Levain Style Chocolate Chip Walnut Cookies – Best Easy Fall Cookies

Levain Style Chocolate Chip Walnut Cookies are known for their towering shape, crisp golden exterior, and thick, molten center. Inspired by the famous New York bakery version, these cookies are generously sized and packed with rich chocolate and toasted walnuts. Each bite delivers a contrast of textures, from the lightly crisp outer shell to the soft, almost dough-like middle that stays tender long after baking.

Unlike thin, flat cookies, Levain Style Chocolate Chip Walnut Cookies are intentionally underbaked in the center. This creates their signature gooey core while the outside sets firmly enough to hold the shape. The balance of semi-sweet chocolate and buttery walnuts keeps the sweetness in check, making them deeply satisfying without feeling overly sugary.

Whether baked for a weekend treat or shared at gatherings, these bakery-style cookies feel substantial and comforting, just like the originals.

Ingredients Overview

Cold unsalted butter is key to achieving the thick, structured dough. Instead of creaming softened butter for several minutes, cold butter is mixed just until combined. This limits air incorporation and keeps the cookies dense rather than cakey.

Brown sugar and granulated sugar work together to create balanced sweetness and moisture. Brown sugar adds chew and a subtle molasses note, while granulated sugar contributes structure and slight crispness on the outside.

Eggs bind the dough and provide richness. Using large eggs at room temperature helps them incorporate smoothly into the butter and sugar mixture.

All-purpose flour forms the backbone of Levain Style Chocolate Chip Walnut Cookies. The higher flour ratio compared to typical cookie recipes is what gives these cookies their signature height and thick interior.

Cornstarch is a small but important addition. It softens the crumb slightly and helps maintain tenderness in the center.

Baking powder, rather than baking soda alone, contributes to the cookies’ height and thick texture. A pinch of baking soda can be included to encourage browning.

Semi-sweet chocolate chips or chunks are traditional. Chopped chocolate bars create pockets of melted chocolate that spread unevenly through the dough for a more rustic look.

Walnuts add crunch and depth. Lightly toasting them before mixing intensifies their flavor and keeps them crisp inside the cookie.

Fine sea salt sharpens all the flavors and balances the sweetness.

Step-by-Step Instructions

Preheat the oven to 400°F and line baking sheets with parchment paper. The high temperature is crucial for achieving a crisp exterior while keeping the center soft.

In a large mixing bowl, combine cold cubed butter with brown sugar and granulated sugar. Mix on medium speed just until incorporated. The mixture should look slightly chunky rather than fluffy. Overmixing at this stage can alter the texture.

Add the eggs one at a time, mixing briefly after each addition. Scrape down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be thick and dense.

Fold in the chocolate chips or chunks and the toasted walnuts using a spatula. Distribute them evenly without overworking the dough.

Divide the dough into large portions, about 6 ounces each. This generous size is what gives Levain Style Chocolate Chip Walnut Cookies their signature look. Gently shape each portion into a tall, rough mound rather than flattening it.

Place the dough mounds on the prepared baking sheets, leaving several inches between each cookie. Bake for 9 to 11 minutes. The outside should appear golden and set, while the center will look slightly underdone.

Remove the cookies from the oven and let them rest on the baking sheet for at least 10 minutes. They will continue to cook from residual heat, setting the structure while keeping the interior soft.

Avoid pressing the cookies down before baking, as this will cause them to spread too much. Also, resist baking them until fully firm in the center, as this eliminates the gooey texture that defines the style.

Tips, Variations & Substitutions

For even thicker cookies, chill the shaped dough portions for 30 to 60 minutes before baking. This helps maintain height during baking.

If you prefer a slightly less sweet cookie, reduce the granulated sugar by two tablespoons without affecting structure.

Dark chocolate chunks can replace semi-sweet for a deeper flavor. Milk chocolate may be used but will increase sweetness.

If walnuts are not preferred, pecans are a suitable alternative. For a nut-free version, simply omit the walnuts and increase chocolate slightly to maintain balance.

Sprinkling a small pinch of flaky salt on top before baking adds contrast and highlights the chocolate flavor.

Serving Ideas & Occasions

Levain Style Chocolate Chip Walnut Cookies are best enjoyed slightly warm, when the center remains soft and the chocolate is still melted. Pair them with a glass of cold milk or freshly brewed coffee for a comforting combination.

They are ideal for celebrations, bake sales, or gifting. Wrap each cookie individually for a bakery-style presentation. Their large size also makes them perfect for sharing, sliced in half to reveal the thick interior.

Serve them as part of a dessert spread alongside brownies or vanilla ice cream for a balanced assortment of textures.

Nutritional & Health Notes

These cookies are indulgent and rich due to their generous butter and chocolate content. Each cookie is substantial and calorie-dense, so serving smaller portions can help moderate intake.

Walnuts contribute beneficial fats, fiber, and plant-based nutrients. They add both texture and nutritional value compared to cookies without nuts.

Homemade preparation allows control over ingredient quality and portion size. Enjoying Levain Style Chocolate Chip Walnut Cookies occasionally as part of a balanced diet helps maintain variety without excess.

FAQs

Why are my cookies spreading too much?

Excess spreading often results from butter that is too soft or warm. Using cold butter and avoiding overmixing helps maintain structure. Chilling the shaped dough before baking can also reduce spread and preserve height.

Why do these cookies bake at 400°F?

The higher temperature allows the outside to set quickly while the interior remains soft. This contrast is essential to the Levain-style texture. Baking at a lower temperature may result in flatter, more evenly baked cookies without the gooey center.

Can I freeze the dough?

Yes, the dough portions freeze well. Shape the large mounds and freeze them on a tray until firm, then transfer to an airtight container. Bake from frozen, adding one to two minutes to the baking time.

How do I know when they are done?

The tops and edges should look golden and set, but the center will appear slightly underbaked. They continue cooking as they rest on the baking sheet, so removing them at the right moment is important.

Can I make smaller cookies?

You can, but the texture will change. Smaller cookies bake more quickly and may not develop the same thick, gooey center. Reduce baking time accordingly and monitor closely.

Should I toast the walnuts?

Toasting enhances flavor and keeps the nuts crisp inside the cookie. Spread them on a baking sheet and toast at 350°F for 5 to 7 minutes, then cool completely before mixing into the dough.

How should I store these cookies?

Store them in an airtight container at room temperature for up to three days. For a freshly baked texture, warm them briefly in the oven for a few minutes before serving.

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