Chocolate Chip Walnut Cookies Inspired by Levain Bakery

The Levain Chocolate Walnut Cookie is legendary for a reason. Originally born in New York City at the famous Levain Bakery, these cookies are thick, rich, and irresistibly gooey on the inside with a crisp, golden crust on the outside. Loaded with chunks of dark chocolate and crunchy walnuts, each bite offers a dynamic mix of molten richness and toasted nuttiness that sets them apart from your everyday cookie.

This easy-to-follow homemade version recreates the signature oversized texture and bold flavor of the original. Whether you’re baking for a special treat or just want to satisfy a craving for something warm, chocolatey, and soul-satisfying, these cookies deliver a bakery-quality experience right from your oven.

What makes them stand out isn’t just their generous size—it’s the perfect contrast between the dense, doughy middle and the crisp edges, combined with quality ingredients that melt together into something greater than the sum of their parts.

Ingredients Overview
Creating the iconic Levain-style cookie starts with choosing the right ingredients and understanding why each one matters.

• Unsalted Butter (225g, cold and cubed): Using cold butter instead of softened helps the cookies retain their thick, mound-like shape and prevents spreading. It also creates pockets of richness throughout.

• Brown Sugar (150g): Adds moisture and depth. Its molasses content gives a subtle caramel flavor and a chewy texture.

• White Sugar (100g): Provides sweetness and helps create crisp edges.

• Eggs (2, large): Bind the dough and contribute to the rich, moist interior.

• All-Purpose Flour (350g): The base of the dough. Levain cookies use a relatively high amount to support the thickness and structure.

• Cornstarch (2 tsp): Softens the crumb and helps create that tender interior.

• Baking Powder (1 tsp) + Baking Soda (½ tsp): A blend of both leaveners creates just enough lift without making the cookies cakey.

• Salt (1 tsp): Balances the sweetness and highlights the chocolate flavor.

• Dark Chocolate Chunks (300g): Use coarsely chopped chocolate bars for uneven pockets that melt beautifully. Semi-sweet or bittersweet is ideal.

• Walnuts (200g, roughly chopped): Toasted walnuts provide a crunchy contrast and deep, nutty flavor.

High-quality chocolate and fresh walnuts make a noticeable difference. The dough comes together fast, and with a short chill time, these cookies are perfect when you need impressive results in a pinch.

Step-by-Step Instructions

1. Prepare the ingredients:
   Cube 225g of cold butter and place it into a large mixing bowl. Add 150g brown sugar and 100g white sugar.

2. Cream the butter and sugars:
   Using a stand mixer with a paddle attachment (or a hand mixer), beat the butter and sugars together until just combined—about 1–2 minutes. Don’t overmix; you want a slightly coarse texture.

3. Add the eggs:
   Crack in the two eggs, one at a time, mixing just until incorporated. Scrape down the sides of the bowl as needed.

4. Mix the dry ingredients:
   In a separate bowl, whisk together 350g flour, 2 tsp cornstarch, 1 tsp baking powder, ½ tsp baking soda, and 1 tsp salt.

5. Combine wet and dry:
   Slowly add the dry mixture into the wet mixture. Mix on low until a thick dough forms. It should hold its shape and be slightly tacky but not sticky.

6. Fold in chocolate and walnuts:
   Add 300g dark chocolate chunks and 200g chopped walnuts. Use a spatula or wooden spoon to gently fold them in until evenly distributed.

7. Portion the dough:
   Divide the dough into 8 large portions (about 150g each) for classic Levain-sized cookies. Shape them into tall, rough mounds rather than flat discs. This helps create a gooey center while maintaining height.

8. Chill the dough:
   Place the cookie mounds on a lined baking sheet and chill in the fridge for 30 minutes. This step is optional but helps keep the cookies thick.

9. Preheat the oven:
   Set your oven to 200°C (392°F). Line a baking sheet with parchment paper.

10. Bake:
    Place 4 cookies per sheet (they’re big!) and bake for 11–13 minutes. The tops should be golden and set, but the centers will still look slightly underdone.

11. Cool:
    Let cookies rest on the sheet for 10 minutes before transferring to a rack. They’ll continue cooking slightly as they sit.

Tips, Variations & Substitutions

• Don’t overbake: The gooey center is what makes these cookies special. Pull them out when they look just barely set.

• Toast your walnuts: Toasting intensifies their flavor and ensures they stay crunchy inside the dough.

• No mixer? Use a sturdy spatula and mix by hand. The butter will take a bit more effort to cream, but it’s doable.

• Flour swap: You can replace 50g of the flour with bread flour for an even chewier bite.

• Chocolate choices: Mix in milk chocolate chunks or white chocolate for variation, but bittersweet offers the richest contrast.

• Nut-free option: Simply omit the walnuts. You may want to add a few more chocolate chunks to keep the texture exciting.

• Smaller size: Make 12 medium cookies instead of 8 jumbo ones. Reduce baking time to 9–11 minutes.

Serving Ideas & Occasions
Levain Chocolate Walnut Cookies are best served warm, when the chocolate is still molten and the outside is crisp.

Enjoy them:

• With a glass of cold milk

• Paired with espresso or black coffee

• As an over-the-top ice cream sandwich base

• Packed into a gift box for holidays or birthdays

• As a comforting treat after dinner

They’re ideal for bake sales, cozy evenings, or any day that needs something a little extra. Their bakery-style size and bold flavors make them feel like a true indulgence.

Nutritional & Health Notes
These cookies are decadent and designed to be a treat. Each one is hefty and loaded with flavor, so you really only need one to feel satisfied.

Dark chocolate offers antioxidants, and walnuts are rich in omega-3s and healthy fats. Still, they are high in calories and sugar, so it’s all about mindful enjoyment.

For a slightly lighter version:

• Use 70% dark chocolate

• Cut sugar by 10–15%

• Portion smaller cookies

They also freeze well, so you can bake half now and save the rest for later, controlling portion size without sacrificing flavor.

FAQs

1. Why use cold butter instead of softened?
Cold butter helps keep the cookies tall and thick while baking. It prevents them from spreading too much, creating that iconic Levain-style center.

2. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours before baking. You can also freeze the dough mounds and bake them straight from frozen—just add 1–2 extra minutes to the baking time.

3. My cookies turned out flat—what went wrong?
This could be due to overmixing or butter that was too soft. Also, make sure to chill the dough and avoid pressing the cookies down before baking.

4. Can I make these cookies gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking blend. Make sure it includes xanthan gum for structure. The texture will be slightly different but still delicious.

5. Do I have to use walnuts?
No, you can leave them out or replace them with pecans, almonds, or even chopped hazelnuts. For a nut-free version, simply add more chocolate or some dried fruit for texture.

6. How should I store leftover cookies?
Keep them in an airtight container at room temperature for up to 3 days. To restore gooeyness, microwave for 10–15 seconds before eating.

7. Can I use chocolate chips instead of chunks?
Yes, but chunks give better texture and richer pockets of melted chocolate. If using chips, choose a high-quality brand with a higher cocoa content for similar depth of flavor.

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