I love LEVAIN Bakery. They are my rare treat and I've always wanted to try to make these "world famous, deliciously decadent cookies" on my own. They were my post-marathon indulgence (I ate 4 - oatmeal chip, dark chocolate cookie, chocolate walnut and peanut butter) literally in one day. I love these so much I don't trust myself to even go to their newest location mere blocks away on the Upper East Side. So I made them myself. I'll keep working on the recipe, but they came out prettyyy fine. Next up: Levain's Oatmeal Chip.
1 cup (2 sticks!) Cold Butter cut into small cubes
1 cup Brown Sugar
1/2 cup Sugar
1 1/2 cups Cake Flour - I used Bobs Red Mill Pastry Flour *
1 1/2 cups Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
3/4 teaspoon Salt
2 cups Dark Chocolate Chips
1 package of your favorite milk chocolate bar, broken into piece (why not ya know)
2 cups Walnuts roughly chopped
Notes: Chilling cookie dough for just 30 minutes makes a big difference.
I wrapped the remaining dough (I only made 5 cookies - at first, don't worry, I'm not insane) and kept the rest wrapped in Saran Wrap over night in the fridge. If you want to know why just 30 MINUTES of chilling makes for even better cookies, check out the below, pulled from trusted King Arthur Baking.
"Why refrigerate chocolate chip cookie dough – or for that matter, any basic drop cookie dough – before baking? Does chilling cookie dough really make any difference?
The short answer: yes, chilling cookie dough prior to baking does make a difference.
1. Chilling cookie dough controls spread.
2. Chilling cookie dough concentrates flavor.
3. Chilling cookie dough changes texture.
Click here for the full details.
*can substitute all-purpose flour for cake flour
**Thank you Modern Honey for inspiring this recipe!