Nut-Free Levain Bakery-Style Chocolate Chip Walnut Cookies
Indulge in the ultimate cookie experience with these Nut-Free Levain Bakery-Style Chocolate Chip Walnut Cookies! Crafted to deliver the same thick, gooey, and irresistibly soft texture as the famed New York bakery cookies—but without the nuts—this recipe is a nut-free twist on a classic favorite. With a perfect balance of semi-sweet chocolate chips, a hint of vanilla, and a touch of cornstarch for that signature tenderness, these oversized cookies promise bakery-worthy quality right out of your oven. They're easy to make, taking just 15 minutes of prep time, and are baked to golden perfection in under 25 minutes. Whether it's for a special occasion or a simple treat, these cookies are sure to impress chocolate lovers and cookie enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup unsalted butter, cold and cubed
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3.25 cups all-purpose flour
- 2 tablespoons cornstarch
- 1.25 teaspoons baking soda
- 0.75 teaspoon coarse kosher salt
- 2.5 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the cold, cubed butter, granulated sugar, and brown sugar. Use a stand mixer with the paddle attachment or a hand mixer and beat on medium speed for about 1 to 2 minutes until the mixture is fully combined but not overly creamed.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until everything is thoroughly mixed.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
For best results, divide the dough into 12 large scoops (about 4 ounces each) using an ice cream scoop. Lightly press down on the top of each scoop to flatten slightly.
Place the cookies on the prepared baking sheet, leaving at least 2 inches of space between each one to account for spread.
Bake in the preheated oven for 18 to 25 minutes, or until the edges are golden brown and the centers are just set. The cookies will continue to bake slightly on the baking sheet after being removed from the oven.
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
6469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.2 g | 409% | |
| Saturated Fat | 195.9 g | 980% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 3253 mg | 141% | |
| Total Carbohydrate | 895.9 g | 326% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 524.2 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 285 mg | 22% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 824 mg | 18% | |
*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.
