Levain Chocolate Chip Cookies are world-famous, and this copycat recipe allows you to make them right at home for a fraction of the price! Loaded with chopped chocolate, chocolate chips, and walnuts, these cookies aren't overly sweet and weigh 6 ounces each!
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Preheat the oven to 350°F.
Spread the chopped walnuts on a rimmed baking sheet and toast for 8 to 10 minutes, stirring halfway through.
Remove the walnuts from the oven and allow them to cool. Increase the oven temperature to 425°F (NOT A TYPO).
While the walnuts toast, whisk together the cake flour, all-purpose flour, salt, cornstarch, and baking soda in a medium bowl. Set aside.
In a stand mixer fitted with a paddle attachment, cream together the cold butter, light brown sugar, and toasted or granulated sugar. Mix at medium-high speed until smooth, about 3 to 4 minutes, scraping down the sides of the bowl about every minute.
Once combined add in the eggs one at a time followed by the egg yolks. Then mix in the vanilla extract.
Once smooth, mix in the flour mixture a little at a time until smooth.
Add in the mostly cooled chopped walnuts, chopped chocolate, and chocolate chips. Mix just until combined.
Weigh each dough ball out to 6oz and place on a parchment-lined baking sheet and refrigerate for 15 minutes.
Bake for 9 to 11 minutes.
Allow them to set on the pan for a couple of minutes before transferring to a wire rack to cool.
