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This is a detailed recreation of the world-famous, massive, and gooey chocolate chip walnut cookies from New York's Levain Bakery. These 6-ounce cookies are characterized by their towering height, crisp exterior, and a molten, under-baked center packed with dark chocolate chunks and walnuts.
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Melt butter and whisk together all dry ingredients (flours, salt, corn starch, baking soda). → In a stand mixer, cream together sugars and melted butter, then beat in eggs and egg yolks. → Gradually mix the dry ingredients into the wet, then fold in the chopped chocolate and walnuts. → Chill the dough for at least 45 minutes, then scoop into tall 6-ounce balls. → Bake at 425°F (220°C) for 10-13 minutes until the outside is golden brown but the inside is still gooey.
Melt butter and whisk together all dry ingredients (flours, salt, corn starch, baking soda). → In a stand mixer, cream together sugars and melted butter, then beat in eggs and egg yolks. → Gradually mix the dry ingredients into the wet, then fold in the chopped chocolate and walnuts. → Chill the dough for at least 45 minutes, then scoop into tall 6-ounce balls. → Bake at 425°F (220°C) for 10-13 minutes until the outside is golden brown but the inside is still gooey.
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Using a combination of cake flour and all-purpose flour is key to achieving the right texture.
Chilling the dough is a mandatory step to prevent the cookies from spreading too much and helps them bake up tall and thick. The longer you chill, the taller they will be.
The high baking temperature is crucial for creating a crisp exterior while leaving the inside molten and under-baked.
For an even taller cookie, you can chill the portioned cookie dough balls for another 20-25 minutes before baking.
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