Levain Chocolate Walnut Cookie
These Levain-style chocolate walnut cookies are thick, chewy, and loaded with chocolate chips and crunchy walnuts, perfect for an indulgent treat.
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.
Notes
For best results, do not overmix the dough. Using cold butter helps achieve the perfect texture. These cookies are best enjoyed warm or at room temperature. Store in an airtight container for up to 3 days.