Levain Bakery Chocolate Chip Walnut Cookies

45 mins
Serves 1
youtube.com

Directions

  1. 1In a saucepan, melt 1/4 cup (280g) of unsalted butter. Set aside to cool.
  2. 2In a saucepan, melt 1/4 cup (280g) of unsalted butter. Set aside to cool.
  3. 3In a saucepan, melt 1/4 cup (280g) of unsalted butter. Set aside to cool.
  4. 4Roughly chop 1 pound (450g) of dark chocolate.
  5. 5Roughly chop 1 pound (450g) of dark chocolate.
  6. 6Roughly chop 1 pound (450g) of dark chocolate.
  7. 7In a medium bowl, combine 1.5 cups (230g) of cake flour, 2 cups (275g) of all-purpose flour, 1.5 teaspoons (5g) of kosher salt, 2 teaspoons (8g) of cornstarch, and 1/2 teaspoon (6g) of baking soda. Whisk together.
  8. 8In a medium bowl, combine 1.5 cups (230g) of cake flour, 2 cups (275g) of all-purpose flour, 1.5 teaspoons (5g) of kosher salt, 2 teaspoons (8g) of cornstarch, and 1/2 teaspoon (6g) of baking soda. Whisk together.
  9. 9In a medium bowl, combine 1.5 cups (230g) of cake flour, 2 cups (275g) of all-purpose flour, 1.5 teaspoons (5g) of kosher salt, 2 teaspoons (8g) of cornstarch, and 1/2 teaspoon (6g) of baking soda. Whisk together.
  10. 10In a stand mixer fitted with the whisk attachment, combine 1.25 cups (285g) of light brown sugar and 1/2 cup (115g) of white granulated sugar.
  11. 11In a stand mixer fitted with the whisk attachment, combine 1.25 cups (285g) of light brown sugar and 1/2 cup (115g) of white granulated sugar.
  12. 12In a stand mixer fitted with the whisk attachment, combine 1.25 cups (285g) of light brown sugar and 1/2 cup (115g) 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, then mix in the flour mixture.
  20. 20Switch to the paddle attachment, then mix in the flour mixture.
  21. 21Switch to the paddle attachment, then mix in the flour mixture.
  22. 22Fold in 2 cups (165g) of roughly chopped walnuts and the chopped chocolate.
  23. 23Fold in 2 cups (165g) of roughly chopped walnuts and the chopped chocolate.
  24. 24Fold in 2 cups (165g) of roughly chopped walnuts and the chopped chocolate.
  25. 25Wrap the dough and chill in the refrigerator for at least 45 minutes. The longer you chill it, the taller the cookies will be.
  26. 26Wrap the dough and chill in the refrigerator for at least 45 minutes. The longer you chill it, the taller the cookies will be.
  27. 27Wrap the dough and chill in the refrigerator for at least 45 minutes. The longer you chill it, the taller the cookies will be.
  28. 28Scoop out 6 oz balls of cookie dough using an ice cream scoop and arrange them on baking sheets lined with parchment paper. Chill for an additional 25 minutes for extra tall cookies.
  29. 29Scoop out 6 oz balls of cookie dough using an ice cream scoop and arrange them on baking sheets lined with parchment paper. Chill for an additional 25 minutes for extra tall cookies.
  30. 30Scoop out 6 oz balls of cookie dough using an ice cream scoop and arrange them on baking sheets lined with parchment paper. Chill for an additional 25 minutes for extra tall cookies.
  31. 31Place the cookies in a preheated oven at 425°F (220°C) for 10-13 minutes, or until lightly browned on the outside but slightly underdone on the inside.
  32. 32Place the cookies in a preheated oven at 425°F (220°C) for 10-13 minutes, or until lightly browned on the outside but slightly underdone on the inside.
  33. 33Place the cookies in a preheated oven at 425°F (220°C) for 10-13 minutes, or until lightly browned on the outside but 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 and paddle attachments6 oz ice cream scoopfood scalebaking sheetparchment paper