Levain Bakery Chocolate Chip Cookies
Directions
- 1In a saucepan, melt 1/4 cup or 280 grams of unsalted butter. Set aside to cool.
- 2Roughly chop 1 pound or 450 grams of dark chocolate.
- 3In a medium bowl, combine 1 1/2 cups or 230 grams of cake flour, 2 cups or 275 grams of all-purpose flour, 1 1/2 teaspoons or 5 grams of kosher salt, 2 teaspoons or 8 grams of cornstarch, and 1/2 teaspoon or 6 grams of baking soda. Whisk together.
- 4In a stand mixer fitted with the whisk attachment, combine 1 1/4 cups or 285 grams of light brown sugar and 1/2 cup or 115 grams of white granulated sugar.
- 5Slowly stream in the cooled melted butter and mix until creamy.
- 6Add 2 eggs, one at a time, followed by 3 egg yolks, mixing well after each addition.
- 7Switch to the paddle attachment and mix in the flour mixture.
- 8Fold in 2 cups or 165 grams of roughly chopped walnuts and the chopped chocolate.
- 9Chill the dough for at least 45 minutes. The longer you chill, the taller the cookies will be.
- 10Scoop 6-ounce balls of dough using a 4 oz stainless steel disher and place them on a baking sheet lined with parchment paper, allowing extra room between cookies. For extra tall cookies, chill the dough balls for an additional 25 minutes.
- 11Bake at 425°F or 220°C for 10-13 minutes until lightly browned on the outside and slightly underdone on the inside.
Ingredients
- 0.25 cup unsalted butter
- 1 pound dark chocolate (60-70% cacao)
- 1.5 cups cake flour
- 2 cups all-purpose flour
- 1.5 teaspoons kosher salt
- 2 teaspoons corn starch
- 0.5 teaspoon baking soda
- 1.25 cups light brown sugar
- 0.5 cup white granulated sugar
- 2 eggs
- 3 egg yolks
- 2 cups roughly chopped walnuts
Equipment
ovenwhiskstand mixer with whisk attachmentpaddle attachment6 oz ice cream scoopfood scalebaking sheetparchment paper
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