Levain-Style Chocolate Chip Walnut Cookies (Without the Sugar Overload)

Craving those big, gooey bakery cookies but don’t wanna deal with ones that are too sweet or always turn out flat at home?

Yeah, same. Most copycat recipes either overload the sugar or bake up like pancakes. And don’t even get me started on ones that forget about texture. Crispy edges? Gooey middle? Actual structure? Non-negotiable.

Why This Version’s Different (And Better)

This one’s got you:

• Cold butter = thick cookies
• Two types of flour = soft, gooey centers
• Less sugar = balanced flavor

You still get that over-the-top cookie moment—but without it being a sugar bomb. They’re rich, satisfying, and yeah, kinda addicting. Bonus: they’re freezer-friendly and pretty much foolproof if you follow a few low-effort tricks (like don’t overbake and use a cookie scoop—trust).

Let’s get into it—you’re like 30 minutes away from bakery cookie energy without leaving your kitchen.

A Few Things I’ve Learned Along the Way

Cold Butter Only

Use it straight from the fridge. No softening. No melting. This keeps the cookies tall and chunky instead of spreading out into sad puddles. It also saves time—one less step.

Chilling the Dough Helps (Sometimes)

If your kitchen’s warm or the dough feels soft, chill it for 20–30 minutes. If it’s already holding its shape and the butter’s still cold, you can bake right away. Either way, chilling gives them a taller, puffier bake.

Mix Up the Chocolate

Semi-sweet is great, but a combo of chopped dark chocolate and some milk chips adds depth. Chopped chocolate melts into those big puddles everyone loses their mind over.

Walnuts Aren’t Optional (But You Could Swap)

They’re not just for crunch—they help cut the sweetness and add richness. Pecans work too. Or leave them out if you’re anti-nuts, but just know they bring balance.

Don’t Overbake

This one’s huge. Pull the cookies when the edges look golden and the center still looks a little soft. They’ll keep cooking on the tray. If you wait till they look done, they’ll be dry by the time they cool.

Why They Actually Work (And People Keep Asking for More)

These cookies are massive—like tennis-ball sized dough mounds. It sounds like overkill, but the size is part of what makes the texture work. That thick dough lets the outside bake up crispy while the middle stays soft and fudgy.

You can also freeze the dough balls for later, and bake straight from frozen. Just tack on a few extra minutes in the oven. They still come out perfect, no thawing needed.

They’re the kind of cookie that makes people stop mid-sentence with that “wait—what is this?” face. Chocolatey, nutty, a little salty, gooey in the middle but not raw. Just solid. Every time.

Let’s Bake (You’re Gonna Want These on Repeat)

Once you get that first bite, these are gonna be on repeat. They’re cozy, bold, and not too sweet—which honestly makes them even easier to eat more of (not that we’re trying to stop you).

Insert your cookie dough or mid-bake tray shot right here—you’re about to make something way better than anything store-bought.

5 from 1 vote

Levain-Style Chocolate Chip Walnut Cookies

These Levain-style chocolate chip walnut cookies are thick, crispy on the outside, and gooey inside, bursting with melty chocolate and toasted walnuts. This easy dessert recipe delivers bakery-quality results at home, with chilled dough and high-heat baking for that signature cookie texture.

Print Recipe Pin Recipe

Prep Time:30 minutes mins

Cook Time:13 minutes mins

Cooling Time:10 minutes mins

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Baking sheets
• Parchment paper
• Cookie scoop or food scale
• Spatula or wooden spoon
• Cooling rack

Ingredients

Basic Version:

• 1 ¾ cups all-purpose flour
• ¾ cup cake flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cornstarch
• ¾ tsp salt
• 1 cup cold unsalted butter cubed
• ¾ cup packed brown sugar
• ⅓ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 ½ cups chocolate chunks semi-sweet or dark
• 1 cup walnuts roughly chopped

Mix-In Variations:

• Swap semi-sweet chocolate for dark chocolate
• Replace walnuts with pecans
• Omit nuts for a nut-free version

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Instructions

• Preheat oven to 410°F (210°C). Line two baking sheets with parchment paper.
• In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, cornstarch, and salt. Set aside.
• In a large bowl, beat cold butter with brown sugar and granulated sugar until creamy.
• Add eggs and vanilla extract; mix until just combined.
• Gradually mix dry ingredients into the wet mixture until a dough forms.
• Fold in chocolate chunks and chopped walnuts.
• Use a cookie scoop or scale to portion dough into 6 oz balls (about tennis ball size).
• Arrange cookie dough balls on baking sheets with ample space between.
• Bake for 9–12 minutes, until edges are golden and centers look slightly underbaked.
• Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack.

Notes

• Use Cold Butter: Keeps cookies thick and helps prevent spreading.
• Chill Dough (Optional): Chill for 30 minutes if the dough feels soft or your kitchen is warm.
• Don’t Skip Cornstarch: This small amount ensures soft centers and crispy edges.
• Portion Generously: 6 oz dough balls make these cookies true bakery-style giants.
• Underbake Slightly: For that gooey center, pull cookies when the middle still looks a bit soft.
• Bake at High Heat: 410°F creates the signature puffed-up, golden crust.

Course: Dessert

Cuisine: American

Keyword: Bakery-style cookies at home, How to make Levain chocolate chip cookies, Levain bakery cookie recipe, Soft and chewy chocolate walnut cookies, Thick chocolate chip walnut cookies