What you need (makes 6 cookies)
80g of chocolate chips (I used leftover white chocolate chips and dark chocolate chunks though 😉 ), 100g of butter, 80g of walnuts, all-purpose flour, corn starch, 1 egg, sugar, brown sugar, baking soda, baking powder
What you do
Soften 100g of room temperature butter in a bowl, then add 45g of sugar and 45g of brown sugar, and mix together.
Add 1 egg to the bowl, mixing in gradually.
On parchment paper, measure out 136g of all-purpose flour, 19g of corn starch, 2g of baking soda, 2g of baking powder, and 1g of salt (the parchment paper will be used later for baking the cookies!).
Sift the dry ingredients into the bowl and mix gently (don’t overmix; stop mixing once the ingredients are just combined).
Add the chocolate chips and walnuts, mix roughly, and then let the dough rest in the fridge for 1 hour.
Divide the dough into 6 portions, roll them into balls, and bake in a preheated oven at 350°F (180°C) for 15 minutes.
Lab Notes
I liked the moist, slightly chewy inside and the slightly crispy outside of the Levain bakery style cookies.