Levain-esque Chocolate Chip Walnut Chunk Cookies
Many have tried, but I think it's fair to say, you can only get a chunky, walnutty, chocolatey chip Levain Bakery cookie at Levain Bakery. But, these come close -- and, if nothing else, they are delicious anyway!! Perfect for a snowy day. Hot chocolate not included. Enjoy!
- 1 cup cold unsalted butter, cut into small cubes
- ¾ cup lightly packed light brown sugar
- ½ cup granulated white sugar
- 2 large eggs
- 1 cup cake meal
- 1¾ cup all purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 1/2 cups roughly chopped walnuts
- 2 cups semi sweet chocolate chips
1. Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
2. In the bowl of a standing mixer, cream butter and both sugars. Cream until light and fluffy, about 2 minutes.
3. Add eggs. Mix until incorporated.
4. Add in cake meal, flour, cornstarch, baking soda, and salt. Mix on the lowest speed until all the flour is just incorporated. Do not over-mix.
5. Add in walnuts and chocolate chips and mix on lowest speed until just incorporated.
6. Separate into two-inch clumps. Place no less than 2 inches apart on the baking sheets. I can fit a max of 8 cookies on mine. Do not roll into balls. Leave in loosely shape round clumps.
7. Bake one sheet at a time in the middle row of the oven -- about 12-13 minutes. The tops should be golden and the cookies should appear cooked, but not set. Let cookies cool at least 15 minutes on a wire rack.