Description
Levain Bakery Chocolate Chip Cookies are thick, gooey, and packed with semi-sweet chocolate chips and toasted walnuts. Known for their rich buttery flavor and crisp exterior with a soft, fudgy center, these cookies are a perfect indulgent treat for any chocolate lover.
Ingredients
Dry Ingredients
- 1 ½ cups (180 g) All Purpose Flour (spooned and leveled)
- 1 ½ cups (180 g) Cake Flour (spooned and leveled)
- 1 teaspoon Salt
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Soda
Wet Ingredients
- 1 cup (226 g, 2 sticks) Cold Unsalted Butter (cut into small cubes)
- 1 cup (213 g) Light Brown Sugar
- ½ cup (100 g) Granulated Sugar
- 2 large Eggs
- 2 teaspoons vanilla extract
Mix-ins
- 12 ounces Semi-sweet Chocolate Chips
- 2 cups Walnuts (toasted and roughly chopped)
Instructions
- Mix dry ingredients: In a medium mixing bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, and salt until thoroughly combined. Set aside for later use.
- Cream butter and sugars: In a large mixing bowl, cream together the cold cubed butter, light brown sugar, and granulated sugar for about 4 minutes or until the mixture becomes creamy and well blended.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract until evenly combined.
- Combine wet and dry ingredients: Gradually stir the dry ingredient mixture into the wet mixture until just combined. Be careful not to overmix. Fold in the semi-sweet chocolate chips and toasted walnuts evenly throughout the dough.
- Portion and chill dough: Using a large cookie scoop, portion dough balls weighing approximately 5 1/2 ounces (or about 1/2 cup of dough). Place the dough balls on a cookie sheet lined with parchment paper and chill them in the refrigerator for at least 1 hour to firm up.
- Preheat oven: Preheat the oven to 400°F (225°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Bake the cookies: Place 4 to 6 cookie dough balls on the prepared baking sheet, making sure to leave enough space between them for spreading. Bake in the preheated oven for 10 to 12 minutes or until the tops are golden brown and the edges start to set.
- Cool and serve: Allow the cookies to rest on the baking sheet for at least 10 minutes after baking to set properly. Then transfer to a wire rack to cool if desired. Serve warm or at room temperature and enjoy the decadent texture and flavor.
Notes
- Cold butter is crucial to achieve the cookie’s signature thick and soft texture.
- Chilling the dough for at least one hour helps control spreading and improves flavor development.
- Use parchment paper to prevent sticking and make cleanup easier.
- For best results, toast the walnuts lightly before chopping to enhance their flavor.
- Do not overbake; cookies should be golden on top but still soft inside for that signature chew.
- Prep Time: 25 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
