How to Make Thick, Levain-Style Chocolate Chip Cookies

Ingredients

• unspecified Light Brown Sugar (Provides mild molasses flavor; do not substitute dark brown sugar as it makes cookies spread too much.)
• unspecified Granulated White Sugar (Optional if you don't have toasted sugar; not a deal‑breaker.)
• unspecified Salt (Enhances flavor; use fine sea salt.)
• unspecified Baking Powder (Leavens the cookie slightly.)
• unspecified Baking Soda (Works with the brown sugar for spread control.)
• 4 oz Unsalted Butter (One stick (quarter‑pound), softened to about 60‑65°F.)
• 1 Tbsp Vanilla Extract (Adds depth; use pure extract if possible.)
• 0.1 g Nutmeg (A pinch; makes butter taste more buttery. Too much will be noticeable.)
• 2 Eggs (Room‑temperature; cracked directly into the mixer (or into a bowl first).)
• unspecified All‑Purpose Flour (Provides structure; hydrate during chilling for chewiness.)
• unspecified Raw Walnuts (Chopped; can be swapped with pecans (toast first).)
• unspecified Chocolate Chips (mixed brands) (Blend of 8 different chocolate chip brands for flavor depth; more chocolate than butter and sugar combined.)

Instructions

1. Gather and Measure Ingredients

   Measure all sugars, butter, vanilla, nutmeg, eggs, flour, leaveners, walnuts, and chocolate chips. Soften butter to about 60‑65°F.

   Time: PT5M

2. Cream Butter with Sugars and Nutmeg

   In the stand mixer on low speed, combine the softened butter, light brown sugar, and a pinch of nutmeg (≈0.1 g) until smooth, then increase to medium speed for a light, fluffy texture.

   Time: PT3M

3. Add Eggs and Vanilla

   Crack two eggs directly into the bowl (or into a small bowl first if preferred) and add the tablespoon of vanilla extract. Mix on low until just incorporated.

   Time: PT2M

4. Incorporate Dry Ingredients

   Gradually add the all‑purpose flour, baking powder, and baking soda on low speed until the flour is mostly incorporated. Scrape down the sides as needed.

   Time: PT2M

5. Fold in Walnuts and Chocolate Chips

   Switch to a spatula or low mixer speed and fold in the chopped raw walnuts and the mixed‑brand chocolate chips until evenly distributed.

   Time: PT2M

6. Portion Dough into 6‑Ounce Balls

   Using the kitchen scale, portion the dough into 6 oz (≈170 g) balls. Shape each ball smoothly to ensure even spreading during bake.

   Time: PT5M

7. Chill Dough Overnight

   Cover the dough balls with plastic wrap and refrigerate for 24 hours. This hydrates the flour and develops flavor while keeping the cookies thick.

   Time: PT24H

   Temperature: 40°F

8. Preheat Oven

   When ready to bake, preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

9. Bake Cookies

   Place chilled dough balls on a parchment‑lined baking sheet, spacing them about 3 inches apart. Bake for 12‑15 minutes, or until the interior temperature reaches 170‑180°F (77‑82°C) on an instant‑read thermometer.

   Time: PT12M

   Temperature: 350°F

10. Cool and Serve

    Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

8 g

Carbohydrates

100 g

Fat

45 g

Fiber

5 g