Jan 27th “Levain Bakery Chocolate Chip Walnut Cookies recipe “

New York’s Most Famous Cookie | Levain Bakery Chocolate Walnut

My Levain Bakery Chocolate Chip Walnut Cookies recipe proves why the world-famous bakery is one of the best parts of New York City! Giant, thick, and chock full of mix-ins — now you can make these cookies without a plane ticket, right at home. Get the WRITTN RECIPEE; below

Prep Time20 mins

Cook Time22 mins

Chill for2 hrs.

This Levain Bakery-Style giant Giant Chocolate Chip Walnut Cookies recipe is chock full of mix-ins with no need to go to the big apple!

Author: Gemma Stafford

Servings: 8 cookies

Ingredients

½ cup (4oz/115g) butter (softened)
⅔ cup (4oz/115g) dark brown sugar
½ cup (4oz/115g) granulated sugar
1 teaspoon salt
2 large eggs (at room temperature)
1 tablespoon vanilla extract
2 cups (10oz/284g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 cups (12oz/340g) semi-sweet chocolate chips
1 ⅔ cups (8 ⅓ oz./236g) walnuts (toasted and chopped)

Instructions

Cream the butter, both sugars, and salt in a large bowl with a stand or electric handheld mixer for about 5 minutes, until light and fluffy, scraping down the sides of the bowl as needed.
Add the eggs, one at a time, followed by the vanilla.
In a small bowl, whisk together the flour, baking powder, and baking soda, and then swiftly mix into the butter mixture until combined.
Add in the chocolate chips and walnuts until evenly combined.
Scoop the dough into 8 equal portions (roughly 5 ½oz/160g) and place in a single layer in an airtight container. Refrigerate until firm, at least 2 hours or up to 4 days
(The unbaked dough can be frozen for up to 2 months. Defrost at room temperature for an hour before baking.)
When ready to bake, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
Place 4 balls of dough evenly spaced on the baking sheet without flattening. This big ball of dough will yield you that thick iconic Levain bakery cookie.
Bake on a center rack for 20-22 minutes, until cookies are lightly golden.
NOTE: In my oven, I get the best results when I bake one tray at a time.
Let cool for at least 20 minutes before eating. These cookies are best eaten the day they are baked. Store any leftovers in an airtight container at room temperature for up to 1 day.

Age Your Dough

For this recipe, you’ll need to rest the dough in the refrigerator until it is firm, which can take at least 2 hours — but you can keep it in the fridge for up to 4 days.

Allowing your dough to age helps develop the flavor. When the dough is chilling, it dries out slightly, concentrating the flavors of the ingredients. Aging your dough also changes the texture, and you’ll get a gooey-er texture that keeps the dough from spreading while baking — which is great for this recipe as we want a very thick cookie.