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levain-inspired chocolate chip walnut cookies

Levain-Inspired Chocolate Chip Walnut Cookies

These GIANT Levain-Inspired Chocolate Chip Walnut Cookies are the New York-Style cookie you've been wanting to devour. Soft and chewy center, yet perfectly crisp golden brown edges with an UNAPOLOGETIC amount of gooey chocolate - you'll think it's from the iconic bakery.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cookies
Servings: 8
Calories: 858kcal
Author: Suzy

Equipment

Ingredients 
US Customary | Metric
 

  • 1 cup walnuts lightly toasted
  • 2 cups all-purpose flour
  • 1¼ cup cake flour
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ tsp kosher salt
  • 1 cup cold unsalted butter cubed
  • ⅔ cup granulated sugar
  • ⅔ cup light brown sugar
  • 2 cups chocolate chips
  • 2 large eggs lightly beaten

Instructions

  • Toast walnuts using on a pan using the stovetop, or in the oven on a small baking sheet at 350℉ (175℃) for 7-10 mins until fragnant. Set aside to cool.
    1 cup walnuts
  • In a medium mixing bowl, whisk together both flours, baking powder, baking soda, and salt. Set aside.
    2 cups all-purpose flour, 1¼ cup cake flour, 2 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon kosher salt
  • In a large stand mixing bowl, beat cold cubed butter on low speed for approx 30-60 secs - just until it loses its shape. Add both sugars and cream for 1 min until combined. Do not over-cream. Pour in the chocolate chips - I like using regular and mini chocolate chips. Roughly crush walnuts in your hand as you add them to the dough, keeping some pieces big and some small.
    1 cup cold unsalted butter, ⅔ cup granulated sugar , ⅔ cup light brown sugar, 2 cups chocolate chips
  • Gradually pulse in the dry ingredients in two batches. Keep mixer speed low, or flour will likely spill over. Use a rubber spatula to scrape down the sides and bottom of mixer bowl, breaking down if any large butter pieces remain.
  • In a separate small bowl, light beat two eggs and pour slowly into the dough. Continue on low speed and stop mixing when eggs have been incorporated. Do not over-mix.
    2 large eggs
  • Divide cookie dough into 8, approx 6oz each (170g). Loosely roll dough together, keep them rustic. Place them all onto a tray, cover, and chill them for 3 hours in fridge or freeze for 1½ hours min - preferably overnight.
  • Preheat oven to 375℉(190℃).
  • Place chilled cookie dough on first baking tray 2 inches apart. Invert the other empty baking tray upside and place first tray on top, and transfer both into the oven. This method is especially helpful baking larger cookies in higher heat. It prevents the edges of the cookies from baking too quickly as the center continues to set.
  • Bake for 23-26 minutes or until edges and tops are golden brown, checking at the 21-min mark. Cool for 10 mins on wire rack, then enjoy!

Notes

For best results, use a kitchen scale to measure flour and liquids. Most importantly for baking recipes where accurate measurements gives you the best chance for success, a scale is a vital tool in helping you achieve consistent results. 

Nutrition

Serving: 1cookie | Calories: 858kcal | Carbohydrates: 104g | Protein: 9g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 238mg | Potassium: 293mg | Fiber: 2g | Sugar: 61g | Vitamin A: 772IU | Vitamin C: 0.2mg | Calcium: 141mg | Iron: 2mg
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