Levain Bakery Chocolate Chip Walnut Cookies

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This super thick, gooey on the inside, copycat Levain Bakery Chocolate chip walnut cookies are everything you need in your life right now. A few key ingredients and techniques make these the BEST chocolate chip cookies.

three Levain bakery chocolate chip cookies stacked on top of each other


 

Thick chocolate chip cookies. With a gooey middle. And crispy edges. I mean, is there anything better? 

Definitely not. After I made these Double Chocolate Cookies (adapted from Modern Honey) I knew I would eventually get around to make the classic. And what better time then when we are all having to stay home right now. Chocolate chip cookies are just such a comfort food and right now I need some comfort in my life! 

I’m guessing you do too. So let’s make cookies. Copycat Levain Bakery chocolate chip cookies to be exact. 

What Is Levain Bakery Famous For?

Alright, confession time. I’ve never been to the Levain bakery in NYC. Making that a bucket list travel item for sure. The bakery, founded and co-owned by Constance McDonald and Pamela Weekes, opened its doors in 1995. 

The bakery is now known for their 6-ounce chocolate walnut cookies that they created when they were training for an Ironman triathlon. Because you know you need all those extra calories when you’re training! 

So that’s what we’re making today – their signature chocolate walnut cookies. 

  • Quick to throw together. I usually love to chill my cookie dough recipe, like with these New York Times Chocolate Chip Cookies but thatโ€™s not needed with these cookies. That means in about 10 minutes, these are ready to go in the oven. 
  • Less spreading. This cookie uses cold butter and a higher oven temperature so these cookies don’t get a chance to spread much in the oven. So you end up with THICK cookies. 
  • Perfect For Freezing. I love that I can bake a fewand still have some to freeze for later. And since these cookies are GIGANTIC trust me, you don’t want to bake them all at once! You can check out the freezing cookie dough tutorial here
levain bakery chocolate chip cookies on a cooling rack

Ingredients For These Levain Bakery Chocolate Chip Cookies

  • Flourโ€“ These cookies call for all purpose flour and cake flour. Cake flour has a lower protein content, so by using some cake flour you will end up with a much softer, tender cookie in the end. If you don’t have cake flour you can try and make your own cake flour. Check out my 41 Cake Flour recipes on more wonderful ways to bake with cake flour!
  • Cornstarch – Adding a little cornstarch will also help to tenderize the cookie dough. 
  • Baking soda โ€“A little baking soda is what gives your cookies some lift. Don’t mix it up with baking powder! You can read more here about the Baking Powder vs. Baking Soda
  • Salt โ€“ Salt is super important in your cookie recipe. Salt plays a major role in baking to balancing out the sweetness and bringing out the intensity of the chocolate. 
  • COLD Unsalted butter โ€“ itโ€™s important to use unsalted butter because you can control the amount of salt in your recipe this way. And you are going to use cold butter, which may go against what you normally hear to do. By keeping it cold, it will help to keep the cookies from spreading. If the butter gets warm, then it will melt. And that means liquid. That means spreading. 
  • Sugar โ€“ It uses a combination of granulated sugar and brown sugar, but more brown sugar than white and thatโ€™s what I think gives these perfectly crinkly edges, flavor, and chewy texture. As explained by Serious Eats, sugar, either white or brown, is hygroscopic meaning it will soak up the moisture in the flour. But brown sugar more so than white. So that means these cookies will spread less than if you used part white sugar. 
  • Eggs โ€“ You will need 2 room temperature large eggs. I always place mine in a bowl of warm water for 10 minutes to bring them to room temperature quickly.
  • Vanilla extract โ€“ Ok apparently, the true Levain bakery chocolate chip cookies do NOT include vanilla extract. Apparently they think it doesn’t add much to the cookie. I’m going to have to disagree. I’ve made chocolate chip cookies without vanilla (by mistake!) and just felt they tasted flat. Like NOT a true chocolate chip cookie. So I added 2 teaspoons. Want to be a purist, you can leave it out. But I say add it! I always recommend using pure vanilla extract. Or you can try and make your own diy vanilla extract.
  • Chocolate chips โ€“ I have used semi-sweet chips, but milk chocolate as well. You can also use a combination of regular chips, mini chocolate chips, discs, chunks, and bars chopped up, which is what I love to do. I like using a combination so that I get chocolate of every shape and size in every single bite. Basically pure heaven. 
  • Walnuts – No need to toast. Just a rough chop is all you need. Nut allergy? Then by all means leave them out! 

Tips for these Levain Bakery chocolate chip cookies

  • Measure your flours correctly. For best results I recommend using a kitchen scale. But if you are using measuring cups than you want to pay attention to how you measure. Too much flour can result in a dense cookie. Donโ€™t just scoop the flour directly into your measuring cup. This can result in a major over measurement! After you have spooned the flour in, then use a knife to level off the flour. Donโ€™t tap the sides of the measuring cup, or pack your flour down. Both can also result in too much flour. You can read a full tutorial on how to measure flour here. You can read more about Which Flour Is Best For Cookies?
  • COLD butter. I think that’s my favorite part of making these cookies. No waiting for your butter to soften. Just cut up some butter straight from the fridge and away we go! It’s why these cookies do not spread much. You can ready more here about Why Are My Cookies Flat? (8 Reasons Why!)
  • Weigh Your Cookie Doughโ€“ Why? Levain bakery chocolate chip cookies are meant to be HUGE. Now I guess the bakery makes them 6-ounces. I went with 4-ounces. And they were still gigantic. I weighed mine on a scale to be accurate. But they basically were a heaping large cookie scoop worth. 
  • Bake A Few At A Time. I would only bake 6 total cookies at a time because of their size. 

For more tips, check out my 6 tips for perfect chocolate chip cookies

one giant chocolate chip cookie on parchment paper

How To Make These Levain Bakery Chocolate Chip Cookies

Step 1: Cream Butter and Brown Sugar

You want to cream your butter and sugar together for about 4 minutes until light and cream. Proper creaming with is what helps to aerate the mixture.

The sugar basically punches holes into the butter creating air pockets, which then will fill with the gasses created with the leavening agents which can help create some lift in the cookies. 

butter and sugars in a glass bowl

Step 2: Add Your Eggs

Once the mixture has properly creamed together, then add in your room temperature eggs, and vanilla extract (if using!). Make sure they are thoroughly mixed in. You want to make sure your eggs are room temperature so they donโ€™t seize up the butter mixture.

I always place mine in a bowl of warm water for 10 minutes before using. 

cookie dough in a glass bowl

Step 3: Add Your Dry Ingredients

Now add your dry ingredients. You want to make sure to not overmix. I like to stop the mixer right before itโ€™s all mixed in, and then finish mixing with a spatula. 

Overmixing will result in dense, tough cookies because it will create too much gluten (protein in flour that make it chewy and tough).

cookie dough in a bowl

Step 4: Add Chocolate Chips And Walnuts

You can then stir in the chocolate chips and walnuts at this point. Again just stir enough to mix them in and then stop mixing. 

cookie dough with chocolate chips and walnuts in a bowl

Step 5: Scoop The Cookies

You can make them regular sized using a 1-inch cookie scoop. Or make them large like I did weighing in at 4 ounces! Up to you ๐Ÿ™‚ 

Next you need to scoop the cookies. You can make them small or big. I vote big. But thatโ€™s your call. 

four balls of cookie dough on parchment paper

Can I make these cookies smaller? 

You absolutely can. These cookies are still sort of gooey in the middle, so if you want just perfectly baked then 10-12 minutes should still be perfect. But if you still want them to be gooey like the larges ones, then reduce the baking time.

Can I leave out the walnuts? 

Of course! I love the crunch and salty component, but if you can’t have walnuts then by all means omit them. 

Why are my cookies still gooey? 

These cookies are meant to have a gooey, still almost slightly raw middle, but if you want you can try baking these a few extra minutes. I found that eaten right away then yes they are still gooey. But if you wait one day and eat them tomorrow you will find they have completely set up and have perfect texture inside. 

Why did my cookies spread so much?

Cookie spreading is a bummer. There 8 reasons that I can think of why your cookies may have spread. If your cookies do spread in the oven, you can try this little trick I picked up from Sallyโ€™s Baking Addiction, which is to take them out of the oven and take a spoon and press the edges of the cookie inward.

You can also try and chill your cookie dough to help keep the cookies from spreading so much.

Can I freeze these cookies?

Yes and you should. When they take 24 hours to chill, itโ€™s much easier to freeze them. You can freeze them baked or unbaked. 

To freeze unbaked: Scoop the cookies onto a cookie sheet, and freeze solid. Then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time.

To freeze baked: Allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life. 

Click here to learn how to freeze your cookie dough

Why do my chocolate chip cookies get hard?

This could be because you overbaked the cookies. If the dough is too warm, then it could cause them too spread too much resulting in a cookie that gets too thin and gets too crispy and hard.

Your oven temperature may also be too high. I recommend using an oven thermometer to ensure your oven is running at the correct temperature. Click here to read more about using your oven properly when baking.

cookies on a cooling rack and a glass of milk

To make these chocolate chip cookies you will need:

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Levain Bakery Chocolate Chip Cookies

This copycat recipe from Levain Bakery is their famous chocolate walnut cookies – giant gooey cookies!
5 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 cookies
Calories: 667kcal

Ingredients

  • 1 cup (2 sticks) Cold Unsalted Butter cut into small cubes
  • 1 cup (213 g) Light Brown Sugar
  • 1/2 cup (99 g) Granulated Sugar
  • 2 large Eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (180 g) Cake Flour
  • 1 1/2 cups (180 g) All Purpose Flour
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Baking Soda
  • 3/4 teaspoon Salt
  • 2 cups Semi-sweet Chocolate Chips
  • 2 cups Walnuts roughly chopped

Instructions

  • Preheat oven to 410 degrees.
  • In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
  • Add eggs, one at a time, mixing well after each one. Add vanilla extract.
  • Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
  • Separate dough into large balls and place on lightly colored cookie sheet lined with parchment paper. I weighted mine each at 4 ounces (equal to about a heaping large cookie scoop). Place 4-6 cookies max on a parchment lined cookie sheet
  • Bake for 10-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Notes

  • Measure your flours correctly. For best results I recommend using a kitchen scale. But if you are using measuring cups than you want to pay attention to how you measure.ย Too much flour can result in a dense cookie. Donโ€™t just scoop the flour directly into your measuring cup. This can result in a major over measurement! After you have spooned the flour in, then use a knife to level off the flour. Donโ€™t tap the sides of the measuring cup, or pack your flour down. Both can also result in too much flour. You can read a full tutorial on how toย measure flour here. You can read more aboutย Which Flour Is Best For Cookies?
  • COLD butter.ย I think that’s my favorite part of making these cookies. No waiting for your butter to soften. Just cut up some butter straight from the fridge and away we go! It’s why these cookies do not spread much. You can ready more here aboutย Why Are My Cookies Flat? (8 Reasons Why!)
  • Weigh Your Cookie Doughโ€“ Why? Levain bakery chocolate chip cookies are meant to be HUGE. Now I guess the bakery makes them 6-ounces. I went with 4-ounces. And they were still gigantic. I weighed mine on a scale to be accurate. But they basically were a heaping large cookie scoop worth.ย 
  • Bake A Few At A Time. I would only bake 6 total cookies at a time because of their size.ย 
  • You can substitute all-purpose flour for cake flour
  • Vanilla or no vanilla? That’s up to you. I say use it!! Levain Bakery has stated they don’t use vanilla extract in their cookies.ย 

Nutrition

Calories: 667kcal | Carbohydrates: 68g | Protein: 10g | Fat: 41g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 237mg | Potassium: 330mg | Fiber: 5g | Sugar: 38g | Vitamin A: 537IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 4mg
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!


 

19 Comments

  1. 5 stars
    These cookies are great for me but not my husband. I baked them a bit longer for the crispy outside. I like the soft inside. He just likes thin, extremely crispy (burnt) cookies so heโ€™s no judge. Lol
    I didnโ€™t use walnuts since I didnโ€™t have them but will next time.

    1. Hi Patti, I’m so glad you loved these as much as I did…but your husband loves cookies how my husband does too. I always think some cookies aren’t thick enough and then my husband will say “these aren’t thick enough and are too thin/crispy” and then my husband says “I love these,…they are my favorite”…haha everyone has their cookie preference!

  2. JoAnn Shannon says:

    5 stars
    There is simply NO better Choc Chip Cookie out there in this crazy world๐Ÿ˜

    1. Oh JoAnn I couldn’t agree more!!

  3. This has become my go to chocolate chip cookie recipe. I like to switch out the walnuts for peanut butter chips or Reeseโ€™s Pieces. So good!

    1. Hi Amy! I love hearing that ๐Ÿ™‚ And OMG I’m going to have to try adding peanut butter chips and Reese’s pieces next!!! I love PB and chocolate together ๐Ÿ™‚

  4. 5 stars
    I haven’t come across a choco chip cookie that I don’t love. This bakery style cookie is so amazing to look and I’m sure it tastes out of the world!

  5. Jagruti's Cooking Odyssey says:

    After reading your post I need to add Levain Bakery to my bucket list too! Your chocolate chip cookies look just perfect and I need them with my cup of tea!

  6. 5 stars
    One can never have enough chocolate chip cookies and yours are the bomb! You made our July 4th so much better! I made a batch for my hubby and and there are NONE left. Yep, we ate them all. So good and incredibly delicious. Thank you!

  7. 5 stars
    These cookies definitely looked irresistible so my daughter has just finished baking them. They are incredibly delicious. Soft, decadent, definitely a winning recipe. Will make these again.

    1. I’m glad you loved them Ramona!

  8. 5 stars
    These cookies are absolutely amazing! I can’t wait to make a big batch of them and enjoy with a cup of my favorite drink. Yum!

    1. You will love them Elaine!

  9. I’ve never been there either and I’m from NY haha but I’ve heard so much about Levain Bakery esp their CCCs! These look superb. It’s high time I try them for myself!

    1. They are delicious Tammy! You will love them!

  10. 5 stars
    My wife will love this! She is really a fan of chocolate chip cookies. This copycat Levain Bakery Chocolate chip cookies looks sooo yummy!

    1. Oh yes your wife would LOVE these then Dennis!

  11. 5 stars
    Who can resist a fresh baked chocolate chip cookie? Not me!! I would devour at least 2 of these at a time (probably more). They look like the perfect texture.

    1. Thanks Gloria! Yes it’s hard to eat just one of these ๐Ÿ™‚

5 from 9 votes (1 rating without comment)

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