Figuring out how to make one of the best chocolate chip cookies is definitely going to incur some travel fees. The coveted New York Levain Chocolate Chip Walnut cookie is deciphered... or at least as best as I could.
ITEMS USED:
Good Grips Stainless Steel Scale
Vollrath Stainless Steel Disher
INGREDIENTS
1.5 cups (230g) cake flour
2 cups (275g) all purpose flour
1.5 tsp (5g) kosher salt
2 tsp (8g) corn starch
1/2 tsp
6g baking soda
1.25 cups (280g) unsalted butter
1.25 cups (285g) brown sugar
1/2 cup (115g) white granulated sugar
2 eggs
3 egg yolks
2 cups (165g) walnuts
1 lb (450g) chopped chocolate
INSTRUCTIONS
Method:
In a medium saucepan, melt unsalted butter and set to the side to cool.
Roughly chop the dark chocolate.
In a medium size bowl, combine cake flour, all-purpose flour, kosher salt, cornstarch, and baking soda. Whisk together.
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.
Once combined add in the eggs one at a time followed by the egg yolks.
Once smooth switch to the paddle attachment and mix in the flour mixture until smooth.
Add in rough chopped walnuts and chopped chocolate. Mix until combined.
Place in a bowl, cover, and refrigerate for at least 45 minutes.
Weigh each dough ball out to 6oz and place on a parchment lined baking sheet.
Bake in a 425F for 10-13 minutes.
Set on a wire rack to cool before serving.