Copycat Levain Bakery Chocolate Chip Cookie

• 3 cups bread flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup unsalted butter cold and cut into cubes
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs cold, lightly beaten in a separate bowl
• 1 teaspoon vanilla extract
• 1 1/2 cups dark chocolate chips
• 1 cup walnuts coarsely chopped, optional

1. Line a baking sheet with parchment paper, set aside
2. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl once (the batter will appear lumpy). Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Stir in the chocolate chips (and nuts) with a rubber spatula
3. Divide the dough into 12 even pieces and roughly shape it into a ball (it should not be smooth). Place them (evenly spaced) on the prepared baking sheet. Refrigerate for 30 minutes.nreheat oven to 375 degrees F. Bake for 18 to 24 minutes, or until light golden brown on top. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling.
4. Leftovers can be stored in an airtight container at room temperature for up to 4 days.

bread flour, baking powder, baking soda, salt, unsalted butter, brown sugar, granulated sugar, eggs, vanilla, chocolate chips, walnuts

Taken from www.yummly.com/recipe/Copycat-Levain-Bakery-Chocolate-Chip-Cookie-1396874 (may not work)