Description
Thick, chewy, and rich chocolate chip cookies inspired by the famous Levain Bakery recipe.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, cold, roughly chopped
- 190 grams (1 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, cold
- 245 grams (1 and 3/4 cup) plain flour or all-purpose flour
- 1 tablespoon cornflour or cornstarch
- 1/2 teaspoon baking soda
- Pinch of salt, optional
- 225 grams (1 and 1/2 cups) dark or milk chocolate, chopped by hand
- 50 grams (1/2 cup) walnuts, roughly chopped, optional
- Sea salt flakes
Instructions
- Preheat your oven to 180°C (350°F) for a standard oven or 160°C (320°F) for a fan-forced oven. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and brown sugar. Beat with an electric mixer until they are well combined.
- Add the vanilla extract and the cold egg to the mixture. Beat again until combined, being careful not to over mix.
- Add the plain flour, cornflour, baking soda, and optional salt. Beat on a low speed until a soft cookie dough forms.
- Stir in the chopped chocolate and walnuts, mixing briefly.
- Scoop out about 2 tablespoons of cookie dough for each cookie and place them on the prepared baking trays, leaving enough room for spreading.
- Bake the cookies for 12-14 minutes or until they are golden brown.
- Allow the cookies to cool completely on the trays; once cool, sprinkle sea salt flakes on top.
Notes
These cookies are best served warm, right out of the oven with chocolate still gooey. Store cookies in an airtight container at room temperature for up to one week or freeze individually wrapped for up to three months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American