Levain Bakery Chocolate Chip Walnut Cookies

Step 1

Pre heat oven to 400 degrees and set rack in middle of oven.

Step 2

Place butter into bowl and turn mixer on low. If using a stand mixer, use the paddle attachment.

Step 3

Add sugars and beat butter until smooth on medium speed. This should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and is no longer visible in pieces.

Step 4

Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.

Step 5

Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together.

Step 6

Pour the walnuts into the batter all at once. Pulse the batter 5-6 times.

Step 7

Pour the chocolate chips into the batter and pulse again 5-6 times.

Step 8

Pour the batter out onto a clean surface. Fold the dough together a few times until all of the chocolate chips and walnuts are mixed into the batter.

Step 9

Divide the dough into 8 equal pieces about 6 oz each. Use your hands to shape cookies. Do not use a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough.

Step 10

Bake 4 cookies per pan, for 11 minutes on regular bake or 400 convection bake for 8-9 minutes.

Step 11

The cookies are done when the top is a bit golden and the bottom is also golden.

Step 12

Do not over bake. Let cool for 15 minutes before serving.

Step 13

To make the cookies without walnuts, see recipe notes below!