Levain Bakery - Chocolate Chip Walnut Cookies - City Cookin'

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Levain Bakery Chocolate Chip Walnut Cookies
Makes 10 giant cookies

Ingredients
3 ¼ cups all purpose flour plus 1 teaspoon for mixing with chocolate chips and walnuts
1 tablespoon cornstarch
1 teaspoon baking powder
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature and cut into cubes
½ cup sugar
¾ cup packed brown sugar
2 eggs
¼ teaspoon vanilla
2 cups chocolate chips
1 cup walnuts, toasted and roughly chopped

Instructions
Preheat oven to 375 degrees fahrenheit.
In a large bowl, combine 3 ¼ cups flour, cornstarch, baking powder, and salt.
In the bowl of a stand mixer, add butter, white and brown sugars. Mix until well combined and creamy.
Add eggs and vanilla and mix until incorporated.
With the mixer on low, gradually add dry ingredients and mix until just incorporated. Dough will be stiff.
In a small bowl, combine chocolate chips and walnuts with 1 teaspoon flour, tossing to coat.
Remove bowl from mixer and mix in chocolate chips and walnuts using a spatula. This will take a little time and muscle.
Line two baking sheets with parchment paper or Silpat.
Divide cookie dough into 10 portions about 4 ounces each. Keep cookies in rough mounds (as opposed to flattening them out or trying to smooth them) and refrigerate for 30 minutes before baking.*
Bake for 15-20 minutes, until cookies are light golden brown and just barely cooked in the middle.*

Notes:
*Popping the cookie dough in the fridge before baking helps them keep their tall shape.
*Err on the side of under baking - these are best when they're gooey in the center!

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