Chocolate Chip Cookies

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Instructions

  • Preheat oven to 350º
  • Spread walnuts out on a baking sheet, and toast in oven for 5 minutes
  • Remove from oven and let cool while making cookies (adding them to dough while hot will melt your chocolate chips)
  • Stir flour, baking soda, salt, and cornstarch together in a small mixing bowl and set aside
  • Beat butter and both sugars together until light and fluffy (2-3 minutes)
  • Beat in egg and vanilla
  • Stir in dry ingredients until just combined
  • Then add chocolate chips and walnuts, and stir together
  • Refrigerate for one hour
  • Separate dough into 6 balls (they’ll be very big!), and place on cookie sheet at least two inches apart
  • Press additional chocolate chips on top of cookies if desired
  • Bake for 10-12 minutes until set on the edges, and no longer wet looking. Go on the short side for gooier cookies, and longer side for more set cookies

Notes

Refrigerating the dough is key to making thick Levain bakery-style cookies, so don’t skip it!

You can however speed the process up by making your cookie dough balls first, then popping them in the freezer for 15 minutes

This dough can also be made ahead and refrigerated in an air-tight container for several days until you’re ready to bake 

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