Levain Bakery NYC Cookies
Equipment
- 1 stand mixer with paddle attachment
- 1 large mixing bowl
- 1 Small bowl
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
Ingredients
- 1 cup unsalted butter cold and cubed
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup walnuts roughly chopped
Instructions
- Preheat the oven to 410°F (210°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar using a stand mixer until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate small bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the chocolate chips and walnuts until evenly distributed.
- Divide the dough into 8 equal portions and place them on the prepared baking sheet.
- Bake in the preheated oven for 12 minutes, or until the edges are golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer the cookies to a cooling rack to rest for an additional 10 minutes before serving.
Notes
For best results, use cold butter directly from the fridge to achieve the perfect texture in your cookies. Don't overmix the dough after adding the flour to ensure the cookies remain tender and soft. If you prefer a different nut or want to make the cookies nut-free, feel free to substitute or omit the walnuts.
Tried this recipe?Let us know how it was!