Levain Bakery Copycat Chocolate Chip Walnut Cookie Part Two
Prep time: 
Cook time: 
Total time: 
Yield: 1 dozen 4 oz cookies*
 
ingredients:
  • 2 sticks (8 oz) 'cold and cubed' unsalted butter
  • ½ cup (3.5 oz or 100 grams) granulated sugar
  • 1 cup (7.75 oz or 220 grams) light brown sugar
  • ½ cup (3.88oz or 110grams ) dark brown sugar
  • 2 eggs
  • 2¾ to 3¼ cups (13 oz or 384 grams) All-Purpose flour
  • 1 teaspoon table or fine sea salt
  • 1 teaspoon baking powder
  • ¼ tsp baking soda
  • 2 cups (12 oz or 340 grams) good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate)
  • 1 cup (4 oz or 120 grams) walnuts**
directions:
  1. Preheat oven to 350 degrees F.
  2. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated.
  3. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
  4. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each
  5. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and raw you like the interior, until very lightly browned, taking care not to over bake. Let cool on rack and store what you don't immediately eat in an airtight container.
  6. These are best eaten on the day they are made (ESPECIALLY warm out of the oven - like most chocolate chip cookies). To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
notes:
*6 oz portions of the dough will give you about 6 to 8 cookies - bake another 3 to 5 minutes at 350 F.
**Toast the nuts for more flavor, if desired. Use any kind of nut you like. I love macadamias in these.
- The Levain Bakery does not use vanilla extract in their chocolate chip walnut cookies. If you'd prefer to use it, add 1 to 2 teaspoons after you add the eggs.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2009/03/11/reworking-the-levain-copycat-cookie/