American
Levain Bakery-Style Chocolate Chip Walnut Cookies
Giant, 6-ounce New York-style cookies with a craggy golden exterior and a thick, gooey underbaked center. A blend of cake and all-purpose flour plus cold butter keeps them tall and dense.
31 min
Total time
8
Servings
20 min
Prep
11 min
Cook
intermediatedessertvegetarian
Ingredients
8 servings
- 227 g cold unsalted butter, cut into small cubes
- 200 g light brown sugar, packed
- 100 g granulated sugar
- 2 large eggs
- 180 g cake flour
- 190 g all-purpose flour
- 3 g cornstarch
- 4 g baking soda
- 4 g salt
- 340 g semisweet chocolate chips
- 200 g walnuts, roughly chopped
Make it your way
Instructions
- Step 1.Heat the oven to 410 F (210 C) and line two baking sheets with parchment.
- Step 2.Beat the cold cubed butter with both sugars in a stand mixer for about 4 minutes until lightened but the butter stays cool.
- Step 3.Add the eggs one at a time, mixing just until incorporated after each.
- Step 4.Whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
- Step 5.Add the dry mix to the butter mixture and beat on low just until the flour disappears; do not overmix.
- Step 6.Fold in the chocolate chips and chopped walnuts by hand.
- Step 7.Divide the dough into 8 equal mounds, about 170 g (6 oz) each, shaping them tall and craggy rather than smooth balls.
- Step 8.Place 4 cookies per sheet, well spaced. For best texture, chill the shaped dough 15 to 20 minutes.
- Step 9.Bake 9 to 12 minutes, until the tops are golden brown but the centers still look underdone.
- Step 10.Let the cookies rest on the sheet at least 10 to 15 minutes to finish setting before serving warm.
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