I would start by reducing the baking time by a few minutes and let them finish baking by letting them sit on the pan outside of the oven for 25 minutes. If the cookies feel too fluffy, you can bang the pan onto the counter a few times to help them fall and settle into their ooey-gooeyness.

Hi Libi – I would reduce the baking time by a few minutes and let them finish baking by letting them sit on the pan outside of the oven for 25 minutes. If the cookies feel too fluffy, you can bang the pan onto the counter a few times to help them fall and settle into their ooey-gooeyness.

You can totally add walnuts (they’re kind of a Levain staple), I would just chop them first and add them when you add the chocolate chips.
I prefer freezing these after they have been baked and consuming within 3 months.
If you are not freezing the cookies, you will want to enjoy within 5 days.

Hi! I am working on adding metric measurements to all of my recipes – stay tuned!

Hi Bre! You’re right! I’ve noted that I like the flavor of the vanilla so I added it to my version of the recipe.

Yes, you can. I would portion the dough into balls and then freeze in a ziptop bag for up to 3 months.

Hey Melanie – if the cookies are spreading too much, you can add up to 1/4 cup of flour to the dough.

I typically use Ghirardelli chocolate chips in these cookies!

Egg temperature doesn’t matter in this recipe.