Chocolate Walnut Levain Cookies That Stay Soft Inside
Thick, gooey, and packed with chocolate and walnuts, these Levain chocolate walnut cookies are inspired by the famous New York bakery. Crisp on the outside, soft in the center — bakery-style results at home.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (with chilling)
- Yield: 8 large cookies 1x
Ingredients
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230g unsalted butter, cold and cubed
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150g light brown sugar
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100g granulated sugar
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2 large eggs
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320g all-purpose flour
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2 tsp cornstarch
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1 tsp baking powder
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1/2 tsp baking soda
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3/4 tsp salt
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300g semi-sweet chocolate chunks
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200g walnuts, toasted and chopped
Instructions
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Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
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Toast walnuts lightly in a skillet or oven, then cool.
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In a stand mixer, cream butter and sugars until just combined.
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Add eggs one at a time, mixing briefly.
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In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
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Gradually add dry mix to wet until a thick dough forms.
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Fold in chocolate and walnuts.
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Form dough into 120g balls and chill for 30 minutes.
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Bake 10–12 minutes until golden on edges, soft in the center.
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Cool 10 minutes before transferring to wire rack.
Notes
Use cold butter for that signature thick texture. Don’t overbake — the centers should be soft and gooey.