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Chocolate Chip Walnut Cookies Bakery Style

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Thick, gooey Levain-style chocolate walnut cookies loaded with dark chocolate chunks and toasted nuts. Bakery-worthy results right from your kitchen.

Ingredients

Scale

  • 3¼ cups all-purpose flour

  • 1 tbsp cornstarch

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup cold unsalted butter, cubed

  • 1 cup light brown sugar

  • ½ cup granulated sugar

  • 2 large eggs

  • 2 cups semi-sweet chocolate chunks

  • 1½ cups chopped walnuts, toasted

Instructions

  • Preheat oven to 400°F. Line baking sheets with parchment.

  • Whisk together flour, cornstarch, baking powder, baking soda, and salt.

  • In a large bowl, beat cold butter and sugars until just combined.

  • Mix in eggs one at a time.

  • Gradually add dry ingredients to form a thick dough.

  • Fold in chocolate chunks and walnuts.

  • Form 8–10 large dough balls (about 6 oz each). Place spaced on baking sheet.

  • Bake 9–11 minutes until golden but soft. Cool on pan 10–15 minutes.

Notes

Don’t flatten the cookies. Freeze dough balls for longer storage. Toast walnuts for better flavor.

Find it online: https://foodemily.com/chocolate-chip-walnut-cookies-bakery-style/