why make this recipe
Levain Chocolate Walnut Cookies are known for their thick, chewy texture and rich flavor. They make a delicious treat for any occasion. These cookies are perfect for satisfying a sweet tooth and are loved by many. Making them at home allows you to enjoy fresh cookies any time you want. Plus, the combination of chocolate and walnuts offers a great taste that you won’t forget.
how to make Levain Chocolate Walnut Cookie
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 1 cup chopped walnuts
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips and chopped walnuts.
- Using a large cookie scoop or your hands, form cookie dough balls and place them on the prepared baking sheet, leaving space in between each one.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Levain Chocolate Walnut Cookie
Serve these cookies warm, straight out of the oven for the best experience. They pair wonderfully with a glass of milk or a cup of coffee. For a more decadent treat, you can also warm them up slightly before serving to enhance their soft texture.
how to store Levain Chocolate Walnut Cookie
To store these cookies, place them in an airtight container at room temperature. They will stay fresh for about one week. If you want to keep them longer, you can freeze the cookies. Just make sure to wrap them well in plastic wrap or store them in a freezer-safe bag. They can last up to three months in the freezer.
tips to make Levain Chocolate Walnut Cookie
- Make sure your butter is softened but not melted for the right texture.
- Don’t overmix the dough once you add the flour to keep the cookies chewy.
- For extra flavor, you can toast the walnuts before adding them to the cookie dough.
- Keep an eye on the cookies in the oven, as baking times can vary depending on your oven.
variation
You can change up the ingredients by adding different types of nuts, such as pecans or macadamia nuts. You can also use white chocolate chips or dark chocolate instead of regular chocolate chips for a new flavor profile.
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine, but it may change the flavor and texture of the cookies slightly.
2. How do I know when the cookies are done baking?
The cookies are ready when the edges are golden brown. They may look slightly underbaked in the center but will firm up as they cool.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 3 days. Just let it sit at room temperature for a few minutes before baking for even cooking.
Levain Chocolate Walnut Cookie
Equipment
- Baking sheets
- Parchment paper
- Large bowl
- Electric mixer
- Spatula
- Wire rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/4 cups cake flour
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup unsalted butter, cold and cubed
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Mix-ins
- 1 1/2 cups chocolate chips
- 1 cup walnuts, chopped
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
- Whisk together all-purpose flour, cake flour, baking soda, and salt in a bowl and set aside.
Making the Dough
- Cream together cold, cubed butter with granulated and brown sugars until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and chopped walnuts until evenly distributed.
Baking
- Scoop large mounds of dough (about 6 oz each) onto the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.