The Best Levain Chocolate Chip Cookie
Prep time
Cook time
Total time
Recipe type: Baking
Serves: 14 cookies
  • 200 g plain flour
  • 120 g cake flour
  • 1 tsp corn starch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 100 g white sugar
  • 100 g brown sugar
  • 200 g cold unsalted butter – cut into small cubes
  • 300 g dark chocolate – cut into chunks
  • 260 g toasted walnut – roughly chopped
  • ¼ tsp vanilla extract
  • 2 eggs - beaten
  1. Place both types of flour, corn starch, baking powder, baking soda, salt in a large bowl and mix well with a balloon whisk.
  2. Without turning on the electric handheld beater, mix the butter and sugar together. This will prevent the sugars from flying out of the bowl later.
  3. Turn on the machine and beat the cold cubed butter and both types of sugar together until creamy.
  4. Add in beaten egg, vanilla extract and continue to whisk at a high speed.
  5. Sift the dry ingredients into the butter mixture and whisk at a low speed until just combined. At this point, there will still be some bits of flour visible and that’s okay.
  6. Switch to a rubber spatula and fold the mixture together until the flour just disappear.
  7. Add in chopped walnut, chocolate chunk and fold gently. Do not mix for too long or the butter will melt and the cookies will lose its shape.
  8. Line a baking tray with non-stick baking paper.
  9. Measure 90 g of cookie dough and roughly shape into a ball. If you want your cookie to be larger, measure up to 120 g each.
  10. Place onto the baking tray. Repeat with the rest of the cookie dough, leaving a 2-inch gap in between.
  11. Wrap remaining measured dough balls individually with cling wrap.
  12. Place all in a Ziploc bag and freeze for up to a month.
  13. Refrigerate for at least 2 to 4 hours before baking.
  14. Preheat oven to 200°C.
  15. Remove tray from the fridge and transfer into the oven.
  16. Bake for 14 to 15 mins or until the top of the cookie is lightly brown. Do not overbake or the cookie will harden in the centre.
  17. Allow to cool on a wire rack for 15 mins before serving.
Recipe by Bear Naked Food at