Chocolate Walnut Cookies That Taste Like a Bakery Treat
Thick, gooey, bakery-style Levain Chocolate Walnut Cookies packed with melty chocolate chunks and toasted walnuts. Crispy on the outside and irresistibly soft inside.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (including chill time)
- Yield: 8 large cookies 1x
Ingredients
1 cup (2 sticks) unsalted butter, cold and cubed
3/4 cup light brown sugar
1/2 cup granulated sugar
2 large eggs, cold
2 1/2 cups all-purpose flour
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups semi-sweet chocolate chunks
1 1/2 cups toasted walnuts, chopped
1 tsp vanilla extract (optional)
Instructions
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Preheat oven to 375°F (190°C).
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Toast walnuts for 8–10 minutes at 350°F. Let cool.
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In a stand mixer, beat cold butter with sugars on medium until combined.
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Add eggs one at a time. Mix until just incorporated.
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In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt.
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Slowly mix dry ingredients into butter mixture.
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Fold in chocolate chunks and toasted walnuts.
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Form dough into 6 oz balls. Chill for at least 1 hour.
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Place on parchment-lined baking sheet. Bake 11–13 minutes.
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Let cool 10 minutes before transferring to rack.
Notes
Dough can be frozen for up to 3 months. For best results, bake from cold. Adjust baking time based on cookie size.