Copycat Levain Bakery Chocolate Chip Cookies

Step 1

Line a baking sheet with parchment paper. Set aside.

Step 2

To the bowl of a stand mixer fitted with the paddle attachment, add cold butter, brown sugar, and granulated sugar. Mix on medium speed until light and creamy (about 3-4 minutes).

Step 3

Add eggs, one at a time, mixing well after each addition, scraping the side of the bowl as needed.

Step 4

In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt.

Step 5

Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.

Step 6

Mix in the chocolate chips and walnuts until evenly distributed throughout the dough.

Step 7

Divide the dough into 9 equal portions (about 6 ounces each). Shape each portion into a rough ball, but do not flatten them. Place the dough balls onto the lined baking sheet and transfer to the refrigerator to chill for 30 minutes, up to 24 hours.

Step 8

When ready, preheat oven to 400°F and line 3 large baking sheets with parchment paper.

Step 9

Place the chilled cookie dough balls on the baking sheets, spacing each about 3 inches apart (about 4 per sheet).

Step 10

Bake for 10-11 minutes, or until the cookies are golden brown around the edges, but the middle is still slightly underbaked.

Step 11

Allow baked cookies to rest for 10-15 minutes before enjoying.