Levain Chocolate Chip Walnut Cookies
These levain chocolate chip walnut cookies are extra thick with crisp edges and irresistibly soft, gooey centers, packed with rich chocolate and toasty nuts. This homemade dessert recreates that bakery-style magic using chilled dough and high-heat baking for the perfect texture.
Equipment
- Mixing bowls
- Electric mixer (hand or stand)
- cookie sheets
- Parchment paper
- Cookie scoop or digital kitchen scale
- Spatula or wooden spoon
- Wire cooling rack
Ingredients
Basic Version:
- 1 ¾ cups all-purpose flour
- ¾ cup cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- ¾ teaspoon salt
- 1 cup unsalted butter cold and cut into cubes
- ¾ cup packed light or dark brown sugar
- ⅓ cup granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups chocolate chunks dark or semi-sweet
- 1 cup chopped walnuts
Optional Mix-In Swaps:
- Use dark chocolate instead of semi-sweet
- Substitute pecans for walnuts
- Leave out nuts entirely for a nut-free option
Instructions
- Preheat the oven to 410°F (210°C) and line two cookie sheets with parchment paper.
- In one bowl, combine all-purpose flour, cake flour, baking powder, baking soda, cornstarch, and salt. Whisk and set aside.
- In a separate large mixing bowl, cream the cold cubed butter with both sugars until smooth and fluffy.
- Add the eggs and vanilla extract and mix until just incorporated.
- Slowly stir the dry flour mixture into the wet ingredients until a soft dough forms.
- Gently fold in chocolate chunks and chopped walnuts, or your chosen mix-ins.
- Measure the dough into 6 oz portions using a scoop or scale—about the size of a tennis ball.
- Place the dough balls on the prepared baking sheets, spacing them apart.
- Bake for 9 to 12 minutes, or until the edges turn golden while the centers still appear soft.
- Let the cookies rest on the hot baking sheet for 10 minutes before moving them to a wire rack to cool completely.
Notes
- Cold Butter is Key: Helps maintain the thick structure of the cookies and reduces spreading.
- Optional Chilling: If the dough feels soft or it's warm in your kitchen, chill for 30 minutes before baking.
- Cornstarch Magic: This tiny addition ensures a soft center and crispy outer edge.
- Go Big: Portioning into 6 oz dough balls creates those oversized, bakery-style cookies.
- Slightly Underdone is Best: For that classic gooey middle, remove from the oven while centers are still soft.
Tried this recipe?Let us know how it was!