Levain Chocolate Walnut Cookie with Toasted Walnuts
Thick, gooey, and packed with chocolate and walnuts, this Levain-style cookie is everything a bakery cookie should be—rich, dense, and irresistibly chewy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6–8 large cookies 1x
Ingredients
1 cup (2 sticks) unsalted butter, cold and cubed
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 ½ cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
½ teaspoon salt
2 cups semi-sweet chocolate chips or chunks
1 ½ cups walnuts, roughly chopped
Instructions
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Preheat oven to 400°F (204°C). Line baking sheets with parchment paper.
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In a stand mixer, beat cold butter with sugars until crumbly, about 3 minutes.
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Add eggs one at a time, mixing well after each.
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In a separate bowl, whisk flour, cornstarch, baking powder, and salt.
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Mix dry ingredients into wet in two parts until just combined.
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Fold in chocolate chips and walnuts.
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Form dough into 6–8 large balls (about 6 oz each). Do not flatten.
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Bake for 9–12 minutes until edges are golden and centers look slightly underbaked.
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Cool on the pan for 10 minutes before serving warm.
Notes
Use cold butter and do not overmix. For gooier cookies, chill dough balls for 30 minutes before baking. Toast walnuts for deeper flavor.