Famous Levain Bakery Gooey Chocoate Chip Walnut Cookie Recipe!!!!

These cookies turned out just the way I pictured them! They are gooey on the inside and crispy on the outside. This is not the official Levain bakery chocolate chip cookie recipe because that recipe is top secret! But I did lots of research and found one that was as close to it as possible. And I have to say, it lived up to every expectation! I am literally in love with these cookies!

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Chocolate Chip Levain Bakery Cookies
Ingredients:
Butter: 1 cup (226 grams), cold, cut into cubes
White Sugar: 1/2 cup (100 grams)
Light Brown Sugar: 3/4 cup (150 grams), packed
Eggs: 2 large
All-Purpose Flour: 1 1/2 cups (180 grams)
Cake Flour: 1 cup (120 grams) - To make your own, replace 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch per cup needed.
Baking Soda: 1 teaspoon (5 grams)
Baking Powder: 1 teaspoon (4 grams)
Walnuts: 2 cups (230 grams), halves and whole
Semi-Sweet Chocolate Chips: 2 cups (340 grams)
Directions:
1. Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the cold cubed butter until slightly softened. Add the white and light brown sugars, and beat until well combined.

3. Add Eggs: With the mixer on low, add the eggs one at a time, mixing well after each addition.

4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cake flour, baking soda, and baking powder.

5. Mix Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, pulsing at first to prevent the flour from flying out. Mix until just combined.

6. Add Walnuts and Chocolate Chips: Stir in the walnuts and chocolate chips until evenly distributed. The dough will be thick and sticky.

7. Form Cookies: Measure out 6-ounce (170 grams) portions of cookie dough. Roughly shape them with your hands for a rustic look, ensuring not to compress or smooth out the dough too much. Each portion should be about 3/4 cup in volume. Place on the prepared baking sheet, spacing them well apart.

8. Chill: (Optional) Chill the formed dough balls in the refrigerator for at least an hour, or until ready to bake.

9. Bake: Bake in the preheated oven for about 9-10 minutes, or until the edges are golden but the centers are still soft and gooey.

10. Cool: Allow the cookies to cool on the baking sheet for at least 15 minutes before transferring to a wire rack to cool completely. This resting period helps the cookies set properly.

Enjoy your New York-style Chocolate Chip Walnut Cookies with their characteristic crispy edges and gooey centers!

Feel free to adjust the size of the cookies according to your preference, keeping in mind that the baking time may vary. Happy baking!
NOTE: If you do not like gooey cookies then this is NOT the recipe for you.
If you are looking for a more classic chocolate chip cookie, you can find many recipes on my cookie playlist here:    • Yummy Cookie Recipes!  

Unfortunately, I cannot take credit for this deliciousness, so I would like to thank A Bountiful Kitchen for this recipe. You can view more detailed directions here: https://abountifulkitchen.com/levain-...

Music: www.bensound.com