Giant Levain Bakery Chocolate Chip Cookies By June

Ingredients

• 260 g All-Purpose Flour (sifted)
• 150 g Cake Flour (softens gluten for a tender interior)
• 2 tsp Baking Powder
• 0.25 tsp Baking Soda
• 0.25 tsp Kosher Salt
• 226 g Unsalted Butter (cold, cubed; keep refrigerated until used)
• 130 g Granulated Sugar
• 130 g Brown Sugar (packed)
• 340 g Dark Chocolate Chips (bittersweet, high-quality)
• 120 g Walnuts (coarsely chopped; keep pieces chunky)
• 2 Large Eggs (room temperature)

Instructions

1. Combine Dry Ingredients

   Weigh 260 g all‑purpose flour, 150 g cake flour, 2 tsp baking powder, ¼ tsp baking soda and ¼ tsp kosher salt into a bowl and whisk to distribute evenly.

   Time: PT5M

2. Incorporate Cold Butter

   Add the cubed cold butter to the dry mixture and mix on high speed for about 30 seconds, just until the butter loses its cubical shape but remains cold.

   Time: PT2M

3. Aerate Butter with Sugars

   Reduce mixer speed and gradually add 2/3 cup (130 g) granulated sugar, then 2/3 cup (130 g) packed brown sugar, mixing until just incorporated and the mixture looks fluffy but not overly aerated.

   Time: PT3M

4. Add Chocolate Chips and Walnuts

   Add the dark chocolate chips (340 g) and coarsely chopped walnuts (120 g) in three batches, pulsing each time to keep the dry flour from clouding the mixer.

   Time: PT3M

5. Incorporate Remaining Dry Mix

   Gradually add the remaining flour mixture from step 1, pulsing until just combined. The dough will look crumbly at first.

   Time: PT2M

6. Add Eggs

   Lightly beat the two eggs in a separate bowl, then stream them in one at a time while the mixer runs on low. Mix just until the dough comes together into a cohesive mass.

   Time: PT2M

7. Shape Dough Balls

   Divide the dough into eight equal portions, each weighing about 170 g (6 oz). Gently roll each portion into a loose ball, preserving the craggy edges.

   Time: PT5M

8. Chill Dough

   Place the dough balls on a freezer‑safe tray, cover, and chill in the freezer for 90 minutes (or refrigerate for at least 2 hours) to firm up.

   Time: PT1H30M

9. Preheat Oven and Prepare Trays

   Preheat the oven to 375 °F (190 °C). Line a heavy‑duty half‑sheet tray with parchment, then place a second empty tray on the rack below to act as a heat buffer.

   Time: PT10M

   Temperature: 375°F

10. Bake Cookies

    Arrange up to four chilled dough balls on the prepared tray (do not overcrowd). Bake for 26 minutes, checking at the 20‑minute mark; add 2–3 minutes if a deeper golden crust is desired. Cool on a rack for 10 minutes before serving.

    Time: PT26M

    Temperature: 375°F

Nutrition Facts

Calories

790

Protein

10 g

Carbohydrates

80 g

Fat

45 g

Fiber

5 g