levain bakery cc cookie (clone)
inspired from Levain Bakery NYC & CookieMadness.net

8 ounces (2 sticks) unsalted European butter, (cold & shredded like cheese)
3/4 cup granulated sugar

3/4 cup packed light brown sugar
2 large eggs
1 ts vanilla extract
3 cups all purpose flour (13 ½ oz)
3/4 ts sea salt
1 and ¼ ts baking powder
1/2 ts baking soda
12 ounces (2 cups) good quality semisweet chocolate chips or chopped chocolate
1 cup walnuts

If using dough right away, preheat oven to 375 degrees F. (It’s best to chill, though; I chilled overnight)
(note: keep in mind this is a very dry dough, and will be hard to mix once you put the chips and nuts in; I used my hands)
Take the butter and using a cheese grater, shred the butter into a bowl, put it back in the freezer until ready to use.
In a mixing bowl, using an electric mixer, beat butter and both sugars just until just combined. Don’t overbeat. Add the egg and vanilla and beat just until incorporated.
Stir together flour, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips and walnuts.
Divide dough into 12 big 4 oz lumps. Mold into giant golfballs; do not press flat! Keep them as balls on the cookie sheets. Bake on ungreased cookies sheets (one sheet at a time). (I chilled my dough balls for 20 minutes BEFORE baking)

Bake times (how I’ve done it the past few times; pick one if you dare):

Put the cookies in a 375 degree oven and set timer for 8 minutes. When timer rings, without opening oven or removing cookies, reduce heat to 325 degrees and bake for another 8-10 minutes or until cookies appear set.
OR I did mine at 365 degrees for 18-22 minutes or until done. (Mine were done in 18 minutes)

Makes 12 (mine made 13)