Levain Chocolate Chip Walnut Cookies

by

Levain Chocolate Chip Walnut Cookies – Big, Thick, Gooey Bakery-Style Treats

Why are Levain Chocolate Chip Walnut Cookies so iconic? Each massive cookie packs a punch—crispy edges, molten chocolate chips, crunchy walnuts, and a gooey, tender middle. It’s no wonder people line up in NYC just for one. The good news? You can recreate these bakery-style cookies right at home—without the wait or the plane ticket.

In this post, you’ll learn exactly how to make these indulgent cookies, discover simple ways to lighten them up (without sacrificing flavor), and avoid common baking mistakes to guarantee perfect results every time.

Why You’ll Love This Recipe

  1. Thick and Gooey Texture: Cold ingredients and large portions create tall, bakery-style cookies with irresistibly soft centers.
  2. Loaded with Mix-Ins: Every bite bursts with melty chocolate chips and crunchy walnuts.
  3. Ready in Just Over an Hour: Unlike other copycat recipes, this one skips the overnight chill without compromising quality.

Ingredients

To make authentic-style Levain Chocolate Chip Walnut Cookies, you’ll need:

  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1 cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 2 large eggs, cold
  • 3½ cups all-purpose flour
  • ¾ teaspoon sea salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 cups semi-sweet chocolate chips or chunks
  • 1½ cups walnuts, coarsely chopped

Optional Substitutions:

  • Butter: Use European-style for a richer flavor or plant-based butter for dairy-free.
  • Flour: Sub ½ cup of flour with whole wheat for a nuttier taste.
  • Nuts: Try pecans or macadamia for different textures.
  • Chocolate: Use dark or milk chocolate depending on sweetness preference.

Instructions

Step 1: Prep and Preheat

  • Keep butter and eggs cold.
  • Line baking sheets with parchment or silicone mats.
  • Preheat oven to 375°F (190°C).

Step 2: Cream Butter and Sugars

  • Beat cold butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes until light and fluffy.

Step 3: Add Cold Eggs

  • Mix in eggs one at a time, just until incorporated. Avoid overmixing.

Step 4: Mix Dry Ingredients

  • In a separate bowl, whisk flour, salt, baking powder, and baking soda.
  • Add dry mixture gradually to the wet ingredients and mix on low speed.

Step 5: Fold in Chocolate and Nuts

  • Gently fold in chocolate chips and walnuts until evenly combined.

Step 6: Shape and Chill

  • Divide dough into 6-ounce portions (baseball size).
  • Roll into rough balls—leave craggy tops.
  • Chill shaped cookies in the fridge for 30 minutes.

Step 7: Bake

  • Bake for 12–14 minutes, until edges are golden and centers look slightly underbaked.
  • Cool on the tray for 10 minutes, then transfer to a wire rack.

Baking Tips for Success

  • Cold butter & eggs = thicker cookies with gooey centers.
  • Rough shaping helps form Levain’s iconic craggy tops.
  • Do not overmix—keep dough dense, not airy.
  • Underbake slightly—they’ll continue baking on the tray.

Nutrition (Per Cookie)

  • Calories: ~520
  • Fat: 29g
  • Carbs: 59g
  • Protein: 8g
  • Sugar: 32g
  • Fiber: 3g

These cookies are meant to be a splurge—perfect for special occasions or sharing.

Healthier Tweaks

Want a lighter version? Try this:

  • Reduce sugars by 25%.
  • Swap ½ of the flour with white whole wheat flour.
  • Use 70% dark chocolate instead of semi-sweet.
  • Increase walnuts to 2 cups, reduce chocolate to 1½ cups.
  • Make 8–10 smaller cookies to reduce portion size.

These tweaks can cut calories by up to 20% while maintaining indulgent texture and taste.

Serving Ideas

  • Warm with a scoop of vanilla ice cream
  • Pair with cold milk, cappuccino, or hot cocoa
  • Turn into cookie sandwiches with salted caramel or peanut butter
  • Add to dessert boards or brunch spreads
  • Crumble over yogurt or oatmeal for a decadent breakfast

Storage Tips

  • Room Temp: Airtight container for up to 3 days.
  • Fridge: Store raw dough for up to 1 week.
  • Freezer:
    • Baked cookies: up to 3 months
    • Raw dough balls: up to 6 months (flash freeze first)
  • Reheat: 10–15 seconds in the microwave or 3–4 minutes at 300°F in the oven.

Frequently Asked Questions

Q: Can I make smaller cookies?
Yes! Use 2–3 oz dough portions. Bake for 9–11 minutes.

Q: Do I need to use cold ingredients?
Yes. Cold butter and eggs prevent spreading, creating thick cookies.

Q: Can I omit the nuts?
Absolutely—replace with more chocolate or other mix-ins like toffee, dried cherries, or caramel bits.

Q: How do I get the craggly tops?
Don’t smooth the dough! Rough-shape into balls with uneven tops.

Q: Can I buy Levain cookies online?
Yes! Levain Bakery offers nationwide shipping.

Final Thoughts

Levain-style Chocolate Chip Walnut Cookies are the ultimate bakery indulgence—and now they’re right at your fingertips. Whether you go full-size for impact or tweak for nutrition, this recipe delivers big flavor, satisfying texture, and bakery-quality results.

 

Leave a Comment