlwire rack

Tips

  • Do not overmix the dry ingredients.
  • Leave about 4 inches of space between each cookie on the baking sheet.