Chocolate Chip Walnut Cookies (Levain Copycat)

Steps

1. 1

   In a medium bowl, combine the all-purpose flour, cornstarch, baking powder, and kosher salt. Whisk thoroughly so the leavening and salt are evenly distributed, then set the dry mixture aside.

2. 2

   In a separate large bowl, combine the brown sugar and granulated sugar. Using a hand mixer on medium speed, whisk until the sugars are light and airy.

3. 3

   With the mixer running, slowly stream the melted butter into the sugar mixture. Continue mixing until the butter is incorporated and the mixture is smooth.

4. 4

   Add the eggs one at a time, mixing after each addition until incorporated. Add the egg yolks and mix until the butter-sugar-egg mixture is smooth.

5. 5

   Switch to a rubber spatula. Fold the dry ingredients into the wet mixture until a cohesive cookie dough forms, taking care not to overmix.

6. 6

   Add the coarsely chopped walnuts and dark chocolate chips or chopped chocolate. Fold and stir until they are evenly distributed throughout the dough.

7. 7

   Cover the bowl and refrigerate the dough for 30 minutes so it firms up and comes together.

   Start 30-minute timer
8. 8

   Remove the dough from the refrigerator and portion it into approximately ten equal large dough balls. Weigh each portion to about 6 ounces, then place the portions on a parchment-lined baking sheet.

9. 9

   Cover the portioned dough with plastic wrap and refrigerate for at least 12 hours and up to 48 hours.

   Start 12-hour timer
10. 10

    When ready to bake, preheat the oven to 425°F (220 °C) (220°C (425 °F)), or 400°F (200 °C) (205°C (400 °F)) convection.

11. 11

    Arrange the chilled dough balls on a parchment-lined baking tray, spacing them about 2–3 inches apart to allow for spreading.

12. 12

    Bake for 10–15 minutes, until the edges are golden brown while the centers remain slightly gooey.

    Start 15-minute timer
13. 13

    Set the baking tray on a wire rack and cool the cookies for at least 15 minutes before serving. The centers will continue to set slightly as they cool.

    Start 15-minute timer