You know how sometimes you make such a darn good recipe that you need to shout it from the rooftops? This is it. This is the only good thing that has come from 2020 so far and I’m here to share it with you.
This is the best cookie recipe I’ve made in probably the last ten years. Believe me when I say this is good. I couldn’t even wait to post it. I baked them today, took photos, and immediately got on my computer as soon as the girls fell asleep.
Honestly, I haven’t felt this inspired with my blog in a while. I even updated the PHP, got my Pinterest button to work again, and updated allllll the things. I feel like my blog just got a second breath. Speaking of, I need to give a shoutout to the tech support at HostGator. THEY’RE AWESOME! I spent two nights trying to figure out things with making my blog secure again and they solved my issue in literally eight minutes via chat. Coders are magical fairies.
Ok, back to these cookies. This picture above is from having no patience and picking it up ten minutes after I took them out of the oven. They look super under-baked, but they really just need time to sit. I promise they’ll toughen back up with time to the perfect consistency.
See what I mean? Do you believe me now? Patience is key for these. Also, making gigantic cookies that are normally four servings each is the way to go. I don’t know if I’ll ever make a regular sized cookie again.
This is my first recipe from A Bountiful Kitchen and it’s veryyy impressive. They really do taste, look, and feel like Levain cookies. Levain cookies are still my favorite cookies on earth. I haven’t found another like it… until now.
Levain Bakery Chocolate Chip Walnut Cookies
July 2, 2020
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 cup cake flour
- 1 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse sea salt
- 2 cups walnut halves
- 2 cups chocolate chunks
Instructions
- Cream together butter and both sugars.
- Mix in the egg until smooth.
- Gradually stir in both flours, baking powder, baking soda, and sea salt until just combined.
- Mix in the walnut halves and chocolate chunks by hand.
- Cover and refrigerate for at least an hour.
- Preheat oven to 400.
- Break up the dough into 8 pieces by hand. Put four cookie dough balls at a time on a baking sheet on the middle rack.
- Bake for 12 minutes, until just browned.
- Let cool COMPLETELY before moving/serving.
