Levain Bakery-Style Chocolate Chip Walnut Cookies
Indulge in the bakery-style decadence of these Levain Bakery-Style Chocolate Chip Walnut Cookies! Known for their irresistibly thick and gooey centers paired with golden, slightly crisp edges, these cookies are the ultimate treat for any dessert lover. Made with a unique blend of cake flour and all-purpose flour, along with a touch of cornstarch for that signature soft texture, each bite is bursting with melty semi-sweet chocolate chunks and crunchy, toasted walnuts. Crafted with cold, cubed butter for maximum flakiness and baked at a high temperature to achieve a perfectly chunky shape, these oversized cookies are a true showstopper. Perfect for sharing — or savoring solo — enjoy them fresh and warm or store leftovers for a sweet snack throughout the week. Ideal for chocolate chip cookie connoisseurs, this recipe brings the magic of New York’s famous Levain Bakery straight to your kitchen!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, cold and cubed
- 0.75 cup Light brown sugar
- 0.5 cup Granulated sugar
- 2 Large eggs
- 1 cup Cake flour
- 1 cup All-purpose flour
- 2 teaspoons Cornstarch
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Semi-sweet chocolate chips
- 1.5 cups Walnuts, roughly chopped
Instructions
Preheat your oven to 410°F (210°C) and line a baking sheet with parchment paper.
In a large mixing bowl, using a stand mixer with a paddle attachment, beat the cold cubed butter, brown sugar, and granulated sugar on medium-high speed until the mixture is creamy and smooth, about 4 minutes.
Add the eggs, one at a time, mixing well after each addition until fully incorporated.
In a separate bowl, whisk together the cake flour and all-purpose flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Fold in the chocolate chips and chopped walnuts with a spatula until evenly distributed throughout the dough.
For each cookie, take about 1/4 cup of dough and form it into a rough, large ball — do not flatten. You should get 8 large cookies.
Place the shaped cookies onto the prepared baking sheet, leaving enough space between them to allow for spreading.
Bake in the preheated oven for 16 to 18 minutes, or until the edges are golden brown but the centers still look soft and slightly underbaked.
Remove from the oven and let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool further.
Enjoy these rich, thick cookies warm or store them in an airtight container for up to 4 days.
Nutrition Facts
Calories |
6458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 417.5 g | 535% | |
| Saturated Fat | 193.0 g | 965% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 694.0 g | 252% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 438.1 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 403 mg | 31% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1388 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
