Life-Changing Chocolate Chip Walnut Cookies (Levain Style)
Life-Changing Chocolate Chip Walnut Cookies (Levain Style)
Thick, Chewy, and Rich! Make Incredible Chocolate Chip Walnut Cookies Like You’re in New York
Introducing a truly special chocolate cookie recipe that’s a level above the rest! These cookies boast a delightful contrast: a slightly crisp exterior giving way to a wonderfully thick and chewy center. Packed generously with rich chocolate chips and the nutty crunch of walnuts, they offer an explosion of flavor that might just make you feel like you’re in a New York bakery. We guarantee you’ll love these – they’re sure to become your go-to, unforgettable ‘life-changing’ cookie!
Cookie Dough Ingredients- 100g unsalted butter, cold and cubed
- 160g cake flour, sifted beforehand
- 40g brown sugar
- 40g granulated sugar
- 1 large egg, at room temperature
- 1/2 tsp salt
- 3g vanilla extract (optional)
- 3g baking powder
- 80g couverture chocolate, roughly chopped
- 60g chopped walnuts (adjust to your preference)
Cooking Instructions
Step 1
First, in a large bowl, lightly whisk together 1 room temperature egg and 1/2 tsp salt until just combined. Don’t overbeat it.
Step 2
To ensure the best texture for your Levain-style cookies, it’s crucial to use cold butter! Add 100g of cold, cubed unsalted butter to your bowl. Then, add 40g of brown sugar and 40g of granulated sugar. The sugars play a key role in the cookie’s final texture.
Step 3
Mix the butter and sugars together using a hand mixer or a whisk. The key here is not to dissolve the sugars completely; mix until you can still feel the sugar granules and hear a slight ‘gritty’ sound. This will help create a crispier cookie surface.
Step 4
Gradually add the whisked egg mixture in 3-4 additions, mixing well after each addition. Adding it all at once can cause the mixture to separate. Be careful to incorporate it smoothly. At this stage, add 3g of vanilla extract for enhanced flavor; you can omit it if you don’t have it.
Step 5
Add the sifted 160g of cake flour and 3g of baking powder to the mixture. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients using a ‘figure-11’ motion (cutting through the center). Mix just until a few streaks of flour are visible. Overmixing can make the cookies tough, so be mindful. This gentle mixing helps achieve a tender cookie.
Step 6
Now, for the star ingredients! Add 80g of roughly chopped couverture chocolate and 60g of chopped walnuts. Gently fold them into the dough until evenly distributed. Feel free to swap out walnuts for other nuts or use different types of chocolate chips according to your preference.
Step 7
Wrap the cookie dough tightly in plastic wrap or place it in an airtight container. Refrigerate for at least 1 hour to chill and rest. Resting the dough allows the ingredients to meld and mature, deepening the flavor and improving the texture. This step also helps the cookies hold their shape better when baking.
Step 8
Once chilled, scoop out portions of dough, about 60g each, and roll them into balls. This recipe yields approximately 9 cookies. Place the dough balls onto a baking sheet lined with parchment paper, ensuring they have enough space between them. Bake in a preheated oven at 180°C (350°F) for about 15 minutes.
Step 9
Hot cookies fresh from the oven are very delicate and can easily break. Resist the urge to transfer them to a wire rack immediately! Let them cool on the baking sheet for about 10 minutes to set slightly. Then, carefully move them to a wire rack to cool completely. This allows them to firm up properly for the best texture.
