Copycat Levain Chocolate Chip Walnut Cookie Recipe

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Instructions

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This can be done with an electric mixer or by hand using a sturdy spatula.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Fold in the chocolate chips and chopped walnuts, distributing them evenly throughout the dough.
• Using an ice cream scoop or your hands, portion out the cookie dough into large balls, approximately 1/4 cup each. Place the dough balls onto the prepared baking sheet, leaving some space between them for spreading.
• Bake the cookies in the preheated oven for 18-20 minutes, or until the edges are golden brown. The centers may appear slightly undercooked, but they will firm up as the cookies cool.
• Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.

Tips for Perfect Cookies

• Softened butter: Make sure your butter is at room temperature for easier creaming with the sugars.
• Mixing technique: When incorporating the dry ingredients into the wet ingredients, mix until just combined. Overmixing can result in tougher cookies.
• Chilling the dough: For an even better texture, you can chill the dough in the refrigerator for 30 minutes before baking. This helps the flavors meld and prevents excessive spreading during baking.

Serving and Storage

These Levain-inspired chocolate chip walnut cookies are best enjoyed fresh out of the oven when they are warm and gooey. Serve them with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgence. If you have any leftovers, store them in an airtight container at room temperature for up to 3 days.

Frequently Asked Questions (FAQs)

Q1: Can I use salted butter instead of unsalted butter?

While the recipe calls for unsalted butter to have more control over the overall saltiness, you can use salted butter if that's what you have on hand. Just adjust the amount of salt in the recipe accordingly.

Q2: Can I omit the walnuts or use a different type of nut?

Yes, you can omit the walnuts if you prefer or replace them with another nut of your choice, such as pecans or almonds.

Q3: Can I freeze the cookie dough?

Yes, you can freeze the cookie dough for later use. Portion out the dough balls and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer them to a freezer bag or airtight container. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.

Q4: Can I use milk chocolate instead of semisweet chocolate chips?

Certainly! If you prefer a sweeter flavor, feel free to substitute semisweet chocolate chips with milk chocolate chips or a combination of both.

Q5: Can I make smaller cookies with this recipe?

Absolutely! If you prefer smaller cookies, you can use a smaller portion of dough for each cookie. Adjust the baking time accordingly, as smaller cookies may require less time in the oven.

Now that you have the recipe, it's time to unleash your inner baker and enjoy these delightful copycat Levain chocolate chip walnut cookies in the comfort of your home. Happy baking!