|The three of us in front of Levain Bakery|
After watching the chocolate chip cookie episode of Throwdown with Bobby Flay, I had to try Levain’s chocolate chip cookie when we were in New York City. It was one of the best cookies I’ve had – the cookie itself has a cake-like texture, but the high quality chocolate chips provide creaminess and the walnuts provide crunch. They’re also unique because the cookies contain no vanilla. The result is amazing!
I found a copy-cat recipe and have been very happy with the results!
|Cream the butter and sugar|
|Don't crowd the parchment-lined cookie sheets|
Almost Levain Chocolate Chip Walnut Cookies
1 C. unsalted butter, chilled
1 C. light brown sugar
1/2 C. granulated sugar
2 large eggs
3/4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. fine sea salt
3/4 Tbsp. cornstarch
3-1/3 C. all-purpose flour
2 C. semisweet chocolate chips
1 C. chopped walnuts, toasted *See Note
Heat the oven to 350 degrees. Line cookie sheets with parchment paper.
In a large mixing bowl, cream the butter and sugars with an electric mixer on medium speed. Add the eggs, one at a time, until mixed well. Stir in the baking powder, baking soda, salt, and cornstarch, mixing until blended. Gradually add the flour, mixing until just blended. Fold in the chocolate chips and walnuts, ensuring they are evenly distributed in the cookie dough.
Divide the cookie dough into 12 equal parts. Loosely form each part into a hamburger patty shape, placing 4 cookies to a cookie sheet. Place the cookie sheets in the freezer for 30 minutes before baking (The "patties" can also be frozen for up to 1 month before baking).
Bake 20 to 25 minutes or until the edges are golden brown (it is okay if the cookies are still a little gooey in the middle!). Allow the cookies to cool 5 to 7 minutes before removing from the cookie sheets.
adapted from littlebittybakes.com
*Note - Click on this link for information on toasting walnuts