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overhead view levain inspired chocolate chip walnut cookies
Olga

Chocolate Chip Walnut Cookies

5 from 1 vote
These chocolate chip walnut cookies are inspired by Levain Bakery, with a little less sugar for a balanced sweetness. They’re big, thick, and packed with melty chocolate and crunchy walnuts. Perfectly crispy on the outside and soft on the inside, they’re easy to make and so satisfying to eat. Chill the dough for bakery-style height and enjoy fresh from the oven or frozen for later!
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Prep Time 30 minutes
Cook Time 13 minutes
Cooling 10 minutes
Total Time 53 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 850
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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 2 sticks cold unsalted butter, cubed
  • ¾ cup packed brown sugar
  • ⅓ cup granulated sugar
  • 2 large eggs cold
  • 2 tsp vanilla extract
  • 1 ½ cups semi-sweet chocolate chunks or chips
  • 1 cup walnuts roughly chopped

Equipment

  • 1 Mixing Bowls
  • 1 Hand Mixer or Stand Mixer
  • 1 Baking Sheets
  • 1 Parchment Paper
  • 1 Cookie Scoop or Food Scale
  • 1 Spatula or Wooden Spoon
  • 1 Cooling Rack

Method
 

  1. Preheat your oven to 410°F. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, ¾ cup cake flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp cornstarch, and ¾ tsp salt. Set aside.
  3. In a large bowl, beat 1 cup cold butter, ¾ cup packed brown sugar, and ⅓ cup granulated sugar until creamy.
  4. Add 2 eggs and 2 tsp vanilla extract. Mix until just combined.
  5. Slowly add the dry ingredients to the wet ingredients. Mix until a dough forms.
  6. Fold in 1 ½ cups chocolate chunks and 1 cup walnuts.
  7. Scoop the dough into 6 oz balls (about the size of a tennis ball). Place on the baking sheets with space between each.
  8. Bake for 9-12 minutes, or until the edges are golden and the centers look soft.
  9. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Nutrition

Calories: 850kcalCarbohydrates: 93gProtein: 10gFat: 46g

Notes

Top Tips for the Best Levain-Style Cookies

  1. Use Cold Butter: Starting with cold butter helps keep the cookies thick and stops them from spreading too much.
  2. Chill the Dough (If Needed): If your kitchen is warm or the dough feels soft, chill it for 30 minutes before baking. This helps the cookies stay tall and chewy.
  3. Don’t Skip Cornstarch: Adding just ½ tsp of cornstarch gives the cookies their soft, gooey centers while keeping the edges crisp.
  4. Measure Big Dough Balls: These cookies are meant to be large and bakery-style! Use about 6 oz of dough per cookie, which is around the size of a tennis ball.
  5. Don’t Overbake: The centers should look slightly underdone when you take them out of the oven. They’ll continue to cook as they cool.
  6. Mix-In Variations: Use semi-sweet chocolate chunks for a classic taste or mix in dark chocolate for less sweetness. Swap walnuts with pecans or leave them out entirely if you don’t like nuts.
  7. Bake at High Heat: Baking at 410°F ensures the cookies puff up and form a crisp, golden crust while keeping the inside soft.

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