250g (8.8 oz) Unsalted Butter
150g (5.3 oz) White Sugar
150g (5.3 oz) Dark Brown Sugar
2 Large Eggs
390g (13.8 oz) AP Flour
1/2tsp salt
1 1/4tsp baking powder
200g (7 oz) Dark Chocolate Chunks
150g (5.3 oz) Walnuts
This should be made with the standard creaming method. To accomplish this, mix together the flour, salt and baking powder in a bowl and set aside. Next, cream together the butter (which should be around room temperature) and the sugars. After it is well creamed, add in the eggs one at a time and cream for another minute or so. Slowly add the flour/salt/baking power mixture into creamed mixture until it is fully mixed. I would suggest that you do not over mix once the flour is added as this tends to slightly increase the tough structure of the cookie (unless this is your desired result). After it is mixed stir in the chocolate and walnuts by hand.
I like mine to still be soft in the middle, so I tend to make 50g (2 oz) balls from the dough and cook at about 190 deg C (375 deg F) for about 12-15 minutes. A lot of factors are involved, so I bake them by sight - after you make a few you will get a sense of how you like them. You can experiment with chilling the dough before baking which should cause the cookie to spread less. You could also increase the flour to increase this effect (making them more like a 'mound' than a cookie). This is my guide - but alter to suit your tastes!
To give credit where credit is due - this recipe is intended to be somewhat similar to the Walnut Chocolate Chip Cookies from Levain Bakery in New York City. They make amazing products, you should try them if you can.
Sorry that there is no photo. I could make a batch and photograph them, however I am on a diet and I don't think making a batch of these would assist my diet.
This should be made with the standard creaming method. To accomplish this, mix together the flour, salt and baking powder in a bowl and set aside. Next, cream together the butter (which should be around room temperature) and the sugars. After it is well creamed, add in the eggs one at a time and cream for another minute or so. Slowly add the flour/salt/baking power mixture into creamed mixture until it is fully mixed. I would suggest that you do not over mix once the flour is added as this tends to slightly increase the tough structure of the cookie (unless this is your desired result). After it is mixed stir in the chocolate and walnuts by hand.
I like mine to still be soft in the middle, so I tend to make 50g (2 oz) balls from the dough and cook at about 190 deg C (375 deg F) for about 12-15 minutes. A lot of factors are involved, so I bake them by sight - after you make a few you will get a sense of how you like them. You can experiment with chilling the dough before baking which should cause the cookie to spread less. You could also increase the flour to increase this effect (making them more like a 'mound' than a cookie). This is my guide - but alter to suit your tastes!
To give credit where credit is due - this recipe is intended to be somewhat similar to the Walnut Chocolate Chip Cookies from Levain Bakery in New York City. They make amazing products, you should try them if you can.
Sorry that there is no photo. I could make a batch and photograph them, however I am on a diet and I don't think making a batch of these would assist my diet.
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