Levain Bakery Cookies

By Ben · cooked up in Sprig

Cold butter chunks create steam pockets that transform these massive cookies into crispy-edged, molten-centered showstoppers. Premium dark chocolate chips and toasted walnuts nestle into a brown butter cookie dough that's aged overnight for deeper caramel notes. The aroma of butter and vanilla fills your kitchen while they bake into softball-sized treats that crack audibly when you break them open. Save these for moments when you want to make an unforgettable impression.

Ingredients

• 1 cup unsalted butter, cold and cubed
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 1/4 cups bread flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt

• 1 1/2 cups dark chocolate chips, premium quality
• 1 cup walnut halves, toasted and roughly chopped
• 1/2 teaspoon flaky sea salt for sprinkling

Instructions

1. Brown 1/4 cup of the butter in a small saucepan over medium heat until it turns golden and smells nutty, about 3-4 minutes. Pour into a bowl and let cool for 10 minutes.
2. Toast walnut halves in a dry skillet over medium heat for 3-4 minutes until fragrant. Let cool completely, then roughly chop into chunky pieces.
3. In a stand mixer with paddle attachment, cream the remaining cold butter cubes with both sugars on medium speed for 3-4 minutes until just combined but still chunky.
4. Add the cooled brown butter, eggs, and vanilla extract. Mix on low speed until just incorporated.
5. In a separate bowl, whisk together bread flour, baking soda, and kosher salt. Add to butter mixture and mix on low speed until flour is barely incorporated.
6. Fold in chocolate chips and toasted walnuts by hand using a wooden spoon. The dough should look shaggy and chunky.
7. Wrap dough in plastic wrap and refrigerate for at least 2 hours or overnight for best flavor development.

1. Preheat oven to 410°F and line two baking sheets with parchment paper.
2. Using a large ice cream scoop or 1/4 cup measure, portion dough into 12 massive balls, each weighing about 4 ounces. Place 6 per sheet with at least 3 inches between each cookie.
3. Lightly press each dough ball to flatten slightly, then sprinkle tops with flaky sea salt.
4. Bake for 9-11 minutes until edges are golden brown and set, but centers still look slightly underbaked and soft.
5. Let cookies cool on baking sheets for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

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