If you thought that Levain Bakery's famous chocolate chip cookies were the best ever, then you should give this recipe a try. This recipe is an adaptation of chef Agatha Kulaga's super-thick chocolate chip cookie, which she learned from Levain Bakery co-founder Ken Forkish.
Ingredients
4 ounces unsalted American butter (about 1/2 cup; 113g), softened to about 65°F (18°C)
4 ounces light brown sugar (about 1/2 cup, firmly packed; 113g)
3 1/2 ounces white sugar, preferably well toasted (about 1/2 cup; 100g)
1/2 ounce vanilla extract (about 1 tablespoon; 15g)
2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight (plus more for sprinkling, if desired)
1 3/4 teaspoons baking powder
1 teaspoon baking soda
Pinch of grated nutmeg
2 large eggs (about 3 1/2 ounces; 100g), straight from the fridge
10 ounces all-purpose flour (about 2 1/4 cups, spooned; 283g), such as Gold Medal
15 ounces assorted chocolate chips (about 2 1/2 cups; 425g), not chopped chocolate; see note
8 1/2 ounces raw walnut pieces or lightly toasted pecan pieces (shy 1 3/4 cups; 240g)
DIRECTIONS
Preheat the oven to 350F, and spray two cookie sheets with a non-toxic cooking spray (I use the kind made with coconut oil).
Put your oven rack in the center of the oven. Sift together the flour, ½ cup granulated white sugar, and baking soda into a bowl. Set aside.
Using an electric mixer set on medium-high speed, cream together ¾ cup unsalted butter and 2 eggs for about 4 minutes. Add your vanilla extract and mix for about 30 additional seconds after all the combined ingredients come together. Add your chocolate chunks, brown sugar, and white sugar or turbinado sugar, mixing until combined.
