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Best Levain Chocolate Walnut Cookie for Cozy Fall Baking

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Thick, gooey Levain-style cookies packed with dark chocolate and toasted walnuts. Crisp on the outside, molten in the center — just like the iconic NYC bakery favorite.

Ingredients

Scale

  • 1 cup (2 sticks) cold unsalted butter, cubed

  • ¾ cup brown sugar, packed

  • ½ cup granulated sugar

  • 2 large cold eggs

  • 2¾ cups all-purpose flour

  • 1 tbsp cornstarch

  • ½ tsp baking soda

  • ½ tsp baking powder

  • ½ tsp kosher salt

  • 2 cups dark chocolate chunks (60–70% cacao)

  • 1½ cups toasted walnuts, roughly chopped

Instructions

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • In a stand mixer, beat cold cubed butter with sugars until just combined.

  • Add eggs one at a time, mixing briefly after each.

  • In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt.

  • Add dry ingredients to the butter mixture. Mix until dough just comes together.

  • Fold in chocolate and toasted walnuts by hand.

  • Divide dough into 6–8 large balls (about 6 oz each). Chill for 30–60 minutes.

  • Bake for 9–11 minutes until edges are golden and centers appear just set.

  • Cool on tray for 10 minutes before transferring.

Notes

  • Freeze dough balls for future baking.

  • Top with flaky sea salt for a gourmet twist.

  • Make smaller cookies for more servings; adjust bake time.

Find it online: https://flavorlyzo.com/best-levain-chocolate-walnut-cookie-for-cozy-fall-baking/