Zapappy

Name: Levain-Style Chocolate Chip Walnut Cookies
Prep time: 25 min
Cook time: 55 min
Total time: 160 min
Yield: 9
Cuisine: American
Ingredients: 1 cup unsalted butter, cool but pliable, about 60-65°F / 16-18°C; cut into 1/2-inch / 12-mm cubes; 3/4 cup packed light brown sugar; 1/2 cup granulated sugar; 2 large eggs, cool room temperature; 2 tsp vanilla extract; 1 3/4 cups cake flour; 1 1/4 cups all-purpose flour; 2 tsp cornstarch; 1 tsp baking soda; 3/4 tsp Diamond Crystal kosher salt; 2 cups semisweet chocolate chips; 2 cups walnut halves and large pieces, toasted, completely cooled, and roughly broken into 1/2-inch / 12-mm pieces

Cooking

Ingredients

Cookie Dough

1 cup unsalted butter, cool but pliable, about 60-65°F / 16-18°C; cut into 1/2-inch / 12-mm cubes
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, cool room temperature
2 tsp vanilla extract
1 3/4 cups cake flour
1 1/4 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
3/4 tsp Diamond Crystal kosher salt
2 cups semisweet chocolate chips
2 cups walnut halves and large pieces, toasted, completely cooled, and roughly broken into 1/2-inch / 12-mm pieces

Directions

Toast the Walnuts

Heat the oven to 350F with a rack in the center. Spread the walnuts on a {{tool:sheet-pan|sheet pan}} and toast until fragrant and one shade darker, 7-9 minutes. Transfer them to a plate, cool completely for at least 10 minutes, then break into rough 1/2-inch / 12-mm pieces. Line the cooled pan with {{tool:parchment-paper|parchment paper}}.

Mix and Portion the Dough

In a {{tool:mixing-bowl|mixing bowl}}, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and kosher salt until evenly combined.
In a {{tool:stand-mixer|stand mixer}} fitted with the paddle, beat the unsalted butter, light brown sugar, and granulated sugar on medium until cohesive and slightly lightened but not fluffy, scraping the bowl once, 2-3 minutes.
Add the eggs one at a time on medium-low, mixing until each is absorbed, then mix in the vanilla extract. The mixture may look slightly curdled; scrape the bowl thoroughly.
Add the dry ingredients and mix on low only until broad flour streaks remain. Add the semisweet chocolate chips and cooled walnuts; mix on low for a few turns, then finish folding with a {{tool:rubber-spatula|rubber spatula}} until no dry pockets remain.
Using a {{tool:kitchen-scale|kitchen scale}}, divide the dough into nine 170 g portions. For each cookie, tear a portion in half and press the smooth sides together with the torn faces pointing outward and upward, forming a tall rough mound about 3 inches wide. Do not roll smooth or flatten. Arrange on the lined pan and refrigerate uncovered for 1 hour.

Bake and Set

Increase the oven to 400F. Place four chilled dough mounds on a parchment-lined sheet pan, leaving at least 3 inches between them; keep the rest refrigerated. Bake one pan at a time until the high ridges are deep golden, the outer 1-inch / 25-mm band is set, and the center surface is matte but still yields gently, rotating after 8 minutes, 14-17 minutes total.
Leave the cookies on the hot pan for 20 minutes so carryover heat finishes setting the centers. Transfer them to a {{tool:wire-rack|wire rack}} and repeat with the remaining chilled dough. Serve warm rather than piping hot, when the interior is soft and the chocolate is fluid but the crumb has enough structure to hold together.