Levain Bakery Chocolate Chip Cookies

45 mins
Serves 6
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Directions

  1. 1In a saucepan, melt 1/4 cup or 280 grams of unsalted butter. Set aside to cool.
  2. 2In a saucepan, melt 1/4 cup or 280 grams of unsalted butter. Set aside to cool.
  3. 3In a saucepan, melt 1/4 cup or 280 grams of unsalted butter. Set aside to cool.
  4. 4Roughly chop 1 pound or 450 grams of dark chocolate.
  5. 5Roughly chop 1 pound or 450 grams of dark chocolate.
  6. 6Roughly chop 1 pound or 450 grams of dark chocolate.
  7. 7In 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.
  8. 8In 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.
  9. 9In 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.
  10. 10In 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.
  11. 11In 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.
  12. 12In 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.
  13. 13Slowly stream in the cooled melted butter and mix until creamy.
  14. 14Slowly stream in the cooled melted butter and mix until creamy.
  15. 15Slowly stream in the cooled melted butter and mix until creamy.
  16. 16Add 2 eggs, one at a time, followed by 3 egg yolks, mixing well after each addition.
  17. 17Add 2 eggs, one at a time, followed by 3 egg yolks, mixing well after each addition.
  18. 18Add 2 eggs, one at a time, followed by 3 egg yolks, mixing well after each addition.
  19. 19Switch to the paddle attachment and mix in the flour mixture.
  20. 20Switch to the paddle attachment and mix in the flour mixture.
  21. 21Switch to the paddle attachment and mix in the flour mixture.
  22. 22Fold in 2 cups or 165 grams of roughly chopped walnuts and the chopped chocolate.
  23. 23Fold in 2 cups or 165 grams of roughly chopped walnuts and the chopped chocolate.
  24. 24Fold in 2 cups or 165 grams of roughly chopped walnuts and the chopped chocolate.
  25. 25Chill the dough for at least 45 minutes. The longer you chill, the taller the cookies will be.
  26. 26Chill the dough for at least 45 minutes. The longer you chill, the taller the cookies will be.
  27. 27Chill the dough for at least 45 minutes. The longer you chill, the taller the cookies will be.
  28. 28Scoop 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.
  29. 29Scoop 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.
  30. 30Scoop 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.
  31. 31Bake at 425°F or 220°C for 10-13 minutes until lightly browned on the outside and slightly underdone on the inside.
  32. 32Bake at 425°F or 220°C for 10-13 minutes until lightly browned on the outside and slightly underdone on the inside.
  33. 33Bake 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
  • 0.25 cup unsalted butter
  • 0.25 cup unsalted butter
  • 1 pound dark chocolate (60-70% cacao)
  • 1 pound dark chocolate (60-70% cacao)
  • 1 pound dark chocolate (60-70% cacao)
  • 1.5 cups cake flour
  • 1.5 cups cake flour
  • 1.5 cups cake flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons kosher salt
  • 2 teaspoons corn starch
  • 2 teaspoons corn starch
  • 2 teaspoons corn starch
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 1.25 cups light brown sugar
  • 1.25 cups light brown sugar
  • 1.25 cups light brown sugar
  • 0.5 cup white granulated sugar
  • 0.5 cup white granulated sugar
  • 0.5 cup white granulated sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • 2 cups roughly chopped walnuts
  • 2 cups roughly chopped walnuts
  • 2 cups roughly chopped walnuts

Equipment

ovenwhiskstand mixer with whisk attachmentpaddle attachment6 oz ice cream scoopfood scalebaking sheetparchment paper