Levain Bakery Chocolate Chip Walnut Cookies
Directions
- 1In a saucepan, melt 1/4 cup (280g) of unsalted butter. Set aside to cool.
- 2Roughly chop 1 pound (450g) of dark chocolate.
- 3In 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.
- 4In 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.
- 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, then mix in the flour mixture.
- 8Fold in 2 cups (165g) of roughly chopped walnuts and the chopped chocolate.
- 9Wrap the dough and chill in the refrigerator for at least 45 minutes. The longer you chill it, the taller the cookies will be.
- 10Scoop 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.
- 11Place 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
- 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 and paddle attachments6 oz ice cream scoopfood scalebaking sheetparchment paper
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