DIRECTIONS:
Beat everything but the eggs, chocolate and walnuts together in a stand mixer, if you use the paddle it will be less likely to stick together, its too solid to use a whisk as will just clog up.
will take around 10 mins to all come together, you'll need to scrape down the sides of the bowl and the paddle itself a number of times to help it combine.
add the eggs, one at a time, crack into a bowl before adding to avoid the risk of shell in the cookies (wrong sort of crunchy)
fully beat in each egg then add the flour, turn the machine to low first otherwise you'll be wearing it.
once dough is in and mix looks consistent add the choc chips and walnuts.
separate the dough into equal portions, roll into a ball and clingfilm.
(the raw cookie dough is great mixed into ice cream at his point if there are any leftovers)
chill for at least 6 hours, this is key so it doesnt spread too much on cooking.
Line a baking sheet with baking parchment and cook at 180c make sure to leave room for it to spread.
cook until it reaches the consistency you like, 25 mins for me was the right mix of chewy to crunchy.
They will still seem very soft at this point, they will harden as they cool.
you can check the internal temperature if that works better for you and are looking for 80c.
dont worry too much if they look a bit under as they come out of the oven, they will harden as they cool and also the chocolate will firm up both improving the texture.
eat fresh, if you aren't going to eat right away leave the cookie balls in the fridge and cook to order, or wrap the clingfilm further with tin foil and freeze, defrost in the fridge and cook from chilled.
these were a bit chewier than the Levain cookies if my memory serves but that fits with how i like them, if you want a bit more biscuity leave the oven temp the same but cook a few mins longer.