Ingredients
– 1 cup cold butter, cut into small cubes
– 1 cup brown sugar
– 1/2 cup white sugar
– 2 eggs
– 1 1/2 cups cake flour
– 1 1/2 cups all-purpose flour
– 1 teaspoon cornstarch
– 3/4 teaspoon baking soda
– 3/4 teaspoon salt
– 2 cups chocolate chips (semi-sweet or your favorite type)
– 2 cups walnuts, roughly chopped (optional)
Instructions
Step 1: Cream the Butter and Sugars
Cream the cold butter and brown sugar in a large mixing bowl using a hand mixer or stand mixer on medium speed for about 4 minutes, until light and fluffy. Add the white sugar and mix again.
Step 2: Add the Eggs
Add the eggs, one at a time, mixing thoroughly after each addition to ensure a smooth dough.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Slowly add this dry mixture to the wet ingredients and mix just until the dough starts to come together (don’t overmix).
Step 4: Fold in Chocolate Chips and Walnuts
Gently fold in the chocolate chips and chopped walnuts, ensuring they are evenly distributed throughout the dough.
Step 5: Shape the Dough
Divide the dough into 10 equal portions (about 5 oz each) and shape them into large balls. These big, bakery-style cookies will bake up thick and gooey on the inside.
Step 6: Bake at High Heat
Preheat the oven to 410°F (210°C). Bake the cookies on a parchment-lined baking sheet for 9-12 minutes, until the edges are golden but the centers are still soft and slightly underdone.
Enjoy!
Soft Levain Bakery NYC Cookies
