Authentic Levain Bakery Chocolate Chip Walnut Cookie Recipe

Welcome, cookie lovers. If you crave thick, chewy, and decadent cookies, this recipe recreates the beloved Levain Bakery chocolate chip walnut cookies right in your kitchen. These cookies are famous for their substantial size, crisp exterior, and irresistibly gooey center. The recipe below reproduces that classic contrast of textures—crunchy walnuts, melty semi-sweet chocolate, and a tender interior—so you can enjoy the NY-style cookie experience without leaving home.

Ingredients

• 1 cup cold unsalted butter, cut into small cubes
• 3/4 cup light brown sugar
• 1/2 cup granulated white sugar
• 2 large eggs
• 2 tsp vanilla extract (optional but recommended)
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup cake flour
• 1¾ cups all-purpose flour
• 2 cups semi-sweet chocolate chips (use a high-quality brand if possible)
• 2 cups chopped walnuts

Optional substitutions:

• For a nut-free version, replace walnuts with extra chocolate chips or chopped seeds.
• For a gluten-free version, use a trusted gluten-free flour blend in place of the all-purpose flour.

Instructions

Step 1: Preheat and prepare

Preheat the oven to 410°F (210°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.

Step 2: Cream butter and sugars

In the bowl of a stand mixer (or using a hand mixer), add the cold, cubed butter, light brown sugar, and granulated sugar. Start mixing on low for about 30 seconds, increase to medium for another 30 seconds, then finish on high for 30 seconds. The goal is a mixture that is evenly combined and slightly aerated but not overly soft.

Step 3: Add eggs and vanilla

Add the eggs one at a time, mixing after each addition and scraping down the sides of the bowl so everything incorporates evenly. Stir in the vanilla extract, if using.

Step 4: Combine dry ingredients

In a separate bowl, whisk together the cornstarch, baking soda, salt, cake flour, and all-purpose flour. Add the dry ingredients to the wet mixture gradually on low speed until just combined. Avoid overmixing to keep the cookies tender.

Step 5: Add chocolate and nuts

Fold in the semi-sweet chocolate chips and chopped walnuts until they are distributed evenly through the dough.

Step 6: Shape the dough

Using a digital kitchen scale, portion the dough into roughly 6-ounce (170 g) balls for authentic large cookies. You can shape them into rough mounds rather than perfect spheres. Place four dough balls per baking sheet, spaced about 3 inches apart to allow for spreading and easy transfer.

Step 7: Bake and cool

Bake one sheet at a time on the middle rack for 10–13 minutes. The cookies should look set on the outside but still slightly underbaked in the center—this ensures a soft, gooey interior. Remove the sheet from the oven and let the cookies cool on the baking sheet for about 30 minutes before transferring to a wire rack to finish cooling. They firm up as they rest, yielding the ideal dense yet tender texture.

• Use cold butter: Cold butter helps the cookies stay thick and dense rather than thin and flat.
• Avoid overbaking: Cookies continue to cook from residual heat on the baking sheet, so remove them when the edges are set and the centers still look soft.
• Rest before moving: Allowing the cookies to cool on the baking sheet for about 30 minutes makes them easier to transfer and preserves their structure.
• Precise portions: A kitchen scale produces the most consistent results and helps replicate the bakery-style size and texture.
• Ingredient quality: High-quality chocolate and fresh walnuts noticeably improve flavor.