Levain Cookie 2.0



  • two sticks (1 cup) unsalted butter
  • ½ cup Sugar
  • 1 cup brown sugar
  • 2 eggs
  • 3 cups all purpose flour
  • 1 tsp cornstarch
  • ¾ teaspoon Baking Soda
  • ¾ teaspoon Salt
  • 2 cups Chocolate Chips (Mix of milk and dark chocolate Ghirardelli)
  • 1 and 1/2 cups of chopped walnuts


  • preheat oven to 400
  • cream together the butter, brown sugar, and granulated sugar until smooth
  • add in the eggs one at a time. mixing each one in thoroughly
  • mix your dry ingredients together in another bowl: flour, cornstarch, salt, and baking soda
  • once mixed, combine your dry and wet ingredients until dough is formed
  • fold in the chocolate chips and walnuts
  • line a baking sheet with parchment paper and place dough balls onto the sheet (make sure they are not perfect balls, allow them to be “bumpy” to give that levain feel)
  • refrigerate for 20-30 minutes and place in oven for 10-12 minutes
  • allow to cool/set before serving

7 thoughts

  1. These are amazing!! Stayed chewy – even a few days after I baked them! My new favorite chocolate chip cookie recipe 🙂

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