Levain Chocolate Chip Walnut Cookies
Ingredients
- 1 1/4 cup cold unsalted butter cut into cubes. Refrigerate until you put it into the mixer
- 1 cup light brown sugar
- 1/2 cup white granulated sugar
- 2 eggs
- 2 2/3 cup bleached all purpose flour
- 3 tbsp corn starch
- 1 1/4 tsp baking soda
- 1 1/2 tsp kosher salt if using salted butter, adjust this to 3/4 tsp
- 1 3/4 cups roughly chopped walnuts or to taste
- 1 1/2-2 cups semisweet chocolate chips or to taste
Equipment
- Standing mixer
Directions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or evenly coat with a thin layer of butter or nonstick spray.
- In a mixing bowl, whisk together all of the dry ingredients.
- In a mixer or mixing bowl, add the brown sugar, white sugar and cold butter cubes. Using the paddle attachment, turn the mixer on low speed at first to fold the butter into the sugar. Then, increase the speed gradually, until the mixture is creamy and the butter is fully folded in, without any chunks. Do not do this at high speed because it will melt the butter, which will cause the cookies to fall flat. Make sure to constantly scrape off sides of bowl and continue to mix until butter is fully combined. If you don't have a standing mixer, use your hands to slowly fold the butter into the sugar, pinching it until it begins to combine. Once the butter breaks down a bit, use a wooden spoon to fold the butter in until the mixture is creamy.
- Add in eggs and mix at medium speed until fully combined. Scrape the sides of the bowl if necessary and continue until the eggs are fully incorporated. If not using a standing mixer, fold the eggs in with a spoon until fully combined.
- Next, add in the rest of all dry ingredients (cake flour, cornstarch, baking soda, all purpose flour, and salt) and mix at low speed until fully combined. If not using a standing mixer, use a spoon or spatula to fold together.
- Add in walnuts and mix at low speed, followed by the chocolate chips at low speed as well, until both are evenly distributed in the mixture.
- Gently mix in chocolate chips and walnuts a few more times with hands to ensure they are evenly distributed.
- A little note: if you are making these during summer or live in a warm climate, wrap the dough in cling wrap and chill for an hour before baking. This will help the cookies maintain their robust structure. I have made these without chilling, but if you have any doubts, definitely chill them before baking.
- Remove handfuls of dough from the mixer and roll them into large balls. Each balls should be approx. 6 oz., which essentially is a handful. Then, place the balls on the baking sheet and bake for approximately 13 minutes, until the top and sides are golden brown.
- Once baked, let the cookies cool for about 15-20 minutes. If you eat them right away, they will be explosively gooey, so if you want that, go for it. You make the rules! Enjoy!
This recipe calls for kosher salt as it dissolves the best in the batter. If you only have sea salt, use 1/2 tsp. Beware that if you are using coarse sea salt, your final cookie may result in having salt crystals in it that haven't dissolved. That's why kosher salt is preferred here!