Chocolate Chip Walnut Cookies (Levain Copycat)

Ingredients

• 390 g all-purpose flour
• 90 g cornstarch
• 8 g baking powder
• 4.5 g kosher salt
• 280 g unsalted butter (Melted and cooled slightly before use.)
• 270 g packed brown sugar (The directions refer to light brown sugar.)
• 115 g granulated sugar (White sugar.)
• 340 g dark chocolate chips (Alternatively, use coarsely chopped high-quality chocolate. The source recommends high-quality chocolate because the recipe contains a large amount of chocolate.)
• 100 g walnuts (Coarsely chopped and lightly toasted.)
• 2 large eggs (Added one at a time.)
• 2 egg yolks

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.

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.

10. 10

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

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.

Notes

The dough must be refrigerated: first for 30 minutes after mixing, then for at least 12 hours after portioning, and no longer than 48 hours. For best results, use high-quality chocolate chips or chop a chocolate bar. The source specifies approximately 6-ounce dough portions and about ten cookies, though the listed dough quantity may produce slightly different portion weights depending on handling.

Nutrition per serving

• dessert
• cookies
• baked
• American
• chocolate chip
• walnuts
• make-ahead
• vegetarian