Levain Bakery Chocolate Chunk Cookies
 
Prep time
Cook time
Total time
 
Adapted from Brown Eyed Baker
Serves: 12 cookies
Ingredients
  • 3 cups (13.5 oz) bread flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ¾ tsp. kosher salt
  • 1 cup unsalted butter, cold and cut into cubes
  • ¾ cup + 4 tsp. (6 oz) light brown sugar
  • ½ cup granulated sugar
  • 2 eggs, cold, lightly beaten in a separate bowl
  • 1 tsp. vanilla extract
  • 1½ cups semi-sweet chocolate chunks
  • 1 cup walnuts, toasted and coarsely chopped
Instructions
  1. Line a baking sheet with parchment paper or silpat; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of the bowl once (the batter will appear lumpy).
  4. Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Stir in the chocolate chunks and nuts with a rubber spatula.
  5. Divide the dough into 12 portions about 4 ounces each. Keep cookies in rough mounds (as opposed to flattening them out of trying to smooth them) and refrigerate 30 minutes before baking.*
  6. Meanwhile, preheat the oven to 375 degrees F.
  7. Bake for 15-18 minutes, or until cookies are light golden brown and just barely cooked in the middle.** Let cool on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
*Popping the cookie dough in the fridge before baking helps them keep their tall shape.
**Err on the side of under baking - these are best when they're gooey in the center!
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2016/03/levain-bakery-chocolate-chunk-cookies.html