Levain Chocolate Chip Walnut Cookies
Adding this to my collection of chocolate chip cookie recipes!
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A warm chocolate chip cookie is one of life’s greatest luxuries. What better way to end a meal than with a cookie that screams “sensational!”? These cookies have some serious street cred, having earned legendary status in the New York cookie scene. Local favorite Levain Bakery makes these cookies every day. Inspired by these cookies and my homemade steakhouse menu with a “New York” theme, I felt compelled to skip New York cheesecake and bite into a New York chocolate chip cookie instead.
These cookies are as close to perfection as a cookie can get. The ingredients are all very familiar to chocolate chip cookie-making. Butter, equal amounts of white and brown sugar, dark and milk chocolate chips, and chopped walnuts. Part of the secret of these cookies is cold. Cold cubed butter, rather than room temperature or melted butter, works mysterious magic on these cookies, and a generous chilling time before baking helps the cookies achieve their glorious chewiness.
I was mindful of this dessert choice to conclude my luxurious steakhouse menu. After a big meal, we’re not always craving a heavy dessert but I wanted a little something sweet to cap off the meal. I serve these with cool vanilla ice cream and a warm cup of coffee (or espresso) to cap off an absolutely stunning meal.
If there are any cookies leftover, I wrap them up and send them off with my happy friends to enjoy as a late-night snack or the next day with coffee at breakfast. What better parting gift to share with my guests?!
Levain Cookies are enjoyed along with Dry-Aged NY Strip Steak, Iceberg Wedge Salad, Oysters Rockefeller, and Crispy Potato Latkes with Creme Fraiche and Roe.
Levain Chocolate Chip Walnut Cookies
Ingredients
- 2 cups all purpose flour
- 1 1/4 cups cake flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted cold butter, cubed
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 cup dark chocolate chips
- 1 cup milk chocolate chips
- 1 cup walnuts, chopped and toasted
- 2 whole eggs, lightly beaten
- 1 teaspoon vanilla extract
Preparation
- In a bowl, whisk together the flours, baking powder, baking soda, and kosher salt in a bowl until combined. Set aside.
- Add cold cubed butter to the stand mixer and beat for 1 minute on medium high speed to slightly soften the butter.
- Add both sugars to the mixer and beat for an additional minute.
- Now, add the dry ingredients in two batches until incorporated into the butter mixture. It should look like a crumbly streusel topping for a coffee cake at this point.
- Add both chocolate chips and toasted walnuts to the crumbly mixture and mix quickly until just incorporated.
- Pour in beaten eggs and vanilla with the mixer on low speed until the batter comes together and looks like tacky cookie dough. Remove from kitchen aid.
- Use a spatula to fold together some of the unincorporated bottom of the dough until worked in, then weigh the batter to 6 oz. each, gently form each cookie into a rustic ball and place onto two prepared parchment-lined sheet trays.
- Freeze for at least 60 minutes or if you have time, in the fridge overnight.
- Preheat the oven at 375°F.
- Remove from the freezer and place in the middle rack of the oven. Bake for 18 - 23 minutes.
- Remove cookies to a wire rack to cool for 5 minutes, then enjoy with vanilla ice cream.