Name: Levain Bakery Chocolate Chip Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Cuisine: American
Ingredients: 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped; 190 grams (1 cup) brown sugar; 1 teaspoon vanilla extract; 1 large egg, cold; 245 grams (1 and 3/4 cup) plain flour or all purpose flour; 1 tablespoon cornflour or cornstarch*; 1/2 teaspoon baking soda; Pinch of salt, optional; 225 grams (1 and 1/2 cups) dark or milk chocolate, chopped by hand; 50 grams (1/2 cup) walnuts, roughly chopped*

Prep: 30 minutesCook: 14 minutesTotal: 44 minutes

Super thick and chewy Chocolate Chip Cookies made from scratch.

Ingredients

115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
190 grams (1 cup) brown sugar
1 teaspoon vanilla extract
1 large egg, cold
245 grams (1 and 3/4 cup) plain flour or all purpose flour
1 tablespoon cornflour or cornstarch*
1/2 teaspoon baking soda
Pinch of salt, optional
225 grams (1 and 1/2 cups) dark or milk chocolate, chopped by hand
50 grams (1/2 cup) walnuts, roughly chopped*

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Instructions

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.
Add flour, cornflour, baking soda and salt, if using, and beat on a low speed until soft cookie dough forms. Add chocolate and walnuts and beat briefly.
Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread.
Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool completely.

Notes

*Cornflour: If you don’t have any cornflour (or cornstarch), add an extra tablespoon of flour.

*Nuts: You can use any nut you like (e.g. pecans or macadamias). If you want to leave out the nuts, add extra chocolate. The generous amount of fix-in’s help the cookies stay thick.

Shaping the dough: Instead of rolling the cookie dough smooth with your hands, leave it rough and pieced together for a more rustic look as pictured below.

Thickness: Try baking one cookie initially. If it’s not thick enough, place the cookie dough in the fridge for at least 30 minutes and try again.

Nutrition Information

Serving Size: 1 cookie Calories: 340 Sugar: 25.3 g Sodium: 127.7 mg Fat: 16.7 g Carbohydrates: 43.4 g Protein: 4.8 g Cholesterol: 40.4 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CookiesCuisine: American