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Levain Bakery Chocolate Chip Cookies |

Levain Bakery Chocolate Chip Cookies

  • Author: Laura


  • 1 cup cold butter cut into tablespoons
  • 3/4 cup light brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup cake flour
  • 1 1/2 to 1 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp coarse sea salt
  • 2 cups walnut pieces
  • 2 cups semi sweet chocolate chips


  1. Preheat oven to 400 degrees.
  2. Place butter into bowl of a stand mixer. Mix on low using the paddle attachment.
  3. Add in the sugars and beat butter until smooth on medium speed for about 1 minute. You want the butter pieces are completely blended with the sugar and no visible in pieces.
  4. Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.
  5. Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda and salt to the bowl. Pulse the dry ingredients on low just until the wet and dry ingredients are mixed together.
  6. Add the walnuts into the batter all at once. Pulse the mixer 5-6 times to mix in.
  7. Add the chocolate chips into the batter and pulse again 5-6 times.
  8. Divide the dough into 8 equal pieces or weigh to be 6 oz each. (see notes for how to do mini cookies) Use your hands to shape cookies into a roughly shaped ball. Do not flatten the dough.
  9. Bake 4 cookies per pan, for 11 minutes on regular bake or for 8-9 minutes for a convection oven.
  10. The cookies are done when the top is a bit golden and the bottom is also golden.
  11. Do not over bake. Allow to cool for 15 minutes before serving. Makes 8 large cookies.


For “mini” sized cookies, divide dough into  3-3.5 oz  each. Shape as directed, then bake at 400 degrees for about 5-6 minutes or just until the top is a bit golden and the bottom is also golden.

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