Levain Bakery Chocolate Chip Walnut Cookies
Description
If you're searching for the perfect chocolate chip cookie, look no further than Levain Bakery's recipe. These soft, thick cookies are packed with walnuts and semi-sweet chocolate chips, and they have a slightly crispy edge. They are the perfect balance between chewy and crunchy. It's no wonder that these cookies have become so popular.
The secret to this recipe is the way it is prepared. By using the creaming method, the butter and sugar are creamed together until light and fluffy. This helps to create a light and airy cookie. The addition of baking soda also helps to make the cookie rise, giving it its signature thick texture.
These cookies are sure to be a hit with everyone. Whether you're serving them up for a party or just as a treat for the family, Levain's recipe will be a hit.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
1 cup chopped walnuts
Instructions
1. Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla extract.
4. With the mixer on low speed, slowly add the dry ingredients and mix until just combined. With a rubber spatula, fold in the chocolate chips and walnuts.
5. Using a 2-ounce scoop, scoop the dough onto the prepared baking sheets, spacing the cookies at least 2 inches apart. Bake for 12 to 15 minutes, until golden brown and slightly firm to the touch. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Stand mixer
- Rubber spatula
- 2-ounce scoop
- Baking sheets
- Parchment paper or silicone baking mats
- Wire rack
Notes
For best results, use a stand mixer. If you do not have one, you can use a hand mixer. You can also mix the dough by hand, but it will take longer to cream the butter and sugar together.
These cookies can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the dough for up to 3 months.
Nutrition
Serving size: 1 cookie
Calories: 160 kcal
Carbohydrates: 20 g
Protein: 2 g
Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 20 mg
Sodium: 150 mg
Potassium: 50 mg
Fiber: 1 g
Sugar: 11 g
Vitamin A: 4.9 %
Vitamin C: 0 %
Calcium: 2.2 %
Iron: 6.3 %
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