Levain Chocolate Walnut Cookie
These thick, gooey New York-style chocolate chip walnut cookies are inspired by the famous Levain Bakery. Each massive 6-ounce cookie features crispy edges, an ultra-soft center, melty chocolate chips, and toasted walnuts in every bite. The secret lies in using cold butter and cake flour for the perfect texture.
Ingredients
- 1 cup 227g cold unsalted butter, cubed
- 1 cup 200g light brown sugar
- ½ cup 100g granulated sugar
- 2 large eggs cold
- 2 teaspoons vanilla extract
- 1½ cups 180g cake flour
- 1½ cups 180g all-purpose flour
- ⅓ cup 30g dark cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups 340g semi-sweet chocolate chips
- 2 cups 240g chopped walnuts
Instructions
- Line baking sheets with parchment paper.
- In a large bowl, cream cold butter and sugars for 4 minutes until light and fluffy.
- Beat in cold eggs and vanilla until combined.
- In another bowl, whisk together flours, cocoa powder, cornstarch, baking powder, and salt.
- Gradually mix dry ingredients into wet mixture until just combined.
- Fold in chocolate chips and walnuts.
- Form into 6-ounce balls (about ⅓ cup each).
- Chill dough balls for 2 hours or overnight.
- Preheat oven to 375°F (190°C).
- Bake for 12-15 minutes until edges are set but centers are still soft.
- Cool on baking sheet for 10 minutes before transferring to wire rack.