Description
Indulge in thick, gooey chocolate chip cookies inspired by New York City’s Levain Bakery, featuring melty chocolate and toasted walnuts.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, and salt until well combined.
- In a separate large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and walnuts.
- Scoop out balls of dough (about 1/4 cup each) and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, until edges are golden and centers look slightly underbaked.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For maximum freshness, store cookies in an airtight container for 3-5 days. They can be frozen for up to 2 months.