Jumbo Chocolate Chip Walnut Cookies [Levain style] Recipe

by Lisa Maliga, copyright 2022

If you like big cookies, have I got a recipe for you! These jumbo chocolate chip walnut cookies are similar to the famous Levain Bakery cookies. But they differ in two ways: the cookies are just over four ounces, [Levain’s are 6 ounces], and contain pure vanilla extract. They are still big, thick and chunky — yet soft on the inside due to the cake flour and corn starch. Another key is the short baking time on a higher temperature than conventional chocolate chip cookies.

With Valentine’s Day coming soon, these will be a sweet and thoughtful gift. Bake someone happy with these delightful jumbo chocolate chip walnut cookies!

INGREDIENTS:

1 cup unsalted butter cold, cut in cubes

1 cup organic raw brown sugar https://amzn.to/3zNFh99

1/2 cup granulated cane sugar https://amzn.to/2JLTRrX

2 large eggs, cold

2 teaspoons pure vanilla extract https://amzn.to/3qls56e

1 cup all-purpose flour https://amzn.to/3mJ8TNu

1 cup cake flour https://amzn.to/34AzGrj

2 teaspoons corn starch https://amzn.to/3Fg2xOi

1 teaspoon baking powder https://amzn.to/3r2FTDP

3/4 teaspoon baking soda https://amzn.to/3tg5qfK

1/2 teaspoon pink Himalayan salt https://amzn.to/2Vymifl

1 1/2 cups semi-sweet chocolate chips https://amzn.to/39KAVEL

1 cup chopped walnuts https://amzn.to/333p6bU

EQUIPMENT:

Stand mixer or hand mixer
Measuring cups/spoons
Whisk
Spatula
Cookie/ice cream scoop
Large baking sheet
Parchment paper/Silpat
Oven thermometer

A stack of freshly-baked chocolate chip walnut cookies

INSTRUCTIONS:

Oven temperature: 400 degrees Fahrenheit/205 degrees Celsius

Bake time: 11 minutes

* In a large bowl, sift together flour, baking soda, corn starch, baking powder and salt. Whisk until combined.

* In the bowl of a stand mixer, beat butter, and sugar until it’s well-combined, which will be a paste-like texure. You can also use a hand mixer or mix with a whisk or wooden spoon.

* Add the eggs, one at a time, followed by the vanilla extract. Blend well.

* Stir in the dry ingredients until well blended. The dough will feel quite stiff.

* Mix in the chocolate chips and walnuts.

* Form into balls approximately 4.2 to 4.5 ounces [119 to 127 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.

* Preheat oven.

* The cookies should be at least 3 inches apart. Bake on center rack for about 11 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made nine [9] 4.2 to 4.5-ounce cookies.

Store cookies in an airtight container.

If serving the next day, bake in oven/toaster oven for about 5-6 minutes at 350 degrees.

I’ve added links to some of the ingredients. They are only suggestions, of course.

Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won’t spread a lot. You want dry dough. Mix minimally but mix enough to ensure that everything’s well incorporated.

Adding nuts makes cookies healthier, more rustic looking, and helps hold the shape better. If you don’t like walnuts, substitute pecans, macadamia, cashews, etc. Or don’t use any at all.

I used callets [Callebaut brand chocolate chips] and some chunks of a chopped up 70% cacao chocolate bar.

Happy baking!

Freshly baked and split in half to show the inner goodness. Bake someone happy with these cookies!

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One thought on “Jumbo Chocolate Chip Walnut Cookies [Levain style] Recipe

  1. Pingback: Levain Bakery Chocolate Chip Walnut Cookies Review – lisa maliga

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