Levain Chocolate Chip Cookies
The ultimate comfort food, Levain Chocolate Chip Cookies are a treat for any occasion. With a soft, gooey center and crispy edges, these cookies are packed with rich, dark chocolate and crunchy walnuts. Perfect for sharing or indulging in yourself, make them tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 3 cups Bread Flour 375g
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda 0.25 teaspoon
- ¾ teaspoon Kosher Salt 0.75 teaspoon
- 1 cup Unsalted Butter 227g, cold and cut into cubes
- ¾ cup Brown Sugar 165g, plus 4 teaspoons
- ½ cup Granulated Sugar 100g
- 2 eggs Eggs cold, lightly beaten in a separate bowl
- 1 teaspoon Vanilla extract
- 1½ cups Dark Chocolate Chips 270g
- 1 cup Walnuts 117g, toasted and coarsely chopped
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the bread flour, baking powder, baking soda, and kosher salt.
- Using an electric mixer, beat the unsalted butter on medium speed until it comes together in one cohesive mass, about 1 minute.
- Add both brown sugar and granulated sugar, and continue to beat for another 1 to 2 minutes, until fully incorporated.
- Gradually add the eggs and vanilla and continue beating on medium speed until combined, scraping the sides of the bowl.
- Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains.
- Stir in the dark chocolate chips and walnuts with a rubber spatula.
- Divide the dough into 12 even pieces, roughly shaping them into balls.
- Place the dough balls on the prepared baking sheet and refrigerate for 30 minutes.
- Preheat the oven to 375 degrees F.
- Bake for 18 to 24 minutes, or until light golden brown on top.
- Let cool for 5 minutes on the cookie sheet before transferring to a wire rack.
- Store leftovers in an airtight container at room temperature for up to 4 days.
Notes
- Tip 1: While dark chocolate chips mimic the original recipe, you could also use semisweet chocolate chips.
- Tip 2: You can omit the walnuts for allergy purposes or personal preference.
- Tip 3: To get cookies all the same size, I recommend using a scale for weighing out the dough.