There’s a very well known bakery in NYC called Levain Bakery, that makes these massive and delicious cookies that you end up dreaming about for years after. I loved those cookies SO much that I had to figure out a way to start making them so that I could have them at any moment I wanted. This recipe is my rendition of those cookies and I hope they blow your mind as much as they have my husbands.

I like to make a batch of these and freeze the extras. Whenever we want cookies, I wrap them in aluminum foil and pop them into the oven to heat up a little bit and they taste just as if they were freshly made.

* If you purchase anything through any of the links I provide in my posts, I may receive some compensation, at absolutely NO cost to you! Thank you for helping me do what I love, and that is teaching you all to cook.*

INGREDIENTS :

• 1 cup cold Butter, diced
• 1 cup Brown Sugar
• 1/2 cup granulated (regular, white) Sugar
• 2 Eggs
• 1 1/2 cups Cake Flour (if you need to make your own cake flour, my recipe will be at the bottom of this page)
• 1 1/2 cups All Purpose Flour
• 1 tsp (teaspoon) Cornstarch
• 3/4 tsp Baking Soda
• 3/4 tsp Salt
• 2 cups Chocolate Chips (semi sweet or milk chocolate)
• 2 cups Chopped Walnuts

STEPS :

1. Preheat your oven to 410 degrees Fahrenheit.
2. Using either a handheld or stand mixer, cream together your diced cold butter and your two sugars. This will take a couple of minutes.
3. Begin adding your eggs to your creamed sugar, one at a time. Mix fully to incorporate after each egg.
4. Stir in your cake flour and your regular all-purpose flours along with your cornstarch, baking soda and salt. You can do this with a spatula or continue using your mixer. If you cannot find cake flour at the store, I will include an easy 2 ingredient recipe for a DIY cake flour at the end of this recipe, OR, you can just use more all-purpose flour instead of cake flour.
5. Add your chocolate chips and your walnuts and mix again. Do not over mix. Mix just enough to spread it around well.
6. Split your dough into 8 pieces. I normally just ball them up to rough snowball sizes. So about 3 inches in diameter. Sometimes I get 8 balls of dough, sometimes 9. You can also make these slightly smaller and get more, but I would not recommend making them much smaller because the whole point of these is to be massive and soft inside. Splitting them into too small of balls will make them less soft inside. Lay your balls on parchment paper, with at least an inch of space between each ball.
7. Bake for 9-12 minutes, or until the tops of your cookies form a golden brown color. Remove them from your oven and allow them to rest for 10 minutes before enjoying. Allowing them to rest for those 10 minutes will ensure that the heat fully distributes throughout and cooks the inside well. They may look slightly undercooked, but trust me, they are not.

HOW TO MAKE YOUR OWN CAKE FLOUR :

6 cups All-Purpose Flour
12 Tablespoons Cornstarch

Put both ingredients together into a ziplock bag, bowl or container of your choosing and mix it up. It’s super simple!

Preheat your oven to 410 degrees F. In a bowl, mix together your cubed cold butter and both sugar until creamy.

Mix in your eggs, one egg at a time.

Add your flours, cornstarch, baking soda and salt and mix again.

Add your chocolate chips and walnuts to the mixed dough and mix yet again. Do not over mix. Just incorporate.

Over-mixing will work your butter too much and end up in flatter than intended cookies.

Form your cookies into 2.5-3″ balls and lay your balls on parchment paper covered pans. You can press them down slightly, if you want, but it is not necessary.

Space your balls about 1-2″ apart.

Bake for 9-12 minutes or until the tops of your cookies are golden brown. They may look slightly undercooked inside, but I assure you, they are not.

Enjoy with a glass of milk or wine or whatever you want. Cookies are delicious with everything.

LINKS TO PRODUCTS I LOVED USING DURING THIS RECIPE :

KitchenAid Stand Mixer – https://amzn.to/3CF56On