Have you ever traveled somewhere previously and then wish you could travel to the same place knowing what you know now? This is how I feel about New York City. I’ve been there a few times in my younger years. The last time was when I was in my senior year of college. I went to NYC to experience the theatre district and took in all the plays and Broadway shows I could in a week. It was a wonderful time, yet I wish I could go back. I have such a different focus now in my mid-thirties than I did in my early twenties. Visiting NYC now would mean I’d spend most of time exploring the culinary scene and checking out the plethora of great food spots the city has to offer. One place I’d love to visit is the Levain Bakery. I’ve heard such raves about their cookies and it’s gotten to the point of me attempting to make a clone of a cookie I’ve never even tasted. These Levain Bakery Chocolate Chip Walnut Cookies are pretty amazing so I can only imagine how much more the real mccoy would be! These cookies have a butterscotch caramel dough that’s studded with chocolate chips and walnuts. If that’s not enough to tempt you, I don’t know what will!…
Hands down, my favorite cookie in the whole world is the classic chocolate chip walnut cookie. Apparently this Levain Bakery makes some mind blowing version but since I can’t fly out to NYC to try them out first hand, making a clone that folks swear by is the next best thing. There are a few variations of this clone recipe, but I adapted a version I got from another blog. Maybe one of these days I’ll make another batch and take some with me to NYC for a true taste test…
recipe adapted from How to Eat a Cupcake
2 sticks unsalted butter, softened
2 cups dark brown sugar
2 3/4 cups all purpose flour
1 teaspoon table salt
1/4 tsp baking soda
2 cups semisweet chocolate chips
1 cup walnuts, chopped
Preheat oven to 375 degrees.
In bowl of electric mixer fitted with paddle attachment, mix together butter and sugar on low speed until blended.
Add eggs, one at a time, and beat on low speed until incorporated.
Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips and nuts.
Scoop 2 heaping tablespoons of cookie dough onto parchment lined baking sheet 1 1/2 inches apart.
Bake 15-20 minutes until the edges are golden brown and the tops are just lightly browned. Cool completely on wire racks and store in an airtight container.