Copycat Levain Cookies

From Rachel’s Kitchen

Yield: 9 large cookies 6 oz | Prep time: 10 min
Cook time: 12 min | Chill Time: 30 min | Total time: 52 min

Ingredients

  • 1 cup (2 sticks / 227 g) unsalted butter, cold, cubed

  • 1 cup (200 g) light brown sugar, packed

  • ½ cup (100 g) granulated sugar

  • 2 large eggs, room temperature

  • 1 ½ cups (170 g) cake flour

  • 1 ½ cups (187.5 g) all-purpose flour

  • 1 teaspoon cornstarch

  • 1 teaspoon baking soda

  • ½ teaspoon kosher salt

  • 2 cups (364 g) semi-sweet chocolate chips

  • 2 cups (234 g) walnuts, roughly chopped

Instructions

  1. Line a baking sheet with parchment paper. Set aside.

  2. To the bowl of a stand mixer fitted with the paddle attachment, add cold butter, brown sugar, and granulated sugar. Mix on medium speed until light and creamy (about 3-4 minutes).

  3. Add eggs, one at a time, mixing well after each addition, scraping the side of the bowl as needed.

  4. In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt.

  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.

  6. Mix in the chocolate chips and walnuts until evenly distributed throughout the dough.
    Note: You can remove the walnuts from this recipe and the cookies still turn out well.

  7. Divide the dough into 9 equal portions (about 6 ounces each). Shape each portion into a rough ball, but do not flatten them. Place the dough balls onto the lined baking sheet and transfer to the refrigerator to chill for 30 minutes, up to 24 hours.

  8. When ready, preheat oven to 400°F and line 3 large baking sheets with parchment paper.

  9. Place the chilled cookie dough balls on the baking sheets, spacing each about 3 inches apart (about 4 per sheet).

  10. Bake for 10–11 minutes, or until the cookies are golden brown around the edges, but the middle is still slightly underbaked.

  11. Allow baked cookies to rest for 10–15 minutes(or longer) before enjoying.

    Notes

    • Freezing Chocolate Chip Walnut Cookies

      You can freeze these chocolate chip walnut cookies before they are baked or after. Here is how:

      • To freeze after being baked, let the cookies cool completely. Then, store them in a freezer-safe container, making sure to label and date the container. Let them thaw at room temperature when ready to enjoy.

      • To freeze the cookie dough, scoop the dough onto a lined baking sheet. Place the baking sheet in the freezer for about an hour, or until frozen. Once frozen, store the cookie dough in a freezer-safe container for up to three months, labeling and dating the container. When ready to bake, simply bake from frozen, adding a couple of minutes to the baking time.

Recipe from I Am Baker

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