Levain Chocolate Walnut Cookies That Stay Soft and Gooey
Giant bakery-style Levain chocolate walnut cookies with crisp edges, gooey centers, and bold chunks of chocolate and walnuts in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus optional chilling)
- Yield: 8 large cookies 1x
Ingredients
1 cup (2 sticks) cold unsalted butter, cubed
¾ cup brown sugar
½ cup granulated sugar
2 large eggs
2¼ cups all-purpose flour
1 cup cake flour
2 tsp cornstarch
1 tsp baking powder
½ tsp baking soda
¾ tsp salt
2 cups semi-sweet chocolate chunks
2 cups toasted walnuts, roughly chopped
Instructions
-
Preheat oven to 410°F (210°C). Line baking sheets with parchment.
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Beat cold butter with both sugars until just combined, about 1–2 minutes.
-
Add eggs one at a time, mixing briefly after each.
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In another bowl, whisk flours, cornstarch, baking powder, baking soda, and salt.
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Add dry ingredients to wet and mix until a stiff dough forms.
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Fold in chocolate chunks and walnuts.
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Divide into 6-ounce portions (about 8 large cookies).
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Chill for 30–60 minutes (optional).
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Bake 2–3 per tray for 9–11 minutes until golden on top and soft in center.
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Cool 10 minutes on tray before moving to a rack.
Notes
Cold butter and large cookie size help create a gooey center and crisp edge. Cookies can be frozen before or after baking.