Once you try this incredibly delicious and unique chocolate chip cookie, you will understand the craze! This recipe is a very close dupe of the infamous Levain chocolate chip cookie. Enjoy!
– Carolyn
Serves 4
Ingredients:
- 1¼ cups (280 g) unsalted butter
- 1 lb (450 g) dark chocolate (60-70% cacao)
- 1½ cups (230 g) cake flour
- 2 cups (275 g) all-purpose flour
- 2 tsp (8 g) cornstarch
- 1½ tsp (5 g) kosher salt
- ½ tsp (6 g) baking soda
- 1¼ cup (285 g) light brown sugar
- ½ cup (115 g) granulated sugar
- 2 whole eggs
- 3 egg yolks
- 2 cups (165 g) roughly chopped walnuts (preferably toasted*)
- 1 tsp flaked sea salt (I use Maldon)
Make Toasted Walnuts:
- Heat oven to 300°F. Place the walnuts on a cookie sheet and bake for 30 minutes. Remove and let cool. Store in the freezer.
Instructions:
Step 1
Melt the butter, set aside to cool a little.
Step 2
Chop the chocolate into small uneven pieces, set aside.
Step 3
In a medium-size bowl, whisk together both the cake and all-purpose flours, cornstarch, salt and baking soda.
Step 4
In a standing mixer fitted with the whisk attachment, mix together brown sugar and sugar on medium speed.
- Slowly stream in melted butter.
Step 5
Slowly add whole eggs and yolks, one at a time, and mix until you have a smooth homogenized mixture.
- Remove the whisk attachment and switch to the paddle attachment.
Step 6
Slowly add flour mixture and combine until the mixture is smooth.
Step 7
By hand, fold in the walnuts and chocolate pieces.
Step 8
Cover and chill dough in the fridge for 45 minutes (or longer).
Step 9
Scoop LARGE balls (6 oz/ 170 g) of dough and place all of them on one cookie sheet.
- I use a 4-oz disher or ice cream scoop to make heaping scoops of dough.
- The balls should be TALL, similar to a generous ice cream scoop.
- Refrigerate for 25 minutes (or longer) before baking.
Step 10
In the meantime, preheat the oven to 400°F CONVECTION, and prepare three cookie sheets with parchment paper.
- If you don’t have three cookie sheets, you can bake the cookies in batches.
- Best to leave the cookie balls in the fridge while baking the first batch.
Step 11
Transfer the cookie balls to the parchment-lined sheets so that you have only 4 balls per sheet.
Step 12
Bake for 10-13 minutes or until lightly browned on the outside; the inside should be chewy and just baked.
Step 13
Place the entire sheet on a cooling rack and immediately sprinkle with flaked sea salt.
- Let cool on the sheet for 5 minutes or so and then transfer the cookies directly onto a cooling rack.
