Go Back
–+ servings

The BEST Levain Chocolate Chip Walnut Cookie Copycat

Inspired by the famous chocolate chip walnut cookies of Levain Bakery, this recipe has everything you want in a dessert—these cookies are rich and buttery, ultra thick and gooey, with the perfect ratio of chocolate chips and crunch from toasted walnuts!
No ratings yet
Print Pin
Servings: 9 cookies
Author: Mae Martin

Ingredients

  • 1 cup COLD good-quality butter, such as Kerrigold
  • 1 cup granulated sugar
  • ¾ cup light brown sugar
  • 2 large eggs, at room temperature
  • 3 ½ cups all-purpose flour, spooned and leveled
  • 1 ¼ teaspoons baking powder
  • 2 teaspoons kosher salt, or 1 teaspoon table salt
  • 1 ½ cups chopped and toasted walnuts
  • 1 ¾ cups semi-sweet chocolate chips

Instructions

  • Line a baking sheet with parchment paper or wax paper, then in a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Slice the butter into cubes and add to a large bowl with the granulated sugar and brown sugar. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar on medium speed for 1-2 minutes until evenly combined—no need to beat in a lot of air, as we want a dense dough.
  • Crack in the eggs one at a time. Once evenly incorporated, fold in the dry ingredients, toasted walnuts, and chocolate chips until just combined with no more streaks of flour.
  • Using a kitchen scale, weigh out the dough into 5 to 5 ½ ounce portions, gently pressing the mass into a craggly ball of dough. Place onto the prepared baking sheet and repeat with the remaining dough (no need to space them apart).
  • Place the baking sheet in the fridge for at least 4 hours but ideally overnight. Alternately, you can chill them in the freezer for 1 hour.
  • When ready to bake, preheat the oven to 410℉ and line a baking sheet with parchment paper, then evenly space the cookie dough balls at least 2 inches apart.
  • Bake the cookies for around 23 minutes, rotating the pan halfway through (you can also use the convection setting in your oven for even baking). The cookies are done when the edges are firm, the outside is a dark golden brown, and the center is no longer shiny and doughy. The cookies will be underbaked at first when you take them out of the oven, but they will continue to cook and set as they cool. If using a kitchen thermometer, take the cookies out of the oven once 190℉ on the inside (do NOT overcook).1
  • Remove the cookies from the pan and allow to cool for at least 20 minutes—this will ensure that the cookies firm up enough and will not fall apart when serving. Enjoy!

Notes

*Vanilla is not included in this recipe since it's not listed in the original Levain ingredient list, but you can add it if you like—I recommend using vanilla bean paste, if you choose to do so.
1. If the cookies bake too quickly and are still raw in the center, try lowering the temperature of your oven or doubling up your baking sheets to buffer the heat and stop the bottoms of the cookies from burning.