Chocolate Chip Walnut Cookies


One of my favorite cookies obviously is the chocolate chip cookie, so this means I’m always willing to try a new recipe. These are suppose to be a copy cat of the famous Levain cookies from the Levain bakery located in New York. I can’t wait until I’m out of school and traveling everywhere in order to enjoy all the famous bakeries especially in New York. I think one of of the best parts about visiting a new city and traveling is the food especially the desserts. These cookies were humongous and had walnuts which was a nice touch! Recipe from How to Eat A Cupcake.

Cookie dough.

Chopping the walnuts.

Cookie dough batter, look at all those chocolate chips!

Ready to bake. Notice how huge the cookie dough balls are, I used my ice cream scooper normally reserved for cupcakes.

Done and cooling, or in my case ready to eat.


2 sticks unsalted butter, cool but slightly softened
2 cups light brown sugar
2 eggs, straight from the fridge
2 3/4 cups AP flour
1 teaspoon table salt
1 teaspoon baking powder
1/4 tsp baking soda
2 cups semisweet chocolate chips
1 cup walnuts

Preheat oven to 375 degrees.

In bowl of electric mixer fitted with paddle, mix together butter and sugar on low speed until blended. Add eggs, one at a time, and beat on low speed until incorporated.

Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips and nuts.

Scoop cookie dough onto parchment lined baking sheet 1 1/2 inches apart. Bake 15-20 minutes until the edges are golden brown and the tops are just lightly browned. (For smaller cookies, of course you’ll need to watch them because they’ll bake much faster.) Cool completely on wire racks.

Grade: A
So yummy especially when still warm from the oven.

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