Giant Levain Bakery Chocolate Chip Cookies By June | Delish

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars chopped

Dark chocolate provides antioxidants and can be more affordable.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans add a similar crunch, while sunflower seeds are budget-friendly.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often cheaper.

Combine 2 cups all-purpose flour, 1 1/4 cups cake flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt in a bowl and mix.

In a mixing bowl, combine 2 sticks of cold, cubed unsalted butter until half of the butter loses its cubical shape.

Gradually add 2/3 cup granulated sugar and 1/3 cup brown sugar to the butter and mix until incorporated.

Add 2 cups of dark chocolate chips and 1 cup of coarsely chopped walnuts to the mixture, pulsing to avoid flour clouds.

Add the eggs one at a time, mixing until a dough forms.

Shape the dough into 6-ounce balls without pressing them together too tightly.

Place the cookie dough balls in the freezer for about 90 minutes or in the fridge for at least 2 hours.

Preheat the oven to 375°F (190°C).

Use two heavy-duty half-sheet trays stacked together to bake the cookies.

Bake one tray at a time for 26 minutes, checking at 20 minutes for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens