Chocolate Chip Cookies- inspired by levain bakery

Updated at: Thu, 17 Aug 2023 03:14:30 GMT

Step 1

Preheat oven to 410 degrees.

Step 2

In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

Step 3

Add eggs, one at a time, mixing well after each one.

Step 4

Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.

Step 5

Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.

Step 6

Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Step 7

or

Step 8

1 cup COLD unsalted butter cut into small cubes

Step 9

3/4 cup light brown sugar

Step 10

1/2 cup granulated white sugar

Step 11

2 large eggs

Step 12

2 tsp vanilla extract optional but recommended (Levain doesn't use vanilla surprisingly!)

Step 13

1 tsp cornstarch

Step 14

1 tsp baking soda

Step 15

1/2 tsp salt

Step 16

1 cup cake flour

Step 17

1¾ cups all-purpose flour

Step 18

2 cups semi-sweet chocolate chips such as Guittard or Ghirardelli

Step 19

2 cups chopped walnuts

Step 20

Instructions

Step 21

Preheat oven to 410° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside.

Step 22

In the bowl of a stand mixer, cream together the butter and both sugars with the paddle attachment on low speed for 30 seconds. Increase speed to medium and beat for another 30 seconds, then increase to high speed for a last 30 seconds. Mixture should be light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl with a spatula as needed, followed by the vanilla.

Step 23

Add in the cornstarch, baking soda, salt, cake flour and all-purpose flour and mix on low speed until just incorporated. Add in the chocolate chips and chopped walnuts and mix until just combined. Refrigerate the dough for 15 minutes.

Step 24

Using a digital kitchen scale for accuracy, measure out a rough 6 ounce ball of dough, shaping it roughly and place on the baking sheet. You do not want the dough ball to be smooth and compacted, just barely formed into a rough ball shape. Stagger 3 more dough balls on one baking sheet, spacing about 3" apart. (There should be 4 dough balls on one baking sheet).

Step 25

Bake for 10-13 minutes, one sheet at a time in the middle rack of the oven. Cookies should look cooked and be dry and have a duller finish on the outside while still looking soft and underdone on the inside. Start checking at the 10-minute mark as it is important not to over-bake these. Remember, cookies will continue to finishl cooking on the baking sheet after being removed from the oven.

Step 26

Allow cookies to cool completely on the baking sheet, about 30 minutes, before moving to a wire rack or storing. Cookies are very delicate just after baking so it is imperative they are not disturbed.

Step 27

Enjoy!

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