Levain Bakery-Style Chocolate Chip Cookies

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Ingredients

• 1 1/4 cups (280 grams) unsalted butter
• 1 pound (450 grams) dark chocolate, roughly chopped
• 1 1/2 cups (230 grams) cake flour
• 2 cups (275 grams) all-purpose flour
• 1 teaspoon (5 grams) kosher salt
• 2 teaspoons (8 grams) cornstarch
• 1/2 teaspoon (6 grams) baking soda
• 1 1/4 cups (285 grams) light brown sugar
• 1/2 cup (115 grams) white granulated sugar
• 2 eggs
• 3 egg yolks
• 2 cups (165 grams) rough-chopped walnuts

Instructions

1. Melt the unsalted butter and set it aside to cool slightly. Roughly chop the dark chocolate.
2. In a medium-sized bowl, combine cake flour, all-purpose flour, kosher salt, cornstarch, and baking soda.
3. In a stand mixer, whisk together brown sugar and white granulated sugar with the melted butter until creamy.
4. Add eggs and egg yolks one at a time, mixing well after each addition. Switch to the paddle attachment.
5. Gradually mix in the flour mixture until smooth. Fold in the walnuts and chopped chocolate.
6. Chill the dough in the refrigerator for at least 45 minutes.
7. Scoop out 6-ounce portions of dough and shape into tall balls. Place on parchment-lined baking sheets.
8. Refrigerate the dough balls for an additional 25 minutes. Preheat the oven to 425°F (220°C).
9. Bake the cookies for 10-13 minutes until lightly browned on the outside but slightly underdone inside.
10. Enjoy your Levain Bakery-style chocolate chip cookies!

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