Chocolate Chip Walnut Cookies Bakery Style

The Levain chocolate walnut cookie is a legendary New York bakery classic — thick, gooey, and packed with chunks of rich chocolate and toasty walnuts. With crisp golden edges and a tender, almost brownie-like center, it’s a cookie that feels indulgent and comforting all at once.

This copycat version delivers all the chewy, chunky goodness of the original without needing a trip to NYC. The best part? You can bake them at home in under 30 minutes — no chilling required.

Perfect for bake sales, holiday cookie trays, or treating yourself with a giant, bakery-style cookie, this recipe gives you everything you want in a cookie: flavor, texture, and satisfying heft.

Ingredients Overview

These cookies rely on high-fat butter, minimal mixing, and cold dough to create their signature thickness and texture.

Dry Ingredients:

• All-purpose flour: Gives the cookie structure. Use a kitchen scale for best accuracy.

• Cornstarch: Helps create a soft, tender interior while preventing spread.

• Baking powder & baking soda: The combo gives lift and a light chew.

• Salt: Balances the sweetness and enhances the chocolate and walnut flavors.

Wet Ingredients:

• Cold unsalted butter: Cut into cubes and used straight from the fridge — a Levain signature move. It helps the cookies stay thick.

• Brown sugar: Adds moisture and a slight molasses flavor.

• Granulated sugar: Gives structure and crisp edges.

• Eggs: Bind the dough and help create that rich center.

Mix-ins:

• Chocolate chips or chunks: Semi-sweet or dark chocolate is ideal. Use a mix of chips and chopped bar chocolate for gooey pockets.

• Chopped walnuts: Toast lightly beforehand to bring out their natural flavor and crunch.

Ingredient Tips:

• Don’t overmix the dough — a rough, slightly crumbly dough is what you want.

• Chop your chocolate for melty pockets that chips alone won’t deliver.

• Keep the dough cold until baking to maintain that thick, bakery-style look.

Step-by-Step Instructions

These cookies come together quickly and are baked large for that signature Levain-style presentation.

1. Prep the Oven and Pans

Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• 3¼ cups all-purpose flour

• 1 tbsp cornstarch

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

Set aside.

3. Cream the Butter and Sugars

In a large bowl or stand mixer, beat:

• 1 cup (2 sticks) cold unsalted butter, cubed

• 1 cup light brown sugar

• ½ cup granulated sugar

Beat on medium speed until combined and just creamy (about 1–2 minutes).

Add:

• 2 large eggs, one at a time
  Mix until just combined — do not overbeat.

4. Add Dry Ingredients

Gradually mix in the dry ingredients on low speed until a thick, shaggy dough forms. It may look crumbly at first but will come together.

5. Fold in the Mix-Ins

Stir in:

• 2 cups semi-sweet or dark chocolate chunks

• 1½ cups roughly chopped toasted walnuts

The dough will be very thick — that’s what keeps the cookies from spreading too much.

6. Portion and Shape

Divide the dough into 8–10 large mounds (about 6 oz each if weighing). Don’t flatten them — keep them tall and rough for that classic look.

Place 3–4 on each baking sheet, spaced well apart.

7. Bake

Bake at 400°F for 9–11 minutes, or until the tops look golden but the centers are still soft and underbaked. They’ll continue to cook as they cool.

Let the cookies cool on the pan for 10–15 minutes before transferring.

Tips, Variations & Substitutions

• Use cold butter: It’s key for keeping the cookies thick and dense.

• Don’t overmix: The rough texture of the dough keeps these chewy and thick.

• Add a sprinkle of sea salt on top before baking for a bakery finish.

• Chocolate mix: Use a combo of chips, chunks, and chopped bar chocolate for texture variety.

• No walnuts? Try pecans, macadamia nuts, or omit them if needed.

• Smaller cookies: Halve the dough balls for regular-size cookies and bake for 7–8 minutes.

Serving Ideas & Occasions

These thick, gooey cookies are made for:

• Holiday cookie platters

• Birthday parties or special treats

• Late-night cravings

• Gifting in cookie boxes

• Coffee shop-style desserts at home

Serve them warm with a glass of cold milk, or slightly reheated with a scoop of vanilla ice cream for dessert perfection.

Nutritional & Health Notes

Levain-style cookies are indulgent by design — one large cookie is a full dessert in itself.

Per large cookie (1 of 8):

• ~450–500 calories

• 5–6g protein

• 25–28g fat

• 50–55g carbohydrates

• 3g fiber

To reduce:

• Make smaller cookies (12–16 total)

• Use dark chocolate with lower sugar content

• Reduce total sugar by 1–2 tablespoons

These cookies are best enjoyed in moderation — or shared with friends!

FAQs

Q1: Why are Levain cookies so thick?
The secret is using cold butter, a high flour-to-fat ratio, and minimal spreading — they’re designed to be tall and soft with a gooey center.

Q2: Can I chill the dough before baking?
Yes. While not required, chilling the portioned dough balls for 30–60 minutes helps control spreading and deepen flavor.

Q3: How do I store Levain cookies?
Keep them in an airtight container at room temperature for up to 4 days. Reheat for 10 seconds in the microwave to revive their gooey texture.

Q4: Can I freeze the dough?
Absolutely. Freeze the shaped dough balls on a tray, then transfer to a bag. Bake from frozen at 400°F, adding 1–2 minutes to the time.

Q5: Do I have to toast the walnuts?
Toasting isn’t required, but it enhances flavor and gives the nuts a better crunch.

Q6: Why are my cookies spreading too much?
Warm butter or overmixing can cause this. Make sure your butter is cold and don’t overwork the dough.

Q7: Can I make these without a stand mixer?
Yes — use a hand mixer or even mix by hand with some elbow grease. The dough will be thick but manageable.

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