Good morning! I have a new chocolate chip cookie to share with you and you know how much I love a good chocolate chip cookie! But, if you are looking for an easy, drop-and-bake chocolate chip cookie recipe, this is not it! I have plenty of options for those here. But, if you’re looking to make a bakery-fresh, over-the-top show-stopper of a cookie, this is it! This would be the cookie I’d take to a cookie baking competition and win. It’s THAT kind of cookie!
Now, let me tell you a little bit about it: these cookies start off like any other cookies – mix the sugar and butter, add the flour and leaveners, and eggs and vanilla, and then add-in your favorite mix-ins (in this case, chocolate chips & walnuts). Now, the part that takes time – you have to form and refrigerate these cookies. Don’t skip this part! The cookies will fall apart and not be what you expect. But after that time in the fridge when they’re ready to bake, it’s back to normal again. Bake and let cool.
These cookies are rich and decadent. Definitely make sure you keep the amount of chocolate chips and walnuts as they are in the recipe. It won’t be the same otherwise.
So, if you want that show-stopper of a cookie, these are it! Thanks for this fun recipe, Cooks Illustrated! It’s another home-run of a recipe. Happy baking!
CopyCat Levain Bakery Style Chocolate Chip Walnut Cookies
Ingredients
- 2/3 cup dark brown sugar
- 1/2 cup granulated sugar
- 9 tablespoons unsalted butter
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Kosher salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cup walnuts, toasted and chopped 1/4-1/2 inch
- 2 cups semi-sweet chocolate chips
Directions
- In a large bowl, combine brown and granulated sugars. Set aside.
- Heat butter in a small skillet over medium-high heat until butter has melted, about 2-minutes. Continue to cook, swirling skillet and stirring constantly until butter is golden brown and has a nutty aroma, 1-3 minutes longer. Pour butter over sugar mixture and whisk until combined. Set aside to cool for about 5 minutes.
- While butter mixture is cooling, whisk flour, baking powder, baking soda, and salt in a medium bowl until combined.
- Add eggs and vanilla to butter mixture and whisk until smooth. Stir in flour mixture until fully combined. Stir in walnuts and chocolate chips until evenly distributed.
- Divide dough into 8 equal portions and form into rough spheres. Arrange on lined baking sheet leaving at least 3 inches between portions. Refrigerate, uncovered, for at least 8 hours.
- When ready to bake, preheat oven to 350 degrees. Line second baking sheet with parchment paper and arrange 4 cookies on each sheet leaving 3 inches between cookie.
- Bake cookies, 1 sheet at a time, until cookies are deep golden brown, about 22 minutes.
- Transfer to a wire rack and let cool 1 hour before serving. Enjoy!
That’s one amazing looking cookie!
Yes! It’s such a good one! 💫