Levain Bakery Chocolate Chip Cookies
1 cup cold butter, cut into small cubes
1 cup brown sugar
½ cup sugar
2 eggs
1 ½ cups cake flour
1 ½ cups flour
1 teaspoon cornstarch
¾ teaspoon baking soda
¾ teaspoon salt
2 cups chocolate chips
2 cups walnuts, roughly chopped (I like to toast them)
Preheat the oven to 410 degrees and line two cookie sheets with parchment. Using a stand mixer, cream together the cold, cubed butter and both sugars for 4 minutes, or until creamy. Add the eggs one at a time, mixing well after each.
Stir in the flours, cornstarch, baking soda, and salt. Mix until the wet and dry ingredients are just combined, to avoid overmixing. Stir in the chocolate chips and walnuts.
Separate the dough into 8 to 10 large balls and place on the prepared cookie sheets. Remember, these are giant cookies! You will fit 4 to 5 cookies on each cookie sheet.
Bake for 9 to 12 minutes or until the tops are golden brown. Let the cookies rest for at least 10 minutes to set.