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Levain Chocolate Walnut Cookie – Thick & Gooey Bakery Style

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Bakery-style Levain Chocolate Walnut Cookies — ultra-thick, gooey-centered, and loaded with melty chocolate chunks and toasted walnuts.

Ingredients

Scale

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

  • ¾ cup brown sugar, packed

  • ½ cup granulated sugar

  • 2 large cold eggs

  • 1 tsp vanilla extract

  • 2½ cups all-purpose flour

  • 1 tbsp cornstarch

  • ½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 2 cups semisweet chocolate chunks

  • 1½ cups walnuts, toasted and chopped

Instructions

  • Preheat oven to 400°F (205°C). Line baking sheets with parchment.

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

  • In a mixer, cream cold butter with sugars until just combined.

  • Add eggs and vanilla. Mix until incorporated.

  • Add dry ingredients in batches. Stir until dough comes together.

  • Fold in chocolate and walnuts.

  • Portion into 6 oz dough balls. Chill for 30–60 minutes.

  • Bake 10–12 minutes, until golden on edges and soft in center.

  • Cool on tray 10 minutes before transferring.

Notes

Use cold ingredients for best height. Toasting walnuts adds flavor. Store at room temp or freeze for up to 3 months.

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