Description

These cookies are thick, crispy on the outside, and gooey on the inside, loaded with semi-sweet chocolate chips and crunchy walnuts.

Ingredients

Units Scale

1 cup (2 sticks) cold unsalted butter, cut into small cubes
3/4 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract (optional but recommended)
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cake flour
1 3/4 cups all-purpose flour
2 cups semi-sweet chocolate chips (recommend Guittard or Ghirardelli)
2 cups chopped walnuts

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Instructions

Preheat Oven: Preheat your oven to 410°F (210°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream Butter and Sugars: In a stand mixer, cream together the cold butter, light brown sugar, and granulated sugar. Start on low speed for 30 seconds, increase to medium for another 30 seconds, and then beat on high for a final 30 seconds until light and fluffy.
Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the cornstarch, baking soda, salt, cake flour, and all-purpose flour. Gradually add the dry ingredients to the wet mixture on low speed until just combined.
Fold in Mix-ins: Gently fold in the semi-sweet chocolate chips and chopped walnuts until evenly distributed throughout the dough.
Chill Dough: Refrigerate the dough for 15 minutes to make it easier to handle.
Shape Cookies: Using a digital kitchen scale for accuracy, measure out roughly 6-ounce portions of dough. Shape each portion into a rough ball; avoid smoothing them out completely to maintain a rustic texture. Place four dough balls on each prepared baking sheet, spacing them about 3 inches apart.
Bake: Bake one sheet at a time in the preheated oven for 10-13 minutes, or until the cookies are golden brown on the outside but still soft in the center. Avoid over-baking to maintain a gooey interior.
Cool: Allow the cookies to cool on the baking sheet for about 30 minutes before transferring them to a wire rack. This helps them set properly.

Notes

High-Quality Ingredients: Using high-quality chocolate chips like Guittard or Ghirardelli enhances the flavor of these cookies.
Cold Butter: Starting with cold butter helps achieve the thick, chunky texture characteristic of Levain Bakery cookies.
Avoid Over-Mixing: Mix the dough until ingredients are just combined to prevent the cookies from becoming tough.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the dough balls and bake from frozen, adding a couple of minutes to the baking time.