Chocolate Chip Cookies (Levain Copycat)

Yield

24 cookies.

Ingredients

• 1.5 cups (230 g) cake flour
• 2 cups (275 g) all purpose flour
• 1.5 tsp (5 g) kosher salt
• 2 tsp (8 g) cornstarch
• 1/2 tsp (6 g) baking soda
• 1.25 cups (280 g) unsalted butter
• 1.25 cups (285 g) brown sugar
• 1/2 cup (115 g) granulated sugar
• 2 eggs
• 3 egg yolks
• 2 cups (165 g) walnuts, roughly chopped
• 1 lb (450 g) chopped chocolate, roughly chopped

Steps

1. In a medium saucepan or microwave, melt unsalted butter and set to the side to cool.
2. In a medium-sized bowl, combine cake flour, all-purpose flour, kosher salt, cornstarch, and baking soda. Whisk together.
3. Using a stand mixer fitted with the whisk attachment, add light brown sugar and granulated sugar. Whisk together on medium speed then slowly stream in the butter.
4. Once combined add in the eggs one at a time followed by the egg yolks.
5. Once smooth switch to the paddle attachment and mix in the flour mixture until smooth. Add in walnuts and chocolate. Mix until combined.
6. Immediately scoop out heaping 1/4-cup portions (about 60 grams) using a cookie or ice-cream scoop, and place on two baking sheets lined with parchment paper. Do not roll into balls (i.e., leave them in the half-sphere shape they come out of the scoop in). Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
7. Weigh each dough ball out to 6oz and place on a parchment lined baking sheet.
8. Bake in a 425 ºF oven for 10-13 minutes. Set on a wire rack to cool before serving.

Source

https://www.joshuaweissman.com/post/levian-chocolate-chip-cookies