Levain Bakery Pam and Connie Make Cookies

Ingredients

• 1 cup Unsalted Butter (softened to room temperature, cut into cubes)
• 1 cup Brown Sugar (packed)
• 0.5 cup Granulated Sugar
• 2 Large Eggs (room temperature)
• 2.25 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 cups Semi‑Sweet Chocolate Chips (prefer high‑quality chips)
• 1 cup Walnuts (roughly chopped)
• 2 teaspoons Vanilla Extract

Instructions

1. Cream Butter and Sugars

   In the stand mixer bowl, combine the softened butter, brown sugar, and granulated sugar. Beat on medium speed until the mixture is light, fluffy, and pale in color.

   Time: PT5M

2. Add Eggs and Vanilla

   Add the two eggs one at a time, beating briefly after each addition, then pour in the vanilla extract. Mix just until incorporated.

   Time: PT2M

3. Combine Dry Ingredients

   In a separate small bowl, whisk together the sifted flour, baking soda, and salt.

   Time: PT3M

4. Incorporate Dry Ingredients

   Gradually add the dry mixture to the butter‑sugar‑egg mixture on low speed. Mix until just combined; the dough will be thick.

   Time: PT5M

5. Fold in Chocolate Chips and Walnuts

   Using a spatula, fold in the chocolate chips and chopped walnuts by hand, ensuring an even distribution of add‑ins throughout the dough.

   Time: PT5M

6. Chill the Dough

   Divide the dough into 12 equal portions (about 5‑6 ounces each), shape each into a rough ball, and place on a parchment‑lined tray. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to overnight).

   Time: PT30M

7. Preheat Oven

   While the dough chills, preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

8. Bake Cookies

   Arrange chilled dough balls on a parchment‑lined baking sheet, spacing them about 3 inches apart. Bake for 12‑14 minutes, until the tops are golden brown and the edges are set but the centers still look soft.

   Time: PT12M

   Temperature: 350°F

9. Cool and Serve

   Remove the sheet from the oven and let the cookies rest on the sheet for 2 minutes, then transfer to a cooling rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

5 g

Carbohydrates

62 g

Fat

30 g

Fiber

2 g