Description
Indulge in the decadent goodness of Levain Bakery’s famous Chocolate Chip Cookies with this recipe. These giant cookies are crispy on the outside, gooey on the inside, and loaded with chocolate chips and walnuts for the perfect texture and flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups semi-sweet chocolate chips or chunks
- 2 cups walnuts, roughly chopped
Dry Ingredients:
Wet Ingredients:
Mix-ins:
Instructions
- Preheat the oven: Preheat to 410°F (210°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a bowl, cream butter and sugars until fluffy.
- Add eggs: Beat in eggs one at a time.
- Mix dry ingredients: In a separate bowl, whisk flours, cornstarch, leavening, and salt.
- Combine wet and dry: Gradually add dry mix to wet, fold in chips and walnuts.
- Portion and bake: Divide into 8 portions, bake for 9–11 minutes.
- Cool and enjoy: Cool on sheet before transferring to rack.
Notes
- Do not overbake for gooey centers.
- For nut-free, omit walnuts and add more chocolate.
- Dough can be chilled for up to 24 hours.
Nutrition
- Serving Size: 1 cookie
- Calories: 720
- Sugar: 40 g
- Sodium: 320 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 95 mg
