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Levain Bakery Chocolate Chip Cookie Recipe
Try this Levain Cookie Recipe, savoring Levain bakery perfection with rich chocolatey, nutty flavors in irresistible crunchy, chewy textures.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Servings: 8 cookies
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup (4oz/115g) butter (softened)
- ⅔ cup (4oz/115g) dark brown sugar
- ½ cup (4oz/115g) granulated sugar
- 1 teaspoon salt
- 2 large eggs (at room temperature)
- 1 tablespoon vanilla extract
- 2 cups (10oz/284g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups (12oz/340g) semi-sweet chocolate chips
- 1 ⅔ cups (8 ⅓ oz/236g) walnuts (toasted and chopped)
Notes
- Make sure that you beat the butter and sugar for the full five minutes to get the proper aeration of the dough.
- My recipe calls for semi-sweet chocolate chips, but feel free to use bittersweet or milk chocolate chips (or a combination) if you prefer.
- Do not skip toasting those walnuts! Bake them in a preheated 350°F (180°C) oven for roughly 10-15 minutes, until golden brown.
- These cookies are best eaten the day they are made. It’s best to store the dough in the freezer and bake as needed.
- You can make these cookies half-sized if you prefer but watch carefully as the baking times will be shorter.
- You can replace the walnuts with pecans or hazelnuts for a nice variation.