Levain Copycat Chocolate Chip Cookies

The famous Chocolate Chip Walnut Cookies of Levain Bakery in NYC

AuthorSara Bojarski Prep Time: 0:20:00
Cook Time: 0:26:00
Total Time: 0:46:00
Serving Size: Makes 9 Cookies Ingredients
  • 1 Cup Unsalted Butter (cold and cut into cubes)
  • 3/4 Cup Light Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 2 Eggs (large)
  • 1 Cup Cake Flour
  • 1 3/4 Cups All Purpose Flour
  • 1 Teaspoon Cornstarch
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Cups Walnuts (roughly chopped)
  • 2 Cups Semisweet Chocolate Chips
Directions
  • Preheat oven to 410 degrees F (I know, this is an odd temperature but that's what it says). Line two baking sheets with parchment paper.
  • In the bowl of a stand mixer, add butter and sugars. Cream until light and fluffy, about 2 minutes. Since you are dealing with cold butter, start on low speed for about 30 seconds. Switch to medium speed for another 30 seconds and then high speed for 1 minute.
  • Scrape down sides and bottom of bowl. Add in eggs. Mix on medium speed until incorporated.
  • Add in cake flour, all purpose flour, cornstarch, baking soda, and salt. Mix on the lowest speed until all the flour is just incorporated -- careful not to over mix.
  • Add in walnuts and mix on the lowest speed for about 5 revolutions until walnuts are evenly incorporated into the dough.The add in chocolate chips and mix on the lowest speed for about 5 revolutions until chocolate chips are evenly incorporated into the dough.
  • You can either divide dough into 8 equal pieces, or do what I did and weigh out the dough. Each dough ball should weigh 6 ounces. Lightly form the dough into a very loose ball. Make sure to keep it loose as the cookies should be airy.
  • Place only four cookies on each baking sheet, spacing them about 2 inches apart, so that they don't spread onto each other. Bake only one sheet at a time in the middle row of the oven, for about 12-13 minutes. The tops of the cookies should be a light brown and the dough should look cooked, but the cookies should not be fully set. Let cookies cool at least 15 minutes. This gives them a chance to set so that you can remove the cookies without them breaking and will also allow inside of the dough to cook a little more. Make sure you don't move the cookies before they are set. They should still be gooey inside even after you wait 15 minutes.