Dessert Cookies: Chocolate Chip Cookie Levain Style

By SharonE

These are best consumed 10-15 minutes out of the oven...yum! But perfectly fine to eat the next day.

Recipe adapted from Modern Honey. I've just cut down the size of cookies to half of what you'd find at Levain Bakery in NY, use mini chips so you don't get huge globs of melting chocolate as you bite into the cookie and set the flavors in the fridge.

Ingredients

• 1 cup Cold Butter, cut into small cubes
• 1 cup Brown Sugar
• 1/2 cup Sugar
• 2 Eggs
• 1 1/2 cups Cake Flour*
• 1 1/2 cups Flour
• 1 teaspoon Cornstarch
• 3/4 teaspoon Baking Soda
• 3/4 teaspoon Salt
• 2 cups Chocolate Chips
• 2 cups Walnuts, roughly chopped
• can substitute all-purpose flour for cake flour

Preparation

Step 1

Preheat oven to 410 degrees.

In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

Add eggs, one at a time, mixing well after each one.

Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.

Separate dough into large balls (about 1/4 cup size), wrap tightly and let it rest up to five days in the fridge. After a minimum of 12 hours, you can bake them straight from the fridge. Place on light colored cookie sheet covered with parchment or silpat. You can fit about 6. Just bake what you'll be eating within the next 24 hours. Bake for 12-13 minutes or until golden brown on the top (cook longer for more firm centers. Let them rest for at least 10 minutes to set.