You’ve asked for it☺️ PS:the original recipe still is good if you like less sweet and scony texture, my hubs absolutely love the old recipe.
Yield:4 big cookies
1/2 cup + 3 Tbsp cold Butter cut into cubes
1/2 cup Brown Sugar
1/4 cup White Sugar
1cup Ap Flour
1/2 cup Cake Flour
1 tsp Cornstarch
1/2 tsp salt
1/2 tsp Baking Soda
1 & 1/4 cup Semi Sweet Chocolate Chips
1 cup chopped Walnuts
1. Preheat oven to 400F. Sift all the dry ingredients and set aside.
2. Cream butter and sugars together until light in color about 3 minutes.3. Add in the egg and mix until well combined.
4. Add in the dry ingredients, Chocolate and nuts and mix until it comes together. Do not over mix.
5. Form in 4 big small balls. Arrange in the pan, an inch an half apart.
6. Refrigerate the balls for 15 minutes before baking.
7. Bake for 14 minutes, turning the pan halfway.
** Note: know the strength of your oven, if you have a strong convection oven, you might want to lower the temp.
8. Enjoy!!! ☺️☺️
Our Family eats clean during the week, literally eats grass, super clean and workout on the 5 days we work. But on the weekend, it’s a different story. We eat whatever the hell we want and we don’t give a crap. I’m no perfect, I fell off the wagon quite a few times. Like I would meal prep on Monday but not eat it because I decided I would wanna eat a cookie. Well Levain Bakery’s Instagram account is to blame for a couple of times I was really bad. Yes, I follow them on Instagram. If you don’t, you should. They only sell the best cookie in the world and being located in NYC, I think that is legit. And since NYC is quite far, economically, I cannot afford to try it =(. But you know what, experimenting in my kitchen will get me a couple of blocks close. Don’t get me wrong, I have not tried it so I’m not sure if this recipe is even close, but I did my research. From what I’ve read, its normally a chewy cookie on the outside, but when you bite into eat, it’s moist and rich on the inside. Esthetically, it’s massive. It’s probably as big as a newborn’s head.
With this recipe, there are 4 points that I think it’s different from a basic b*tch chocolate chip cookie recipe. and here there are:
- The Flour: Well as you can see (if you already have googled Levain’s cookie.) Levain’s cookie is massive. You would think just add more flour to your chocolate chip cookie recipe and it should add more volume to your cookie. Not quite accurate. Adding more flour means more “bready” consistency. So instead, I added cornstarch to the recipe. I don’t know the science behind it but cornstarch will add that volume to your cookie without extra gluten Development.
- The butter: Normally, chocolate cookie recipe calls for melted butter. This makes your cookie flat and perfectly round. For this recipe, we do not want that. We are kind of like using a pie crust technique by using cold butter with this recipe.
- The Portion. No scooper allowed on this recipe. Be bold. Be a nomad lol. It’s a huge cookie. So make an almost 3/4 of a cup cookie portion, Make it round like a ball and don’t flatten it.
- The temperature. We are gonna be cooking at a higher temperature with a shortened cooking time.
With all those points mentioned, here is the recipe I came up with. By the way, my husband is obsessed with this recipe and if you know Jack, he does not like anything sweet, so that should something, right?
Yield 8 Massive cookies
2 &3/4 cup All purpose flour + 1 tbsp for walnuts & chocolate
1/4 cup Cornstarch
1/2 tsp Salt
1/2 tsp Baking soda
2 cups Semi sweet chocolate chips
2cups chopped wallnuts
1 cup cold butter, cut into cubes
1 cup brown sugar
1/2 cup white sugar
2 Large eggs
- Preheat oven to 400f or 204C.
- Sift all the dry ingredients, flour, salt & baking soda, set aside.
- In a bowl, toss the chocolate chip ,1tbsp flour & wallnuts & set aside.
- In a large bowl, cream the butter and brown & white sugar together.
- Add in the sifted dry ingredients until just combined.
- Fold in the chocolate chips and the walnuts mixture.
- Form 8 big balls. The dough will be dry but that’s what we are looking for.
- Bake for 6 minutes and turn the pan and then bake for an additional 6 minutes (total of 12 minutes)
- Let it cool down on a rack.
- Enjoy! =)
THIS BLOG IS DEDICATED TO MY SISTER KRISTINE. YOU ARE SUCH A GREAT MOTHER. YOU INSPIRE ME EVERY SINGLE DAY. I LOVE YOU.