Levain Bakery Chocolate Chip Cookies

5 from 9 votes

This copycat recipe from Levain Bakery is their famous chocolate walnut cookies - giant gooey cookies!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 666kcal

In a medium mixing bowl, whisk together the all purpose flour, cake flour, cornstarch, baking soda and salt. Set aside. 1 ½ cups (180 g) All Purpose Flour 1 teaspoon Cornstarch 1 teaspoon Baking Soda 1 teaspoon Salt 1 ½ cups (180 g) Cake Flour
In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy. 1 cup (226 g, 2 sticks) Cold Unsalted Butter 1 cup (213 g) Light Brown Sugar ½ cup (100 g) Granulated Sugar
Add eggs, one at a time, mixing well after each one. Add vanilla extract. 2 large Eggs 2 teaspoons vanilla extract
Stir in the dry ingredients until just combined. Stir in the chocolate chips and walnuts. 12 ounces Semi-sweet Chocolate Chips 2 cups Walnuts
Using a large cookie scoop scoop dough into balls (about 5 1/2 ounces, or 1/2 cup) and place on cookie sheet lined with parchment paper. Chill for at least 1 hour.
Preheat oven to 400℉ (225℃). Line a cookie sheet with parchment paper.
Place 4-6 cookies max. Bake for 10-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Storage: Store cookies covered at room temperature for up to 4 days. You can also freeze them.
Freezing: 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.