Levain Chocolate Walnut Cookies

Ingredients

• 2.25 cup all-purpose flour
• 0.5 tsp baking powder
• 1 tsp baking soda
• 1 tsp cornstarch
• 0.75 cup dark brown sugar
• 0.25 cup granulated sugar
• 2 eggs (Cold)
• 2 tsp vanilla extract
• 1 cup unsalted butter (Slightly softened)
• salt (A pinch)
• 2 cup semi-sweet chocolate chips
• 1.5 cup roasted walnuts (Chopped; additional walnuts may be used for topping)

Steps

1. 1

   Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and cornstarch. Set the dry mixture aside.

3. 3

   In a large bowl, use an electric mixer to cream the dark brown sugar, granulated sugar, and slightly softened butter until light and fluffy.

4. 4

   Beat in the cold eggs one at a time, incorporating each egg before adding the next.

5. 5

   Add the vanilla extract and beat the mixture for 3–4 minutes, until the batter turns pale and the sugar is well incorporated.

6. 6

   Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

7. 7

   Stir in the semi-sweet chocolate chips until evenly distributed.

8. 8

   Stir in the chopped roasted walnuts until evenly distributed.

9. 9

   Scoop large balls of dough onto the prepared baking sheet, leaving about 4 inches of space between each cookie.

10. 10

    Top the dough balls with additional chocolate chips and walnuts.

11. 11

    Bake for 13–16 minutes, until the edges are lightly golden brown.

12. 12

    Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

13. 13

    Transfer the cookies to a wire rack and let them cool completely.

Notes

The source does not specify the exact amount of additional chocolate chips and walnuts used for topping. Yield is approximately 8–10 large cookies.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate chip
• walnut
• American
• vegetarian