Levain Bakery Inspired Chunky Chocolate Chip Cookies Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be healthier, while chocolate bars can be cut into chunks for a cost-effective option.

nuts

🥗Healthier: seeds

💰Cheaper: none

Seeds provide a nut-free alternative for those with allergies.

Toast 50g walnuts for 10 minutes at 180C.

Remove skin from walnuts by rubbing with a cloth or paper towel.

Break walnuts into smaller pieces with fingers or chop if making a bigger batch.

In a bowl, combine 115g unsalted butter (softened), 4g salt, 50g caster sugar, and 75g light brown sugar. Beat well until fluffy.

Add 40g beaten egg and 10g vanilla extract. Beat well until light and fluffy.

Add 7g corn starch, 3g baking powder, 2g baking soda, and 7g skim milk powder. Beat until well combined.

Add 60g cake flour and 110g all purpose flour. Fold to combine, noting it might seem dry at first but will come together.

Fold in 100g dark chocolate chips and 50g toasted chopped walnuts gently to disperse evenly.

Grab approximately 120g of dough to shape into cookies. You should get 5 large cookies from this batch.

For the first shaping method, pat the base until round at the bottom, keeping the top messy for crispy bits.

For the second method, gently roll/pat the dough into a ball and create small dents on top with fingertips for a neater look.

Freeze cookies for at least 3 hours or until fully frozen. Preheat oven to 190C before baking.

Bake cookies from frozen at 190C for 16 minutes, leaving space between them on the baking tray to allow for spreading.

After baking, let cookies cool on the tray. Best enjoyed warm for a gooey middle.

Cooking Techniques

Spice Level:

Allergens