Chocolate Walnut Cookies That Are Soft, Chunky, and Bakery-Style
Thick, gooey, bakery-style chocolate walnut cookies inspired by the famous Levain Bakery in NYC. Crispy outside, soft and rich inside.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6–8 large cookies 1x
Ingredients
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1 cup cold unsalted butter, cubed
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¾ cup light brown sugar
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½ cup granulated sugar
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2 cold large eggs
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1½ tsp vanilla extract
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3¼ cups all-purpose flour
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1 tbsp cornstarch (optional)
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1 tsp baking soda
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1 tsp baking powder
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½ tsp salt
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2 cups semi-sweet chocolate chunks
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2 cups chopped walnuts
Instructions
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Preheat oven to 400°F. Line baking sheet with parchment.
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Whisk flour, cornstarch, baking soda, baking powder, and salt.
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Cream cold butter and sugars until just combined. Add eggs and vanilla.
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Gradually mix in dry ingredients until dough forms.
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Fold in chocolate and walnuts by hand.
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Portion dough into 6–8 large balls (6 oz each).
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Place on sheet, bake 9–11 minutes until golden on top.
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Cool on tray for 15 minutes before serving.
Notes
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Keep butter and eggs cold for best texture.
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Do not overbake — centers should be soft.
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Freeze extra dough balls and bake as needed.