Dessert

Copycat Levain Bakery Chocolate Chip Walnut Cookies (half recipe) is for Dessert.

Copycat Levain Bakery Chocolate Chip Walnut Cookies (half recipe) takes several minutes to prepare.

Copycat Levain Bakery Chocolate Chip Walnut Cookies (half recipe) takes several minutes to cook.

Copycat Levain Bakery Chocolate Chip Walnut Cookies (half recipe) makes 12 servings.

The ingredients for Copycat Levain Bakery Chocolate Chip Walnut Cookies (half recipe) are:

1 stick cold unsalted butter, cut into small chunks
3/4 cup sugar (half brown, half white)I used about 1/3 cup brown and about 2 tsp. Stevia
1 large egg, cold
1 tsp. coffee syrup (see note above)
1-3/4 cup + 1 Tbsp. unbleached all-purpose flour, lightly spooned and swept (Note: this amount is for southern cooks; you may need to adjust the flour amount if you live at a high altitude or in a different part of the country. Basically, higher altitudes use less flour; southern areas need a little more -- not sure if that's because of humidity or if it's just for low-lying areas, but it definitely works for me, living on the coast of North Carolina.)
1/4 tsp. kosher salt
1/2 tsp. baking powder (double acting)
1/4 tsp. baking soda
3/4 cup chocolate chips (I used half Hershey's Special Dark, half Ghirdadelli Milk)
1/2 cup toasted whole nuts (I used 1/4 cup walnuts, 1/4 cup pecans) If you don't like nuts in your CC cookies, leave them out; these are YOUR cookies, make them the way you like them.

Here is how you make Copycat Levain Bakery Chocolate Chip Walnut Cookies (half recipe):

Preheat oven to 350F. Line a baking sheet with parchment paper. In the bowl of a stand mixer, combine butter and sugars on low speed and mix just till somewhat combined, not creamed, and not fluffy, about 1 minute. Add the egg and flavoring and continue to mix on low for about another minute, till they are incorporated. Fold in the dry ingredients and the nuts which you have first measured and mixed together. Continue mixing on low speed for about 1-2 minutes, or till flour is incorporated. Add chips and mix another 30 seconds. Measure out 2 oz. dough for each cookie (or more if you want them bigger). Bake for 11-13 minutes, or till toothpick inserted near center returns almost clean. Transfer immediately to wire rack to cool. Yield: 11 2-oz. melt-in-your mouth cookies.Number of Servings: 12Recipe submitted by SparkPeople user BHAPPY12.

The nutritional information for Copycat Levain Bakery Chocolate Chip Walnut Cookies (half recipe) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 240.8

• Total Fat: 11.4 g
• Cholesterol: 38.4 mg
• Sodium: 105.5 mg
• Total Carbs: 33.6 g
• Dietary Fiber: 1.1 g
• Protein: 2.9 g