Levain Choc chip walnut cookie

By cuznvin

Ingredients

• 2 sticks or 1 cup chilled Butter (I used Kerry Gold Irish Butter)
• 1/2 cup White Granulated Sugar
• 1 cup Dark Brown Sugar
• 2 large cold Eggs
• 2 c. All Purpose Flour
• 1 c. Cake Flour
• 1 tsp Kosher Salt
• 1 tsp. Baking Powder
• 1/4 tsp. Baking Soda
• 1 tbsp. Corn Starch
• 1 c. 60% Bittersweet Chocolate Chips
• 1 c. Milk Chocolate Chips
• 1 c. toasted chopped Walnuts

Preparation

Step 1

In a medium sized bowl combine flours, sal baking powder, baking soda, and corn starc Whisk for a solid 1-2 minutes until all dry ingredients are well mixed and there are no lumps in the flour mixture. Cube 1 cup (2 sticks) of chilled butter into 1" pieces. Put white and brown sugar in a stand mixer bowl or large mixing bowl and mix until well combined and almost all lumps have disappeared. Add cold cubed butter and continue to mix at medium speed. Add eggs, one at a time, continuing mixing until well incorporated. Add flour mixture to sugar/egg mixture in increments until fully incorporated. Remove from stand mixer and mix in chocolate chips and walnuts by hand. Refridgerate cookie dough overnight. Preheat oven to 375F. Using a large spoon or ice cream scoop, distribute dough onto baking trays lined with parchment paper. For trays with 6 dough balls, bake about 14-15 minutes, 12 minutes for trays with less dough balls. As is the Levain style, the cookies should be removed from the oven when they look slightly underdone. They will continue to cook as they cool. Makes approximately 20 cookies.