Levain Cookie Recipe

Preheat oven to 375 degrees F. In a large bowl/mixer bowl, cream together cubed butter and sugars until well blended and fluffy, approximately 2-3 minutes.
Add eggs, one at a time, mixing after each addition. Add flour, salt, cornstartch, baking powder, baking soda & salt to butter, sugar and egg mixture until just combined. This should be a very thick mixture, and not sticky. If your dough is still sticky, try adding more all-purpose flour, 1/8-1/4 cup at a time. Mix until combined but take care to not overmix.
Fold in chocolate chips, grated chocolate and nuts. If you are using a block of chocolate, you will want to grate it and add it in as well.
Divide dough into 18 portions. Cookie dough balls should be at least as tall as they are wide, do not flatten the cookie dough on the baking sheet. Leave at least 2-3 inches of space between cookies to allow to spread as they bake.
Bake for approximately 10-15 minutes* or until starting to turn lightly golden brown. Allow these to cool on the pan before you transfer them to a wire rack. Since they are a bit underdone on the inside, moving them while they are still hot can result in them falling apart. Store in an air tight container.