Levain Bakery Cookies

(makes 8 cookies)

Combine, mix, and beat until soft fluffy and pale:
113g or 1 stick softened butter
113g light brown sugar
100g white sugar
15g vanilla extract
8g kosher salt
9g baking powder
5g baking soda
pinch of nutmeg

Beat in one at a time:
2 large eggs

Mix in:
283g flour

Mix in:
425g chocolate chips
240g raw walnut pieces

Divide dough into 8 equal portions and roll into smooth balls. Refrigerate in an airtight container for 12 hours, up to 1 week.

Preheat oven to 350F. Bake cookies until puffed and lightly brown, about 22 minutes, or to an internal temperature of between 175 and 185F.