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Authentic Levain Bakery Chocolate Chip Walnut Cookies Recipe

Authentic Levain Bakery Chocolate Chip Walnut Cookies Recipe

Description

Welcome, cookie lovers! If you’re a fan of thick, chewy, and gooey cookies, then you’re in for a treat today. This Authentic Levain Bakery Chocolate Chip Walnut Cookie recipe brings the famous NYC bakery experience straight to your home, without having to make the trip to the Empire State. Let’s get baking and satisfy those sweet cravings with this easy-to-follow recipe!

Ingredients

Scale

 

  • 1 cup cold unsalted butter, cut into small cubes
  • 3/4 cup light brown sugar
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 2 tsp vanilla extract (optional but recommended)
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup cake flour
  • 1¾ cups all-purpose flour
  • 2 cups semi-sweet chocolate chips (recommend Guittard or Ghirardelli)
  • 2 cups chopped walnuts

Optional Substitutions:

  • For a nut-free option, substitute walnuts with more chocolate chips.
  • For a gluten-free version, use gluten-free flour blends in place of all-purpose flour.

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 410°F. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

Step 2: Cream Butter and Sugars

In the bowl of a stand mixer, cream together the cold butter, light brown sugar, and granulated white sugar. Start on low speed for 30 seconds, then increase to medium for another 30 seconds, and finally, beat on high speed for a last 30 seconds. The mixture should be light and fluffy.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, making sure to scrape down the sides of the bowl after each addition. Then, mix in the vanilla extract.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the cornstarch, baking soda, salt, cake flour, and all-purpose flour. Slowly add these dry ingredients to the wet mixture on low speed until just incorporated.

Step 5: Add Chocolate Chips and Walnuts

Fold in the semi-sweet chocolate chips and chopped walnuts until evenly distributed.

Step 6: Shape the Dough

Using a digital kitchen scale, measure out roughly 6-ounce balls of dough. You don’t need to roll the dough into perfect balls—just lightly form them into rough shapes. Place four dough balls on each baking sheet, spaced about 3 inches apart.

Step 7: Bake and Cool

Bake one sheet at a time on the middle rack for 10-13 minutes. The cookies should appear cooked on the outside but still look soft and slightly underdone on the inside. Remove from the oven and let them cool on the baking sheet for about 30 minutes before moving them to a wire rack.

Equipment

Notes

  • Use cold butter: This helps the cookies maintain their thick, dense texture.
  • Don’t overbake: Cookies will continue to bake on the hot sheet after being removed from the oven.
  • Let them cool: Levain Bakery cookies are fragile right after baking, so let them rest on the sheet for the full 30 minutes before transferring.

Find it online: https://optimalrecipes.com/authentic-levain-bakery-chocolate-chip-walnut-cookies-recipe/