My take on the famous Levain baker chocolate chip cookies. These are thick crispy on the outside and gooey centered cookies.
To achieve these thick cookies, you need cold butter. Just like making scones, beat cold cubed butter with sugar. Next tip is to refrigerate the cookie dough for at least an hour. Even if you are not making these Levain copycat cookies, letting your cookie dough chill in the fridge will help the favor develop more.
Levain Chocolate Chip Walnut Cookies
My take on the famous Levain baker chocolate chip cookies. These are thick crispy on the outside and gooey centered cookies.
Ingredients
- 320 g all purpose flour
- 1 tsp corn starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 sticks 224g unsalted butter, cut in cubes & cold
- 1/2 cup 100g granulated sugar
- 1/2 cup 100g light brown sugar
- 1/4 tsp vanilla extract
- 2 eggs room temperature
- 1-2 cup 162-324g chocolate chips
- 1-2 cup 115-230g walnut, roughly chopped
Instructions
- Beat the butter with granulated sugar and light brown sugar. Mix in vanilla extract. Add in the eggs one at a time.
- Sift in the dry ingredients–all purpose flour, corn starch, baking powder, baking soda, and salt–to the wet mixture.
- Fold in the chocolate chips and chopped walnut.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Form the dough into a ball, each about 90-100g. It will make about 8 cookies.
- Bake at 375°F for about 20 minutes.