Levain Bakery Chocolate Chip Walnut Cookies
Have you guys heard of the Secret Recipe Club? If you’ve been reading my blog for a while now, you’ll notice my monthly posts about it. Being part of the club has been so much fun. I have been loving getting assigned new blogs every month that I have never seen before. It has been a lot of fun and I recommend considering signing up yourself.
This month, I was assigned Bluebonnets and Brownies. If you haven’t seen Amber’s blog, seriously, go check it out. I had a really hard time narrowing down which recipe I wanted to make this month. After playing with a few ideas, I decided on the Levain Bakery Chocolate Chip Walnut Cookies.
I’ve never had a Levain cookie, but I’ve heard amazing things about their cookies. And honestly, if the cookies that came out of my oven are anything like the ones from the bakery, then they’re worth the praise.
You all know I’ve always been a HUGE fan of Alton Brown’s The Chewy. But honestly, these might be my new favorite chocolate chip cookie. For starters, they’re huge. I used the ice cream scoop that I use to portion cupcake batter for the cookie dough. And just look at how many chocolate chips and walnuts are in each cookie. They’re perfectly chewy on the inside and crisp around the edges. I can’t say enough about these cookies. Seriously, go make them.
Two Years Ago: Baked Pork Chops with Parmesan-Sage Crust
Four Years Ago: Pumpkin Cookies
Levain Bakery Chocolate Chip Walnut Cookies
Yield: 20-24 large cookies
Ingredients:
2 sticks (1 cup) chilled butter
1/2 cup Sugar
1 cup brown sugar
2 large cold eggs
2 cups flour
1 cup cake flour
1 tsp Kosher salt
1 tsp baking powder
1/4 tsp baking soda
1 Tbsp cornstarch
1 cup 60% bittersweet chocolate chips
1 cup milk chocolate chips
1 cup toasted chopped walnuts
Directions:
In a medium sized bowl combine flours, salt, baking powder, baking soda, and corn starch. Whisk for a solid 1-2 minutes until all dry ingredients are well mixed and there are no lumps in the flour mixture.
Cube 1 cup (2 sticks) of chilled butter into 1″ pieces. Put white and brown sugar in a stand mixer bowl or large mixing bowl and mix until well combined and almost all lumps have disappeared. Add cold cubed butter and continue to mix at medium speed. Add eggs, one at a time, continuing mixing until well incorporated.
Add flour mixture to sugar/egg mixture in increments until fully incorporated. Remove from stand mixer and mix in chocolate chips and walnuts by hand.
Refrigerate cookie dough overnight.
Preheat oven to 375F.
Using a large spoon or ice cream scoop, distribute dough onto baking trays lined with parchment paper. For trays with 6 dough balls, bake about 14-15 minutes, 12 minutes for trays with less dough balls. As is the Levain style, the cookies should be removed from the oven when they look slightly underdone. They will continue to cook as they cool.
Recipe from Blue Bonnets and Brownies, originally from Parsley, Sage, Desserts, and Line Drives
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
oh no! that’s too bad he had to guess… they look awesome and i bet they taste better too!
I will GLADLY be your taste tester for all these candy bars! Looks great!
these look amazing!!! I want to try all three kinds 🙂 How do you think these would hold up if I gave them out as gifts a day or two after making them? Do they have to be refrigerated?
I kind of want to go trick or treating at your house with these candies! I got a recipe from King Arthur Flour to make Twix bars that I’m dying to try out!
Laura – I don’t know if they have to be refrigerated. I kept mine in the freezer and we snacked on them for over a week.
Fun and Fearless – If you decide to make Twix – let me know cause I want in on that!
This is an entire blog about candy, chocolate bars, and sugary stuff? I think I have just fallen in love.
I didn’t read down far enough in the post, I got too excited when I realized what I had stumbled upon, but i have to go back to see if you gave the Snicker’s bar recipe!
I’m sooooo going trick-or-treating at your place! You are amazing with your baking skills, absolutely amazing.
Those look delicious!!!
These look great! Thank you for submitting these to the ATTYC event!
Snickers bars are definitely my favorite candy as well and I’m trying to stay away from them due to all the junk that’s in the ingredients list. I may have to make these some day (saving the recipe!).
Your husband is hilarious – mine would probably have the same reaction. 🙂
These look so yummy! 🙂 How many Kraft caramels did you use? Thanks.
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