Print

Levain Chocolate Walnut Cookie – Thick & Gooey Bakery-Style Cookie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These bakery-style Levain Chocolate Walnut Cookies are thick, gooey-centered, and packed with melty chocolate and toasted walnuts — just like the famous NYC original

Ingredients

Scale

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

  • ¾ cup brown sugar

  • ½ cup granulated sugar

  • 2 cold large eggs

  • 2¼ cups all-purpose flour

  • 2 tsp cornstarch (optional)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1½ cups semi-sweet chocolate chunks

  • 1½ cups toasted walnuts, chopped

  • 1 tsp vanilla extract (optional)

Instructions

  • Preheat oven to 410°F (210°C).

  • Beat cold cubed butter with both sugars until just combined.

  • Add cold eggs, one at a time. Mix in vanilla if using.

  • In another bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. Add to wet ingredients.

  • Fold in chocolate and walnuts.

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

  • Bake 9–11 minutes until edges are golden and centers appear slightly underbaked.

  • Let rest 10 minutes before serving.

Notes

  • For extra gooey centers, underbake slightly.

  • Freeze unbaked dough for up to 3 months.

  • Use dark chocolate or different nuts to customize.

Find it online: https://flavorlyzo.com/levain-chocolate-walnut-cookie-thick-gooey-bakery-style-cookie/