Description
These cookies are thick, chewy, and packed with chocolate chips and walnuts, reminiscent of the iconic treats from Levain Bakery.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse sea salt
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups chopped walnuts
Instructions
- Preheat Oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, beat the cold, cubed butter with granulated and brown sugars until creamy and well combined.
- Add Eggs: Mix in the eggs one at a time, ensuring each is fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Fold in Mix-ins: Gently fold in the chocolate chips and chopped walnuts until evenly distributed throughout the dough.
- Shape Cookies: Divide the dough into 8 equal portions, roughly shaping each into a ball. Place them on the prepared baking sheet, spacing them apart to allow for spreading.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown but the centers remain soft.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Using cold butter helps achieve the thick, chewy texture characteristic of Levain Bakery cookies.
- Avoid overmixing the dough to prevent the cookies from becoming tough.
- These cookies are substantial; consider sharing or saving some for later!