Description
Thick, bakery-style Levain chocolate chip cookies with crisp golden edges and a soft, gooey center loaded with chocolate chips and crunchy walnuts.
Ingredients
- 1 cup (230g) cold unsalted butter, cubed
- 3/4 cup (150g) light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (375g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
- 1 cup (120g) chopped walnuts
Instructions
- Preheat oven to 400Β°F (200Β°C). Line a baking sheet with parchment paper.
- In a large bowl, beat cold cubed butter with brown sugar and granulated sugar until just combined and slightly chunky.
- Add eggs one at a time, mixing lightly after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually mix dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in chocolate chips and chopped walnuts evenly.
- Divide dough into large portions (about 6β8 cookies). Shape into tall mounds without flattening.
- Bake for 9β12 minutes until the tops are lightly golden but centers remain soft.
- Allow cookies to cool on the baking sheet for 10β15 minutes before transferring.
Notes
- Do not overbake to maintain the gooey center.
- Use cold butter for the signature thick texture.
- Chill dough for 30 minutes if cookies spread too much.
- Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American