Kue Levain

Instructions

1. Add 1 ½ cup butter, 1 ½ cups dark brown sugar, and ¾ cup granulated sugar to the bowl of a stand mixer and beat with the paddle attachment on medium speed until combined.
2. Add 3 large eggs and 2 teaspoons vanilla extract and beat until just combined.
3. Add 1 ¼ cup cake flour, 1 ½ cup all-purpose flour, 2 teaspoons baking powder, 1 ½ teaspoon baking soda, and 1 teaspoon salt and mix until just barely combined.
4. Remove the bowl from the mixer and fold in 3 cups semi-sweet chocolate chips and 1 ½ cups walnut pieces by hand. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes to an hour.
5. Preheat the oven to 400 degrees Fahrenheit.
6. Remove the dough from the fridge and weigh out twelve 6-ounce portions. Don't roll the dough together. Just make it into messy blobs of dough. Levain Bakery doesn't "make baseballs" of the dough and prefers it to be rough and textured.
7. Bake for 10-11 minutes, until the top and bottom of the cookie are beginning to turn golden brown. Remove from the oven and let the cookies cool on the pan for 12-15 minutes, allowing them to continue cooking.
8. Serve the same day they are baked. Enjoy!