Four-ounces chocolate chip walnut cookies

This is probably one of the largest cookie I have ever made.

This is a "copycat Levain cookie recipe". Levain cookies are affectionately known to be the best cookies in the world to many people living in NYC (and probably to those who don't as well)! Unfortunately for me, this is a "been there, but never done that" and hence I am unable to tell how close these huge-ass cookies get to the real thing...

But nevertheless, these cookies are pretty darn good! And I'm not kidding when I named this a four-ounce cookie. With the diameter of roughly my palm size and height of about an inch, it IS the size of a regular scone.

Crisp on the outside, but super soft and doughy in the middle. Mmm. Best served warm!

What?

• 1 1/2 cups plain flour
• 3/4 tsp baking powder
• 1/2 tsp salt
• 115 g cold unsalted butter, cubed
• 85 g brown sugar
• 50 g caster sugar
• 1 egg, cold and lightly beaten 
• 1 tsp vanilla essence
• 3/4 cup chocolate chips
• 1/2 cup walnut, coarsely chopped

How?

1. Combine flour, baking powder and salt in a bowl.
2. In a separate bowl, beat the cold butter with a mixer for about a minute until it comes together in one lump. Add the brown and white sugar and beat until incorporated.
3. Add the egg and vanilla and mix until combined. Batter appears lumpy.
4. Gradually add in the flour mixture and mix until just incorporated. 
5. Fold in the chocolate chips and walnuts with a spatula.
6. Divide the dough into about 4 oz. each and roughly shape them into a ball (not too perfectly!). Place the dough balls onto a cookie sheet lined with parchment paper, spacing them a few inches apart.
7. Refrigerate the dough for 30 minutes to an hour.
8. Bake at 180 degC for about 15-20 minutes, until light golden brown on the top and edges. Allow the cookies to cool for about 5 minutes before transferring them to a wire rack to cool completely. (But have one while it's still warm!)

Adapted from: Chez CateyLou