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Giant New York Style (Levain bakery) Chocolate Chip Cookies With Walnuts

Giant New York Style (Levain bakery) Chocolate Chip Cookies With Walnuts - featured image
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Indulge in these enormous, bakery-style chocolate chip cookies with a perfectly crisp edge, gooey center, and generous chunks of chocolate and walnuts.

Ingredients

Scale
  • 1 cup Cold Butter cut into small cubes (2 sticks)
  • 1 cup Brown Sugar
  • ½ cup granulated Sugar
  • 2 Eggs
  • 1 teaspoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon Cornstarch
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • ½ teaspoon instant espresso powder (optional)
  • 2 cups Chocolate Chips (I like to do half dark chocolate and half semi sweet)
  • 2 cups Walnuts roughly chopped

Instructions

  1. Preheat oven to 410°F.
  2. In a medium bowl, whisk together flour, cornstarch, baking soda, and instant espresso powder.
  3. In a large mixing bowl, cream together cold cubed butter, brown sugar, and granulated sugar for 2-3 minutes or until creamy.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Add vanilla extract and mix until combined.
  6. Add the whisked flour mixture to the wet ingredients and mix until just combined; do not overmix.
  7. Stir in chocolate chips and walnuts. If omitting walnuts, add an extra ¼ cup flour.
  8. If needed, use your hands to gently fold the dough over itself in the mixing bowl until all ingredients are incorporated.
  9. Use a spatula to scrape the bottom and sides of the bowl to ensure everything is mixed.
  10. Separate dough into 8 extra-large, tall-shaped balls, approximately 5-6 oz each or ¾ cup of dough.
  11. Place only 4 dough balls on a parchment paper or Silpat-lined cookie sheet at a time.
  12. Transfer the baking sheet to the preheated oven.
  13. Bake for 10-12 minutes or until golden brown on the top.
  14. Let the cookies rest on the cookie sheet for at least 15-60 minutes to set fully. 15 minutes for super gooey cookies, or until fully cooled for chewy cookies.

Notes

Use cold butter for the best texture and to prevent spreading.
Do not overmix the dough once flour is added to keep cookies tender.
Allow cookies to rest on the baking sheet for at least 15 minutes after baking for proper setting.
Bake only 4 cookies per sheet to ensure even baking and optimal spread.

Find it online: https://thecozycuppa.com/giant-new-york-style-levain-bakery-chocolate-chip-cookies-with-walnuts/