Levain Bakery’s Giant Chocolate Chip Walnut Cookies

Use a light colored cookie sheet if you have one. In my experience, cookies spread more on dark metal.

Place oven rack in center position. Preheat oven to 410-F. degrees

Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)

Add eggs, one at a time, mixing well after each one.

Add vanilla extract and salt.

In a separate bowl sift or whisk together flours, cornstarch and baking soda; add to mixing bowl and blend,

Mix in chocolate chips and walnuts.

Separate dough into 12 large balls and place on a lightly colored cookie sheet. You will fit 4 cookies on one large cookie sheet.

Bake for 9-12 or until golden brown on the top. Let them rest for at least 10 minutes to set.