Levain Chocolate Walnut Cookies😋😍
Levain Chocolate Walnut Cookies😋
Yield: 8–10 large cookies
Ingredients:
- 2¼ cups (313g) all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- Pinch of salt
- ¾ cup (150g) dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 cup (225g) unsalted butter, slightly softened
- 2 large cold eggs
- 2 teaspoons vanilla extract
- 2 cups (250g) semi-sweet chocolate chips
- 1½ cups (190g) roasted walnuts, chopped
Instructions:
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt.
- In a large mixing bowl, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy using an electric mixer.
- Add in the eggs, one at a time, then mix in the vanilla extract. Beat for 3–4 minutes until the mixture turns pale.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Fold in the chocolate chips and chopped walnuts.
- Scoop 2-tablespoon-sized dough balls onto the prepared baking sheet, leaving about 4 inches of space between each.
Top each ball with extra chocolate chips and walnuts if desired. - Bake for 13–16 minutes, or until the edges are lightly golden brown and the centers look just set.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips:
- For an authentic Levain-style texture, keep the center slightly underbaked.
- Using cold eggs and slightly softened butter helps create that thick, chewy interior.
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