Levain Chocolate Walnut Cookie – Thick, Gooey Bakery-Style Cookie
Thick, chewy bakery-style cookies loaded with dark chocolate and toasted walnuts, inspired by NYC’s famous Levain Bakery.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (with chilling)
- Yield: 8 large cookies 1x
Ingredients
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1 cup unsalted butter, cold and cubed
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¾ cup brown sugar
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½ cup granulated sugar
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2 large eggs, cold
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2¼ cups all-purpose flour
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2 tsp cornstarch
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½ tsp baking powder
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¼ tsp baking soda
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¾ tsp salt
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1½ cups semisweet or dark chocolate chunks
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1½ cups toasted walnuts, coarsely chopped
Instructions
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Beat cold butter with sugars until light and crumbly (2–3 min).
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Add eggs one at a time, mixing until incorporated.
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In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
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Gradually add dry ingredients to the butter mixture.
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Fold in chocolate and walnuts.
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Form large dough balls (about 6 oz each) and chill for 1 hour.
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Preheat oven to 400°F (205°C). Line baking sheets with parchment.
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Place chilled dough balls on tray, spaced 3 inches apart.
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Bake 10–12 minutes, until edges are golden and centers soft.
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Cool on sheet 10 minutes before serving.
Notes
Use chopped chocolate for gooey texture. Freeze extra dough balls for future baking. For smaller cookies, reduce size and bake 1–2 minutes less.