Levain Bakery Chocolate Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
240g unsalted butter, softened and diced
02 -
135g light brown sugar
03 -
100g sugar
04 -
2 large eggs
05 -
120g homemade cake flour
06 -
180g all-purpose flour
07 -
1 teaspoon baking powder
08 -
1 teaspoon baking soda
09 -
0.5 teaspoon sea salt
10 -
250g walnut halves
11 -
350g large chocolate chips or chunks
# Instructions:
01 -
Preheat the oven to 200°C (400°F).
02 -
Place diced butter into a mixing bowl and beat on low speed. Add the sugars and continue beating on medium speed until the mixture is smooth, about 1 minute.
03 -
Add the eggs to the butter and sugar mixture and beat on medium speed until just incorporated, approximately 30 seconds.
04 -
Turn the mixer off. Add the homemade cake flour, all-purpose flour, baking powder, baking soda, and sea salt. Mix on low speed until the dry and wet ingredients are fully combined.
05 -
Stir the walnuts and chocolate chips into the batter evenly using a rubber spatula.
06 -
Divide the dough into 8 equal portions, approximately 170g each. Use your hands to shape the cookie dough into rough shapes without flattening.
07 -
Place 4 cookies per baking pan and bake for 11 minutes. The cookies should have slightly golden tops and bottoms. Do not overbake.
08 -
Let the cookies cool for 15 minutes before serving.
# Notes:
01 -
To create homemade cake flour, mix 120g all-purpose flour with 2 tablespoons cornstarch. Sift the mixture 3 to 4 times.
02 -
For a variation, substitute milk chocolate chips with dark chocolate chips or chocolate chunks.