White Chocolate Walnut Cookies
If you’ve ever been to New York or are a cookie connoisseur, chances are you’ve heard of Levain Bakery. Although I’ve been to New York 3 times, I’ve never gone to Levain Bakery because the line was always wrapped around. After trying to make this recipe, I will definitely park myself in that line next time!
The first time I made this recipe, I did it exactly as it instructs. The cookies were so decadent and delicious. However, neither of the Dawoud are huge fans of chocolate chips being the overwhelming taste. We much more preferred the walnut aspect and wish there was even more. So this time around, I decided to up the number walnuts and use white chocolate chips instead. Mostly because the chocolate chips were expired (that tells you how much we don’t use it 😆) and I have to say it was a good choice as it was not overwhelming in the slightest. I also used even less of the white chocolate chips than the recipe originally calls for. However you decided to make these, the important thing is that you make them! They are by far the best tasting chocolate chip cookies out there!
Ingredients:
1 cup Cold Butter cut into small cubes
1 cup Brown Sugar
½ cup Sugar
2 Eggs
1 ½ cups Cake Flour (not a requirement but HIGHLY recommended)
1 ½ cups Flour
1 teaspoon Cornstarch
¾ teaspoon Baking Soda
¾ teaspoon Salt
2 cups Chocolate Chips (I used 1/2 c of white chocolate chips)
2 cups Walnuts roughly chopped (more or less kept this the same)
Directions:
Preheat oven to 410 degrees.
In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
Add eggs, one at a time, mixing well after each one.
Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
