Levain Bakery’s SECRET Chocolate Chip Walnut Cookie RECIPE

Описание: Do you want to know How to make Levain bakery's chocolate chip cookies at home? Then this is the perfect video for you! In this video we are going to be recreating Levain bakery's famous chocolate chip NYC special walnut cookies! In this step-by-step tutorial, learn the secrets to recreating the iconic Levain Bakery cookies right in your own kitchen. So no need for the regular chocolate chip cookies because here comes the levain bakery chocolate chip walnut cookies.🎂🍫 From selecting the finest ingredients to achieving that perfect gooey texture, we've got you covered. Join us on this flavor-packed journey and discover the art of crafting colossal, mouthwatering cookies that rival your favorite bakery. 🌟✨ Don't miss out on the baking wisdom gained over the past year – it's time to treat yourself to a homemade delight that will leave your taste buds dancing. Subscribe, hit the notification bell, and let's dive into the world of Levain Bakery goodness together!

INGREDIENTS
1.5 cups (230g) cake flour
2 cups (275g) all purpose flour
1.5 tsp (5g) kosher salt
2 tsp (8g) corn starch
1/2 tsp (6g) baking soda
1.25 cups (280g) unsalted butter
1.25 cups (285g) brown sugar
1/2 cup (115g) white granulated sugar
2 eggs
3 egg yolks
2 cups (165g) walnuts
1 lb (450g) chopped chocolate
INSTRUCTIONS
Method:
In a medium saucepan, melt unsalted butter and set to the side to cool.
Roughly chop the dark chocolate.
In a medium size bowl, combine cake flour, all-purpose flour, kosher salt, cornstarch, and baking soda. Whisk together.
Using a stand mixer fitted with the whisk attachment, add light brown sugar and granulated sugar. Whisk together on medium speed then slowly stream in the butter.
Once combined add in the eggs one at a time followed by the egg yolks.
Once smooth switch to the paddle attachment and mix in the flour mixture until smooth.
Add in rough chopped walnuts and chopped chocolate. Mix until combined.
Place in a bowl, cover, and refrigerate for at least 45 minutes.
Weigh each dough ball out to 6oz and place on a parchment lined baking sheet.
Bake in a 425F for 10-13 minutes.
Set on a wire rack to cool before serving.

This is not an original recipe!

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