Few cookies inspire such devoted fanfare as the legendary Levain Chocolate Walnut Cookie. Thick, craggy, and unapologetically bold, this cookie is a flavor powerhouse. With a crisp outer shell that gives way to a gooey, almost brownie-like center, each bite is a blend of intense chocolate richness and buttery walnut crunch.
This isn’t your average bakery-style cookie. It’s massive, moody, and deeply satisfying, delivering a molten texture inside and rugged exterior that screams homemade luxury. If you’ve ever stood in line at the original Levain Bakery in New York, you know the hype is real. And now, you can recreate that iconic cookie experience right from your own kitchen.
What makes this cookie so remarkable is the balance. The bittersweet chocolate chips melt into warm pockets while the toasted walnuts offer a toasty, savory counterpoint. There’s no skimping here—these are cookies with a real presence. If you crave cookies with big flavor and bold texture, this is the one to make.
Ingredients Overview
To achieve the dense, bakery-style texture of the Levain Chocolate Walnut Cookie, every ingredient plays a vital role. Let’s break them down.
Cold Unsalted Butter: This is key to achieving that thick, tall cookie with minimal spread. Using butter straight from the fridge slows down the melting during baking, keeping the cookie’s shape intact.
Brown Sugar & White Sugar: A mix of both sugars is essential. Brown sugar adds depth, moisture, and a subtle molasses flavor, while white sugar contributes crispness and structure.
Large Eggs: These bind the dough and add richness. No need to bring them to room temperature—the cool eggs help keep the dough thick.
All-Purpose Flour: Provides the structure. It’s important not to overmix once the flour is added to avoid tough cookies.
Cornstarch: A small addition of cornstarch creates an extra tender texture and helps keep the centers soft and melty.
Baking Soda & Baking Powder: Both are used to create the perfect lift. Baking powder adds volume, while baking soda contributes to browning and flavor depth.
Salt: Just enough to balance the sweetness and intensify the chocolate notes.
Semi-Sweet Chocolate Chips: Go for high-quality chips. Their richness melts into the dough and complements the cookie’s gooey texture. Chunks can be used for pools of chocolate.
Walnuts: Roughly chopped and slightly toasted walnuts give each bite a crunchy edge. Their buttery flavor cuts through the sweetness perfectly. If needed, pecans can substitute, but walnuts are classic.
Optional Vanilla Extract: Some purists skip it, but a dash can round out the flavors.
Step-by-Step Instructions
1. Prep the Ingredients
Start by chopping your walnuts into rough pieces. If you prefer a deeper nutty flavor, toast them briefly in a 350°F oven for 7–8 minutes, then cool. Cube your cold butter into small pieces for easier creaming.
2. Cream the Butter and Sugars
Using a stand mixer with a paddle attachment, beat the cold butter with both sugars on medium speed. The mixture should be well combined and slightly fluffy but not overly creamy—about 2–3 minutes. This contributes to the cookie’s dense texture.
3. Add Eggs
Crack in the eggs, one at a time, beating just until each is incorporated. If using vanilla, add it now. Scrape down the sides of the bowl.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed until just combined. The dough will be thick and heavy—perfect.
5. Fold in Chocolate Chips and Walnuts
Using a spatula or the mixer on low, stir in the chocolate chips and walnuts. Make sure they’re evenly distributed. Don’t overmix.
6. Portion the Dough
Divide the dough into 4 to 6 massive cookies, about 6 oz each (roughly the size of a baseball). Don’t flatten them; keeping them tall preserves the gooey interior.
7. Chill (Optional but Recommended)
Chill the formed dough balls for 30–60 minutes. This helps the cookie hold shape and intensifies the flavors.
8. Bake
Preheat your oven to 410°F (yes, slightly higher than usual). Line a baking sheet with parchment paper. Bake cookies for 9–11 minutes, or until the tops are golden brown but the centers still look underbaked. They will finish setting outside the oven.
9. Cool Slightly Before Serving
Let cookies sit on the baking sheet for 10 minutes before transferring. Enjoy warm for the signature gooey center.
Tips, Variations & Substitutions
Tips for Success:
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Always use cold butter and eggs. It’s essential for structure.
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Don’t overmix after adding flour—this keeps the texture tender.
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Bake at a higher temperature for a crisp edge and gooey middle.
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Let the cookies cool on the baking sheet to finish baking inside.
Flavor Variations:
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Swap semi-sweet chips for dark chocolate chunks for a bolder bite.
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Add a sprinkle of flaky sea salt on top before baking.
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Mix in a handful of white chocolate chips for contrast.
Dietary Modifications:
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For gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.
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For dairy-free: Use a plant-based butter stick and dairy-free chocolate chips.
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Nut-free: Omit walnuts and substitute with extra chocolate or seeds.
Serving Ideas & Occasions
Levain Chocolate Walnut Cookies are not shy—they’re built to impress. Serve them warm, fresh from the oven, with a cold glass of milk or a scoop of vanilla ice cream melting on top.
They’re perfect for bake sales, gifting, or any time you need a comforting, oversized treat. Stack them up for dramatic dessert platters at parties or wrap them individually for the holidays.
These cookies also make an indulgent after-school snack or a cozy weekend baking project with kids.
Pair with cold brew coffee, hot cocoa, or even a bold red wine for a more grown-up take.
Nutritional & Health Notes
Each Levain-style cookie is a treat, both in size and content. They’re rich in fats from butter and walnuts and pack a good amount of sugar and carbs. These are definitely indulgence cookies—meant for savoring, not calorie-counting.
Walnuts do add some nutritional perks: they’re high in omega-3 fatty acids and offer a crunchy texture that satisfies longer. Opting for dark chocolate chips can slightly boost antioxidant content.
For a smaller portion, you can divide the dough into 8 cookies instead of 4. They’ll still be thick and satisfying but more manageable for everyday snacking.
FAQs
1. Why are my cookies spreading too much?
Chances are your butter was too soft or your oven wasn’t hot enough. Stick with cold butter and a 410°F oven. Chilling the dough also helps prevent spreading.
2. Can I make the dough ahead of time?
Absolutely. Shape the dough balls and refrigerate for up to 48 hours. You can also freeze them for up to 3 months. Bake straight from frozen, adding 1–2 minutes.
3. Do I have to use walnuts?
Walnuts are traditional, but you can substitute pecans or skip the nuts entirely if preferred. For extra texture, consider adding rolled oats or coconut flakes instead.
4. Can I make smaller cookies?
Yes, you can portion them into 2–3 oz balls for more standard-sized cookies. Reduce the baking time to 7–9 minutes, but keep a close eye for doneness.
5. How do I get gooey centers like Levain’s?
It’s all about the size, temperature, and timing. Keep the dough balls large, bake at high heat, and pull them when the centers are just barely set. Let them rest to finish cooking.
6. Can I double the recipe?
Definitely. This recipe scales well. Use a stand mixer if doubling to handle the heavy dough, and keep ingredient ratios exact.
7. How should I store them?
Store in an airtight container at room temperature for up to 3 days. Reheat in a 300°F oven for 5 minutes to refresh the texture. For longer storage, freeze baked cookies and thaw before serving.