Based off of Joshua Weissman's Levain Bakery Recipe Remake
Serves: 10 - 12 cookies
Time: 5 hours - 30 minutes active time
Difficulty: Just Wright - Medium
Healthy Level: For the Soul - calories don’t count
Listening To: Music - Soul Playlist
INGREDIENTS:
1.5 cups cake flour
2 cups all purpose flour
1.5 teaspoons salt
2 teaspoons cornstarch
½ teaspoon baking soda
1.25 cups unsalted melted butter cooled
1.25 cups light brown sugar
½ cup white granulated sugar
1 teaspoon nutmeg*
2 eggs
3 egg yolks
2 teaspoons vanilla*
2 cups toasted walnuts
12 ounces dark chocolate (at least 60% cacao)*
DIRECTIONS:
Melt the butter in a small saucepan on the stove. Set aside to cool.
While melting the butter on one burner, in a cast iron skillet with no oil, place in the walnut and toast on medium - high heat until fragrant, about 5 minutes. Set aside.
Rough chop the chocolate into random sized pieces. Set aside.
In a medium sized bowl add all your dry ingredients, cake flour, all purpose flour, salt, cornstarch, baking soda and nutmeg, thoroughly whisk together and set aside.
In a stand mixer with the whisk attachment (or with a hand mixer), add in the light brown sugar and white sugar and place on medium speed slowly streaming in the melted butter. Whisk together until nice and creamy.
On slow speed, one at a time add in the 2 eggs, making sure to completely incorporate each egg before adding the next. Then do the same adding one egg yolk at a time until all three are incorporated. Once smooth and incorporated, add in the vanilla. Once that is added in, remove the whisk attachment and switch to the paddle attachment. If not using a stand mixer, the rest will be incorporated by hand stirring.
On slow speed slowly mix in the flour mixture, adding a little at a time and waiting for the flour to incorporate before adding more. Once dough is nice and smooth remove from the stand mixer and stir in the walnuts and chocolate until mixed well throughout.
Prepare a half sheet baking sheet with a silicon mat or parchment paper. Take a large 6 ounce ice cream scoop and begin scooping out large six ounce balls of dough placing them close together on the baking sheet. You should have about 10 - 12 cookies. Cover the cookies on the baking sheet with saran wrap or aluminum foil and place in the refrigerator for 4 hours.* (This is important if you want the cookies to rise and not fall flat).
Preheat the oven to 425 degrees. After the dough has chilled, using a half baking sheet cook four cookies at a time (to allow room for the cookies to cook) for 12 minutes. Keep other dough in the refrigerator while waiting to be placed in the oven. Remove from the oven and cool. Repeat until all cookies are cooked.
*Notes. This recipe was adapted from Joshua Weissman’s recreation of the world famous Levain Bakery in New York’s chocolate chip cookie. Items with an * are changes I made to his recipe that I think enhance the flavor and make it easier. Changes listed below:
Vanilla and Nutmeg were added to the cookies, not originally included.
The recipe calls for 1 lb of chocolate but I dial it back to 12 ounces. First time I made them there was too much chocolate and not enough cookie.
In Joshua’s recipe he chills the dough in a bowl and then uses an ice cream scooper to make the dough into balls. When I did it that way I had to wait for the dough to thaw a bit in order to scoop the balls, I think doing it prior was better and quicker. Lastly, if you chill in the bowl after you scoop you need to chill the dough balls again for at least 25 minutes.
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