Levain Copycat Cookies
Indulge in these large, thick cookies loaded with rich chocolate chips and crunchy walnuts, offering a delightful contrast of crispy edges and a chewy center.
Ingredients
Dry Ingredients
- 2 cups all purpose flour Provides structure and chewy texture.
- 1 cup cake flour Contributes tenderness for a lighter crumb.
- 1 teaspoon baking powder Helps the cookies rise.
- 1 teaspoon baking soda Provides lift and browning.
- 1 teaspoon kosher salt Enhances all flavors.
Wet Ingredients
- 1 cup cold unsalted butter Creates a rich texture.
- 3/4 cup packed light brown sugar Adds moisture and a caramel flavor.
- 3/4 cup granulated sugar Sweetens and aids crispness.
- 2 large eggs Adds richness and binding.
- 2 teaspoons vanilla extract Infuses warm flavor.
Add-ins
- 2 cups chocolate chips Provides creamy chocolate goodness.
- 1 cup coarsely chopped walnuts Adds nutty crunch.
Instructions
Preparation
- Step 1: Line the baking sheet with parchment paper.
- Step 2: In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
Mixing
- Step 3: In a stand mixer, beat the cold butter until it loses shape.
- Step 4: Add both brown and granulated sugars, mixing for about 1 minute.
- Step 5: Incorporate the eggs and vanilla extract, mixing until smooth.
- Step 6: Gradually add the reserved flour mixture, then fold in chocolate chips and walnuts.
- Step 7: Shape the dough into large balls (about 6 ounces each) and chill for at least 90 minutes.
Baking
- Step 8: Preheat the oven to 375°F and place an empty cookie sheet upside down on the middle rack.
- Step 9: Spread four dough balls on a separate cookie sheet and bake one sheet at a time for 20-26 minutes, checking for doneness after 15 minutes.
- Step 10: Allow cookies to cool on the pan for 10 minutes before transferring.
Notes
These cookies are freezer-friendly! Store in an airtight container or freeze for later enjoyment.