LEVAIN-TYPE CHOCOLATE CHIP WALNUT COOKIES

We'll start with the end today.  As you can see above, this chocolate chip cookie has height, and the goal is a crisp exterior with a soft, gooey interior.  As I mentioned in the last post, this recipe comes from parsleysagesweet.com, a cookie blog, and is an attempt to replicate the cookies at Levain Bakery.  Inevitably, we will tinker with the recipe (both the original author and myself).  This is my first attempt, and they were quite good.  I will continue to work on it and write about it as well.  

Levain Bakery Copycat Chocolate Chip Cookies 

2 sticks 'cold and cubed' unsalted butter

1/2 cup granulated sugar

1 cup light brown sugar

2 eggs

1 tsp Vanilla

1 3/4 cup AP flour

1 1/2 cup pastry flour

3/4 teaspoon Kosher salt

3/4 teaspoon baking powder

1/4 teaspoon baking soda

2 cups ScharffenBerger bittersweet chocolate chunks (you can use semisweet if you like)

1 cup walnuts, toasted and roughly chopped

Preheat oven to 350 degrees.

In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy.  Note, that the butter is taken from the refrigerator and cubed into about 3/4-inch cubes, so it is still a little cold but pliable.

Add eggs, one at a time, then vanilla and beat until well incorporated.

Add flour, salt, baking soda, baking powder and mix until just combined.

Gently fold in chocolate chunks and nuts.

Transfer dough to clean work surface and gently mix dough  by hand to ensure even distribution of ingredients.  This dough will be stiff (she describes it as feeling like Play-do or the chocolate chip cookie dough you buy in tubes at the grocery store).  Divide into 12 equal portions, about 4 oz each.  The cookies at the bakery are 6 oz each, so if you want to make really giant cookies, divide it into 8 portions.  The ones pictured here are the 4 oz ones.

I decided to make them into balls, because what we're trying to accomplish is some barely cooked dough in the middle, and I think this worked.

Place cookies on a parchment lined pan, 6 to a pan, and place in the freezer, uncovered, for 45 minutes.  This further facilitates the slow baking of the interior.

Bake for about 17-19 minutes.  They will not really brown on top, but watch for some browning around the edges.  Take care not to over bake them.  

Enjoy them right out of the oven, or refresh with about 10 seconds in the microwave.

Yields 12 cookies.