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The Ultimate Copycat Levain Bakery Chocolate Chip Walnut Cookies

Close-up of a levain bakery chocolate chip cookies half, showing molten chocolate center and walnuts.
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Make giant, thick bakery-style chocolate chip cookies at home that have the famous gooey center and slightly crisp edges of the New York City classic. This recipe includes walnuts for an authentic taste.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup granulated 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 1/2 cups 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, brown sugar, and granulated sugar until light and fluffy. This step helps create the cookie’s structure.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the semi-sweet chocolate chips, milk chocolate chips, and chopped walnuts by hand.
  7. Scoop the dough into large balls, about 6 ounces each (this is key for the giant size). You should get about 8 large cookies.
  8. Place the dough balls onto the prepared baking sheets, leaving plenty of space between them. Do not flatten the dough.
  9. Bake for 13 to 15 minutes. The edges should look set and slightly golden, but the centers should still look soft and slightly underbaked. This creates the gooey center.
  10. Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. The cookies will continue to set as they cool.

Notes

  • For the best texture, chill the dough balls for at least 30 minutes before baking. This helps prevent excessive spreading.
  • Use a mix of chocolate chips, or substitute with chocolate chunks, to mimic the bakery’s generous chocolate load.
  • The secret to the thick cookie is using cold eggs and not over-creaming the butter and sugar mixture.

Nutrition

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