The last time I went to New York, my friend Bonnie told me I had to go to Levain Bakery and get one of each of their 4 cookies. I am so glad I listened. Levain Bakery is rumored to bake the best cookies in the world and they were soooo good. I actually went a second time when we were there and stocked up bringing a bunch home with me. I dream about these cookies! Literally once a week, I long for a Levain Bakery cookie. So, when my friend Alison Anderson posted a link to a recipe on instagram I almost died of excitement. The recipe was posted on the A Bountiful Kitchen website. Si loves Levain cookies as much as the rest of the world and spent weeks perfecting a copy cat recipe. I literally made the cookies that very evening. I made the walnut free version per request of my kids, but it almost felt like too much chocolate (can there be such a thing?). Next go I think I will throw the walnuts in and hope they don’t notice. Nevertheless, these were delicious and remniscent of Levain cookie in New York. Si also recently posted a dark chocolate/peanut butter chip recipe as well. I can’t wait to try that one!
LEVAIN BAKERY WALNUT CHOCOLATE CHIP COOKIES
- I C butter, cut into tablespoons
- 3/4 C light brown sugar
- 1/2 C sugar
- 2 eggs
- 1 C cake flour
- 1 3/4 C all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp coarse sea salt
- 2 C walnut halves
- 2 C semi-sweet chocolate chips
- Preheat oven to 400 degrees and set rack in middle of oven. Make sure oven is at heat for at least 15 minutes before throwing the cookies in.
- Place butter in bowl and turn mixer with paddle attachment on low.
- Add sugars and beat until smooth on medium speed. This should take about 1 minute. Mix until the butter pieces are completely blended with the sugar pieces and no longer visible in pieces.
- Add the eggs and beat on medium until just incorporated with butter and sugars, about 30 seconds.
- Turn mixer off. Add cake flour, all-purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until wet and dry ingredients are mixed together.
- Pour walnuts into batter all at once. Pulse the batter 5-6 times.
- Pour chocolate chips into the batter and pulse again 5-6 times.
- Pour the batter onto a clean surface. Fold the dough together a few times until all of the chocolate chips and walnuts are mixed into the batter.
- Divide the dough into 8 equal pieces. Use hands to shape cookies.
- (If you don’t have a convection oven–which I don’t–Si recommends refrigerating the dough at this point for 45 minutes to help the cookies hold their shape).
- Bake 4 cookies per pan for 11 minutes on regular bake or 8-9 minutes on convection bake.
- The cookies are done when the top is a bit golden and the bottom is also golden.
- Do not over bake. Let cool 15-60 minutes on the pan.
*No nut version: Increase the all-purpose flour to 2 C and increase the chocolate chips to 4 C.
*Mini version: Shape dough into 16 cookies rather than 8 and shorten baking time to about 5 minutes until top of cookie forms a crust.