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 (Pinch)
• 2 cup semi-sweet chocolate chips (Some may be reserved for topping the dough balls)
• 1.5 cup roasted walnuts (Chopped; some may be reserved for topping the dough balls)

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, 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.

5. 5

   Add the vanilla extract and pinch of salt. Continue mixing for 3–4 minutes, until the batter turns pale and the sugar is well incorporated.

6. 6

   Gradually mix in the dry ingredients until just combined. Do not overmix.

7. 7

   Stir in the semi-sweet chocolate chips and chopped roasted walnuts.

8. 8

   Scoop 2-tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 4 inches of space between cookies.

9. 9

   Top the dough balls with additional chocolate chips and walnuts.

10. 10

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

11. 11

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

12. 12

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

Notes

The source does not specify the exact amount of chocolate chips and walnuts used for topping; use part of the listed quantities or additional ingredients as desired. Yield is approximately 8–10 large cookies.

Nutrition per serving

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