Monday, March 16, 2020

Chocolate chip walnut cookies

Levain Bakery Chocolate Chip Walnut Cookies

1 cup butter, unsalted ideal
3/4 cup light brown sugar
1/2 cup sugar
2 eggs
1 cup cake flour
1 1/2 all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp course sea salt
2 cups walnut halves
2 cups semi sweet chocolate chips

Refrigerating dough for 30-45 minutes after shaping and before baking is recommended.

If you omit walnuts, you need to add something in its place, like 2 cups of chocolate chip cookies or increasing flour by 1/4 cup.

Preheat oven to 400 with rack in middle of oven. Cream together butter and both sugars. Add eggs and beat on medium just until incorporated, about 30 seconds. Mix together dry ingredients in a separate bowl and then add to wet ingredients. Mix in walnuts and then chocolate chips. Mix just until incorporated. Divide dough into 8 equal parts about 6 oz each. Cookies are meant to be roughly shaped. Do not flatten the dough. Bake for 11 minutes. Cool for 15 minutes before serving. Best served chilled.

Aunt Sally makes hers 3.5-4 oz each. This is still a really huge cookie! I make them even smaller.

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