Famous Levain Bakery Gooey Chocoate Chip Walnut Cookie Recipe!!!!

Ingredients

• 1 cup Unsalted Butter (cold, cut into chunks; do not soften or melt)
• 0.5 cup Granulated Sugar (white sugar)
• 0.75 cup Light Brown Sugar (packed)
• 2 large eggs Eggs (room temperature optional)
• 1.5 cups All-Purpose Flour (sifted)
• 1 cup Cake Flour (or make your own: 2 Tbsp flour + 2 Tbsp cornstarch per cup)
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 2 cups Walnuts (halves and whole, not chopped)
• 2 cups Semi‑Sweet Chocolate Chips

Instructions

1. Cream Butter and Sugars

   Place the cold butter in the stand‑mixer's bowl and beat on medium speed until it becomes a little smoother. Add the white sugar and light brown sugar and continue beating until fully incorporated.

   Time: PT3M

2. Add Eggs

   With the mixer on low, add the eggs one at a time, allowing each to fully incorporate before adding the next.

   Time: PT2M

3. Combine Dry Ingredients

   In a separate bowl whisk together the all‑purpose flour, cake flour, baking soda, and baking powder until evenly distributed.

   Time: PT3M

4. Incorporate Dry into Wet

   With the mixer on low, gradually add the dry mixture to the butter‑sugar‑egg mixture. Pause to scrape down the bowl and pulse the flour a few times to keep it from flying out.

   Time: PT3M

5. Fold in Walnuts and Chocolate Chips

   Using the spatula, gently fold in the walnut pieces and chocolate chips until they are evenly distributed throughout the dough.

   Time: PT2M

6. Chill the Dough

   Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, preferably 2‑2.5 hours, until the dough is firm and easy to handle.

   Time: PT2H

7. Preheat Oven

   Preheat the oven to 400°F (204°C).

   Time: PT10M

   Temperature: 400°F

8. Portion Dough

   Using a kitchen scale, portion out 6‑ounce (≈170 g) balls of dough, about 3/4 cup each. Shape gently with hands; do not press or smooth the tops.

   Time: PT10M

9. Bake Cookies

   Place up to four cookies on a parchment‑lined baking sheet, spaced apart. Bake for 9‑10 minutes until the tops and bottoms are golden‑brown and the edges are crisp.

   Time: PT10M

   Temperature: 400°F

10. Cool on Sheet

    Remove the sheet from the oven and let the cookies cool on the baking sheet for 15 minutes before transferring to a rack or serving.

    Time: PT15M

Nutrition Facts

Calories

770

Protein

8 g

Carbohydrates

90 g

Fat

45 g

Fiber

5 g