Friday, April 19, 2013

Levain Bakery Chocolate Chip Walnut Cookies

After trying the NY Times chocolate chip cookies I made last week, my sister commented that her favorite was still the copycat Levain Bakery chocolate chip walnut cookies I made awhile ago (but never blogged about for some reason until today).  I was fortunate to have tried the original cookie right from the source while in New York a few years ago and it was as amazing as you could possibly imagine.  However, I couldn't remember how this copycat recipe stacked up against all the cookies I have been making lately; so, in the kitchen I went again.

Unfortunately, these cookies baked up very flat; nothing like the original - thick and chewy, chock full of chocolate and nuts.  However, I blame it on over mixing the dough and using room temperature butter and not chilled butter.  They tasted good nonetheless.

Copycat Levain Bakery Chocolate Chip Walnut Cookies
from Beantown Baker
Makes 20-24 cookies

Ingredients: 1 cup (2 sticks) chilled butter, cut into 1" pieces
1/2 cup white granulated sugar
1 cup dark brown sugar
2 large eggs 2 cups all purpose flour
1 cup cake flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tbsp corn starch 1 cup 60% bittersweet chocolate chips
1 cup milk chocolate chips
1 cup chopped walnuts

Directions: In a medium sized bowl, combine the flours, salt, baking powder, baking soda, and corn starch. Whisk all the dry ingredients together.

Put the white and brown sugars in a stand mixer bowl or large mixing bowl and mix until well combined and almost all lumps have disappeared.

Add the chilled cubed butter and continue to mix at medium speed.

Add the eggs, one at a time, continuing mixing until well incorporated.

Add the dry mixture to the wet mixture in increments until fully incorporated.

Mix in chocolate chips and walnuts by hand.

Refrigerate the cookie dough overnight.

Preheat oven to 375F.

Using a large spoon or ice cream scoop, distribute the dough onto baking trays lined with parchment paper or baking mat. Fill trays with 6 cookie dough balls, bake about 14-15 minutes.

The cookies should be removed from the oven when they look slightly underdone. They will continue to cook as they cool on the tray.

Remove from the tray after and onto a wire wrack to completely cool.

Stores in an airtight container for up to 2-3 days.

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