If you love thick, gooey, bakery-style cookies, this Levain-inspired chocolate chip walnut cookie recipe is a must-try! These cookies are massive, loaded with melty chocolate and crunchy walnuts, and have a crisp golden exterior with a soft, gooey center.
Whether you’re baking for a special occasion or just treating yourself, these indulgent cookies will quickly become your favorite homemade dessert.
Why You’ll Love These Cookies
- Bakery-style results at home – No need to visit Levain Bakery when you can make these oversized, chewy cookies in your own kitchen.
- Perfect texture – Crispy edges with a soft, gooey middle make these cookies absolutely irresistible.
- Easy to make – No fancy ingredients or complicated techniques, just classic cookie-making with a few pro tips.
- Customizable – Swap the walnuts for pecans, add white chocolate, or even sprinkle sea salt for a gourmet touch.
Key Tips for Perfect Cookies
- Use cold butter – This prevents excessive spreading and gives the cookies their signature thick texture.
- Don’t overmix the dough – Overmixing leads to tough cookies, so mix until just combined.
- Bake at high heat – The 410°F temperature creates a crisp crust while keeping the inside soft and gooey.
- Slightly underbake – The cookies will continue cooking as they cool, so remove them when the centers still look a bit soft.
Variations & Substitutions
Want to switch things up? Try these variations:
- Chocolate swaps – Use dark, milk, or even white chocolate for a different flavor profile.
- Nut-free option – Simply omit the walnuts or replace them with sunflower seeds for crunch.
- Gluten-free adaptation – Substitute both flours with a 1:1 gluten-free flour blend for a delicious gluten-free version.
- Extra flavor boost – Add a teaspoon of espresso powder to enhance the chocolate richness.
Serving & Storage Tips
Best served warm – Enjoy these cookies fresh out of the oven with a glass of cold milk.
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Pairing suggestions:
- Coffee lovers: A strong espresso or cappuccino complements the rich flavors.
- Adults: A dessert wine like Port or a rich stout beer enhances the cookie’s depth.
Storage recommendations:
- Room temperature – Store in an airtight container for up to 3 days.
- Refrigeration – Keeps fresh for up to a week.
- Freezing – Store baked cookies for up to 3 months or freeze dough balls and bake straight from frozen (just add 2 extra minutes to the baking time).
Common Mistakes to Avoid
- Using soft butter – Cold butter is essential for achieving the thick, bakery-style texture.
- Overbaking – The cookies should look slightly underbaked in the center to stay soft and gooey.
- Not chilling the dough – If your kitchen is warm, chilling the dough for 30 minutes before baking can help maintain thickness.
These Levain-inspired chocolate chip walnut cookies are the perfect combination of crispy, chewy, and gooey, making them a go-to treat for cookie lovers.
Whether you’re baking for yourself or sharing with friends, these cookies will leave everyone craving more!
Best Levain-Inspired Chocolate Chip Walnut Cookie Recipe Ever
Equipment
- Hand mixer or stand mixer
Ingredients
for the Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- ¾ teaspoon salt
For the Wet Ingredients:
- 1 cup (2 sticks) cold unsalted butter, cubed
- ¾ cup packed brown sugar
- ⅓ cup granulated sugar
- 2 large eggs cold
- 2 teaspoons vanilla extract
For the Mix-Ins:
- 1 ½ cups semi-sweet chocolate chunks or chips
- 1 cup walnuts roughly chopped
Instructions
- Preheat your oven to 410°F and line two baking sheets with parchment paper. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, ¾ cup cake flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cornstarch, and ¾ teaspoon salt. Set aside.
- In a large bowl, beat 1 cup cold butter, ¾ cup packed brown sugar, and ⅓ cup granulated sugar until the mixture becomes smooth and creamy. Add 2 eggs and 2 teaspoons vanilla extract, mixing until just combined.
- Slowly incorporate the dry ingredients into the wet ingredients, mixing until a dough forms. Gently fold in 1 ½ cups chocolate chunks and 1 cup walnuts until evenly distributed.
- Scoop the dough into 6-ounce balls, approximately the size of a tennis ball, and place them on the prepared baking sheets with space between each. Bake for 9-12 minutes, or until the edges turn golden brown and the centers appear soft.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to set completely.
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.