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.
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
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.