Recreating Levain Chocolate Chip Cookies Feat. Binging with Babish

Ingredients

• 1 1/4 cup Unsalted Butter (280 g, melted then cooled slightly)
• 1 pound Dark Chocolate (60‑70% cacao, roughly chopped into varied sizes)
• 1 1/2 cup Cake Flour (230 g, sifted)
• 2 cup All-Purpose Flour (275 g)
• 1 tsp Kosher Salt (5 g)
• 2 tsp Cornstarch (8 g)
• 1/2 tsp Baking Soda (6 g)
• 1 cup Light Brown Sugar (approximately 225 g, packed)
• 1/2 cup Granulated White Sugar (115 g)
• 2 large Eggs (room temperature)
• 3 Egg Yolks (separated from the eggs, room temperature)
• 2 cup Walnuts (165 g, roughly chopped and toasted)

Instructions

1. Melt Butter

   Place the 280 g unsalted butter in a saucepan over low heat, melt gently, then transfer to a heat‑proof bowl and let cool until just warm to the touch.

   Time: PT5M

2. Rough‑Chop Dark Chocolate

   Using a sharp knife, roughly chop the 1 lb dark chocolate into a mix of large and small pieces; set aside.

   Time: PT5M

3. Combine Dry Ingredients

   In a separate bowl whisk together 1 ½ cup cake flour, 2 cup all‑purpose flour, 5 g kosher salt, 8 g cornstarch, and 6 g baking soda until evenly distributed.

   Time: PT2M

4. Cream Butter and Sugars

   Fit the stand mixer with the whisk attachment. Add the cooled butter, 1 cup light brown sugar, and ½ cup white sugar. Whisk on medium speed until the mixture is pale, fluffy, and fully combined.

   Time: PT3M

5. Incorporate Eggs and Yolks

   Add the two whole eggs one at a time, mixing briefly after each addition. Then add the three egg yolks, one at a time, ensuring each is fully incorporated before adding the next.

   Time: PT2M

6. Mix in Flour Mixture

   Switch the mixer to the paddle attachment. With the mixer on low, slowly add the dry‑ingredient mixture, allowing it to fall in gradually. Mix until just combined; the dough will look smooth and slightly sticky.

   Time: PT2M

7. Fold in Walnuts and Chocolate

   Using a rubber spatula, fold in the toasted, roughly chopped walnuts and the dark chocolate pieces until evenly distributed.

   Time: PT2M

8. First Chill

   Cover the dough tightly with plastic wrap and refrigerate for at least 45 minutes. This firms the butter and helps the cookies rise tall.

   Time: PT45M

9. Portion Dough

   Using a kitchen scale, portion the dough into 6‑ounce (≈170 g) balls. Roll each ball quickly between your palms to smooth the surface.

   Time: PT5M

10. Second Chill (Optional for Extra Height)

    Place the dough balls on a parchment‑lined baking sheet, cover loosely with plastic wrap, and refrigerate an additional 25 minutes.

    Time: PT25M

11. Preheat Oven

    While the dough chills, preheat the oven to 425 °F (220 °C). Position a rack in the middle of the oven.

    Time: PT5M

    Temperature: 425°F

12. Bake Cookies

    Place the parchment‑lined sheet with the chilled dough balls onto the middle rack. Bake for 12 minutes, or until the tops are lightly browned but the centers still look slightly underbaked.

    Time: PT12M

    Temperature: 425°F

13. Cool

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

    Time: PT5M

Nutrition Facts

Calories

720

Protein

10 g

Carbohydrates

80 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine (use unsalted)
• Instead of Dark Chocolate: Semi‑sweet chocolate (70% cacao)
• Instead of Cake Flour: All‑purpose flour (reduce by 2 Tbsp per cup)
• Instead of All-Purpose Flour: Bread flour (same amount)
• Instead of Kosher Salt: Sea salt
• Instead of Cornstarch: All‑purpose flour (same amount)
• Instead of Baking Soda: Baking powder (use 1 tsp)
• Instead of Light Brown Sugar: Dark brown sugar
• Instead of Granulated White Sugar: Coconut sugar (same amount)
• Instead of Eggs: Egg substitute (1 egg = 1 Tbsp flaxseed + 2 Tbsp water)
• Instead of Egg Yolks: Extra egg whites (omit yolks)
• Instead of Walnuts: Pecans, Almonds

Equipment Needed

• Stand Mixer
• Whisk Attachment
• Paddle Attachment
• Mixing Bowl
• Scale
• Baking Sheet
• Parchment Paper
• Oven
• Cooling Rack (optional)
• Stainless Steel Disher (Vollrath 4‑round) (optional)
• Plastic Wrap
• Spatula

Critical Steps — Do Not Skip

• Use cake flour, not all‑purpose flour, for a tender crumb.
• Chill the dough for at least 45 minutes before baking to achieve a tall, puffy shape.
• Portion the dough by weight (6 oz) to ensure uniform size and height.
• Bake at a high temperature (425 °F) for a short time to get a crisp exterior and a gooey interior.

Chef Tips from the Video

• Toast the walnuts lightly in a dry skillet for 3–4 minutes to enhance flavor.
• Use a dark chocolate with at least 60% cacao for a deep, slightly bitter bite.
• For an extra glossy finish, brush the tops with a tiny amount of melted butter right after baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze individually wrapped cookies for up to 3 months; reheat at 300°F for 5 minutes before serving.

Room temperature: Can sit at room temperature in a sealed tin for 1–2 days.

Make-Ahead Tips

• The dough can be prepared up to 3 days in advance and kept refrigerated.
• Baked cookies freeze well; reheat briefly for a fresh‑out‑of‑the‑oven texture.

Frequently Asked Questions