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Sign inLevain-Style Chocolate Chip Walnut Cookies
A baker's-percentage reconstruction of the famous Upper West Side bakery cookie: huge 6-ounce balls, bread flour chew, walnuts, and a molten center. Written here for formula compare — not Levain Bakery's unpublished recipe.
Makes 8 × 170g cookiesGrams
Ingredients
Flours (100%)
- 300.0gBread Flour
Other ingredients
- 5.0gBaking Soda
- 5.0gFine Sea Salt
- 185.0gCold Unsalted Butter
- 150.0gLight Brown Sugar
- 75.0gGranulated Sugar
- 100.0gEggs
- 36.0gEgg Yolks
- 4.0gVanilla Extract
- 320.0gDark Chocolate Chunks
- 160.0gWalnut Halves
Instructions
Whisk bread flour, baking soda, and salt.
Beat cold butter cubes with both sugars just until the butter is coated and the mix looks sandy — do not cream until fluffy.
Mix in the eggs, yolks, and vanilla until barely combined.
Add the dry ingredients on low and stop as soon as the flour disappears.
Fold in chocolate chunks and walnuts. The dough should be stiff and cold.
Divide into eight 170g balls. Do not flatten.
Chill at least 1 hour, or overnight for a thicker bake.
Heat the oven to 410°F (210°C). Line a heavy sheet with parchment.
Bake two or three balls per sheet until the edges are set and deeply golden but the center still looks underdone, 9 to 12 minutes.
Cool on the sheet 10 minutes. The middle should stay molten.
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