The BEST Chunky Cookie Recipe Ever| Karamel Bakery Chocolate Chip Cookie| Giant Levain Style Cookies

This chocolate chip cookie recipe makes the best levain bakery-style or caramel-style cookies. This recipe is my take on them and the good news, they are easy!! If you love thick chunky cookies that are crispy crunchy on the outside and gooier molten on the inside, this recipe is for you. I have so many cookie hacks and tips in the video that will ensure you get the best cookie every single time.

Recipe - Makes 6 Larger (170gm cookies) or 8 Medium (125gm Cookies)

1/2 cup (113gm) Butter - Colder than Room Temperature*
2/3 cup (135gm) Brown Sugar - I mixed 67gm Brown + 67gm Dark Brown
1/2 cup (100gm) White Sugar - Add 125gm if you like more sweet
2 Large Eggs + 1 Yolk - Straight from the fridge
1.5 tsp Vanilla
1.5 cups + 2 tbsp (200gm) AP Flour
1/4 cup (25gm) Corn Starch / corn flour
1/4 tsp (1.5gm) Baking Soda
1 tsp (4gm) Baking Powder
1/2 heaping cup ( approx 115gm) Semi-Sweet Chocolate ( I used 55% baking chocolate chips)
1/2 cup ( approx 100gm) Dark Chocolate ( I used 70% snacking chocolate)
1 cup (100-115gm) Walnut - Can be replaced with more chocolate chips or 2 tbsp flour
1.5 tsp (9gm) kosher salt

The temp of the butter is very important. If it's too soft and melting the cookie will spread more. Ideally, the butter should be at a temperature where you should be able to press it and leave an indent that holds shape.

**If you are baking them post-freezing in the winter months you might want to Give them 5-8 on the counter or in the fridge (depending on how cold it is) before putting them in the oven.

NOTE: If it's too hot & humid or your cookie dough is too soft, freeze them for an hour and bake frozen.

Method:
1. Whisk butter (not whip). Then add sugar and whip again to a crumb-like texture.
2. Add eggs and whip on medium to medium-high (speed 6 of kitchen aid) for a minute or two until a bit fluffy and pale in color.
3. Change to paddle attachment or use a spatula and gently fold in dry ingredients, just a couple of stirs. DO NOT OVERDO IT! Also, the dough will be a little wet and hence it's mandatory to chill it.
4. Now add all chocolate and walnuts. Divide the dough into 6 cookies each weighing 170gm or 6oz for large giant cookies.
5. Let the raw cookie dough balls chill for at least an hour in the fridge or freezer depending on the weather.
6. bake at 380F for 18-20mins or till the top of the cookie is no longer shinny or glossy.
7. Let cool on a wire rack for 8-10min. Serve & Enjoy!