Rich and filled with walnuts and chocolate chips, this chocolate chip cookie is so addicting to eat!
The motivation...
Lately, I have been craving that classic NYC Levain chocolate walnut cookies. If you have ever been to Levain's Bakery you know what I am talking about. These cookies are so good people wait all day to get one bite of these thick and rich cookies. While I was living in NYC I would go way too often to grab a bite of these cookies. The best part is now Levain bakery is all over NYC, upper east side, west village, and upper west side so you don't have to travel too far to find these amazing cookies. Next time you are in NYC I would highly recommend trying out these cookies.
Unfortunately, I am still in the process of recreating this classic cookie. I have yet to get it to taste and look exactly how I want it to. It has taken a lot of experimentation and many cookie batches but this cookie recipe is extremely close in flavor to the Levain chocolate chip walnut cookie. I will say they look more like a nestle toll house cookie. Whatever famous cookie you are craving, this cookie recipe is so damn good. You will want to keep eating these cookies all night long.
A few tips:
Butter - I semi-melt the butter for 30 seconds in the microwave to get a slightly wet cookie dough base. I find this step makes all the difference in adding flavor to the cookies.
Cornstarch - don't skip this step! The cornstarch makes the cookies heavier and thicker which is the consistency you want.
Walnuts - I blended my walnuts in a blender to get a crushed consistency. I prefer not to have large chunks of walnuts in my cookies. This is a personal preference and any size mix-in will taste delicious in these cookies! The walnuts add a nice flavor so if you like nuts I would recommend trying them out in these cookies.
Scooping the cookies - Levain cookies are extra-large so if you want to get that consistency I would do two scoops of cookie dough. I don't like my cookies very large so I only did one scoop of the cookie dough.
Refrigeration - Since the butter is semi-melted it is important to refrigerate the dough to make sure all the ingredients are mixed in well.
Baking - these cookies are baked at a high temperature to get an extra brown on the outside and a gooey center. You want to take these cookies out when they are still slightly undone. They will cook while cooling and become super moist and gooey in the center. If your oven is not calibrated properly the edges might brown too fast. You can lower the temperature slightly if that is the case to prevent premature browning.
Walnut Chocolate Chip Cookies
Serving size: 20 cookies
Total Time: 45 mins
Source: Adapted from the 101 greatest cookies on the planet by Erin Renouf Mvlroie
1 cup unsalted butter
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup cornstarch
2 3/4 cup flour all-purpose flour
2 cups semi-sweet chocolate chips
1 cup chopped walnuts
Step 1: Melt the butter in the microwave for 30 seconds until semi-soft. Add the softened butter into a bowl with the brown sugar and sugar. Mix until smooth.
Step 2: Whisk in the eggs. Add the salt, baking powder, baking soda, cornstarch, and flour. Fold in the chocolate chips and chopped walnuts. I blend up my walnuts so they form very small pieces. I prefer the pieces to be small in the cookies.
Step 3: Refrigerate for at least an hour. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. For extra-large cookies, scoop 2 tablespoons using a cookie scoop to form each cookie. Bake for 10 - 12 minutes. Take out when the inside still looks undone and let cool for 10 minutes.
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