Description
A copycat recipe for the famous Levain Bakery cookies from New York City, featuring thick, chewy, and gooey chocolate chip walnut cookies with a crispy exterior.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cake flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup walnuts, roughly chopped
Instructions
- Preheat oven to 410°F (210°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, cream together cold cubed butter, brown sugar, and granulated sugar until just combined (do not overmix).
- Beat in eggs one at a time, then mix in vanilla extract until incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
- Fold in chocolate chips and walnuts until evenly distributed throughout the dough.
- Divide dough into 8 large portions (about 6 ounces each) and roll into rough balls. Do not flatten.
- Place dough balls on prepared baking sheets, spacing them at least 3 inches apart.
- Bake for 9-12 minutes, until edges are golden brown but centers are still soft and underbaked.
- Let cookies cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American