Levain’s Cookie (copycat)
Don’t live by NYC? No problemo
What you’ll need:
Cake flour - 1 1/2 cups
All purpose flour - 2 cups
Kosher salt - 1 1/2 teaspoons
Corn starch - 2 teaspoon
Baking soda - 1/2 teaspoon
Unsalted butter - 1 1/4 cups
Brown sugar - 1 1/4 cups
Granulated sugar -1/2 cup
Eggs -2
Egg yolks - 3
Walnuts - 2 cups
Chopped chocolate - 1 lb
Instructions:
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