Levain Chocolate Walnut Cookie

Why You’ll Love This Recipe

These thick, gooey Levain-style chocolate walnut cookies are a perfect recreation of the famous New York City bakery’s legendary treats. Each cookie is wonderfully crisp on the outside while remaining delectably gooey in the center, loaded with rich chocolate chips and crunchy walnuts in every bite.

Pure Comfort

There’s something magical about biting into a warm, freshly baked cookie that’s crispy on the edges yet maintains that coveted molten center. These cookies, weighing in at 6 ounces each, aren’t just cookies – they’re an experience that brings the comfort of New York’s Upper West Side right to your kitchen.

Ingredients

Cold unsalted butter, cubed
Light brown sugar
Granulated sugar
Large eggs
Pure vanilla extract
Cake flour
All-purpose flour
Dark cocoa powder
Cornstarch
Baking powder
Salt
Semi-sweet chocolate chips
Chopped walnuts

What You Need

Stand mixer or hand mixer
Large mixing bowls
Measuring cups and spoons
Cookie scoop or kitchen scale
Baking sheets
Parchment paper
Cooling rack

Time to Cook

Prep Time: 20 minutes
Chill Time: 2 hours
Bake Time: 12-15 minutes
Total Time: 2 hours 35 minutes

Steps to Make It

Cream cold butter and sugars until light and fluffy, about 4 minutes
Beat in eggs and vanilla extract until well combined
Whisk dry ingredients separately, then gradually mix into wet ingredients
Fold in chocolate chips and walnuts
Portion into 6-ounce balls and chill
Bake at 375°F until edges are set but centers remain soft

Make It Perfect

The secret to achieving that signature Levain texture lies in using cold butter, properly measuring your flour, and not overbaking. When you think they’re almost done, that’s when you should pull them out – they’ll continue cooking on the baking sheet.

Mix It Up

Try using different nut combinations like pecans or macadamia nuts. Dark chocolate chips can be swapped for milk chocolate, and you can even add a handful of white chocolate chips for extra indulgence.

Perfect Partners

Serve these cookies slightly warm with a tall glass of cold milk, or pair them with coffee or hot chocolate for an afternoon treat. They’re also delicious with vanilla ice cream sandwiched between two cookies.

Busy Day Hero

Make the dough ahead and keep portioned cookie balls in the freezer. Whenever a craving strikes, bake them straight from frozen, adding just 2-3 minutes to the baking time.

Work Ahead

The cookie dough can be made up to 3 days in advance when stored in the refrigerator, or frozen for up to 3 months. Baked cookies keep well for 3-4 days in an airtight container.

Save Some For Later

These cookies freeze beautifully for up to 2 months. Thaw at room temperature or warm briefly in the microwave to restore that fresh-baked texture.

Everyone’s Happy

Perfect for bake sales, holiday gifts, or weekend treats, these cookies never fail to impress. Their generous size makes them perfect for sharing, though you might not want to!

Good For You Too

While these are definitely treats, the walnuts add healthy omega-3 fatty acids and protein. Using high-quality dark chocolate also provides antioxidants.

Easy Clean Up

Line your baking sheets with parchment paper for easy cleanup. Use a cookie scoop to portion dough to keep your hands clean and ensure uniform sizing.

Switch It Up

For holidays, add crushed candy canes during Christmas or colored M&Ms for birthdays. Make them extra decadent by drizzling with melted chocolate after cooling.

Simply Perfect

These cookies are a testament to the beauty of simple, quality ingredients combined in perfect proportions. They’re crispy, gooey, chocolatey, and nutty – everything a cookie should be.

FAQs

Why use cold butter instead of room temperature?
Cold butter creates a thicker cookie that spreads less during baking.
Can I make smaller cookies?
Yes, but adjust baking time accordingly for smaller portions.
Why use two types of flour?
The combination of cake and all-purpose flour creates the perfect texture.
Do I really need to chill the dough?
Yes, chilling prevents spreading and develops flavor.
Can I skip the walnuts?
Yes, but replace them with additional chocolate chips to maintain proper proportions.
Why are my cookies too flat?
Likely causes include butter too warm or insufficient chilling time.
Can I use natural cocoa powder?
Dutch-process cocoa is preferred for deeper chocolate flavor.

Conclusion

These Levain-style chocolate walnut cookies are more than just a recipe – they’re an experience. While they might take a little extra time and attention to detail, the result is a cookie that rivals the famous New York original. Whether you’re an experienced baker or trying your hand at gourmet cookies for the first time, this recipe delivers consistent, impressive results that will have everyone asking for the recipe.

If you loved these Levain Chocolate Walnut Cookies, you’ll definitely want to try some of these other delightful treats:

Indulge in the Heavenly Boston Cream Pie Cheesecake, a rich and creamy fusion of two classic desserts.
If you’re a fan of nutty flavors, these Apple Butter Cookies offer a soft, spiced bite that’s perfect for any season.
For a fruitier take, try Blueberry Fluffy Cottage Cheese Cloud Bread—light, airy, and packed with goodness.
Chocolate lovers won’t want to miss the Chocolate Overload Explosion Cake—a decadent dream come true.
Want something a little different? These Fudgy Dairy Milk Caramel Blondies are chewy, gooey, and utterly irresistible.
If you enjoy layered treats, check out the Cherry Chocolate Delight Cake—a perfect balance of fruity and chocolatey goodness.
And for a refreshing citrus twist, the Lemon Cream Cheese Dump Cake will satisfy your sweet tooth with a zesty punch.

Happy baking! 🍪✨