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Copycat Levain Bakery Chocolate Chip Walnut Cookies

A thick, gooey slice of a levain bakery chocolate chip cookie showing melted chocolate pools and nuts on a white plate.
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Make large, thick chocolate chip cookies with a gooey center and slightly crisp edges, replicating the famous Levain Bakery style, including walnuts.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup chopped walnuts

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the semi-sweet chocolate chips, milk chocolate chips, and chopped walnuts.
  6. Scoop the dough into very large portions, about 6 ounces each (or use a large ice cream scoop). You should get about 8 cookies. Roll them gently into balls.
  7. Place the dough balls onto the prepared baking sheets, leaving plenty of space between them. Do not flatten the dough.
  8. Bake for 13 to 15 minutes. The edges should look set and slightly golden, but the center should still look soft and slightly underbaked. This is key for the gooey texture.
  9. Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes before moving them to a wire rack. They will continue to set as they cool.

Notes

  • For the thickest cookie, chill the dough balls for 30 minutes before baking if your kitchen is warm.
  • Use high-quality chocolate chips for the best flavor payoff.
  • The cookies will spread slightly but should remain very thick due to the high ratio of dry to wet ingredients and the large scoop size.

Nutrition

Find it online: https://afripaket.com/levain-bakery-chocolate-chip-cookies-recipe/