How to Make Levain Bakery’s Famous Walnut Chocolate Chip Cookies at Home

Levain is a famous bakery that started in New York City by founders Connie McDonald and Pam Weekes. They’re known for their iconically chewy and oversized cookies with the favorites being this chocolate chip walnut cookie as well as the dark chocolate peanut butter chip and oatmeal raisin. You can order the 6-ounce cookies online and get them shipped to anywhere in the country, even though I did check on that and the price is a little too high for me especially in this economy LOL!

I know they have a few more bakeries in the West coast now as well, but it’s still not everywhere so I personally love making it art home so that I can enjoy it whenever I get that craving!

Since you are here and love cookie recipes, check out these Brown Butter Chocolate Chip Cookies, this Edible Chocolate Chip Cookie Dough Recipe, or these Miso Chocolate Chip Cookies.

Ingredients for this Levain Bakery chocolate chip walnut cookies copycat recipe

Here are the ingredients you will need to make these copycat Levain cookies. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Cold Butter: helps create a thick and chewy texture and is what separates them from regular cookies. Cut into small cubes to help it mix more easily.
• Light Brown Sugar and Granulated White Sugar: sweeten the decadent cookies. 
• Large Eggs: bind the ingredients together and add structure. Make sure they’re at room temperature.
• All-purpose Flour: provides structure and stability to the large cookies.
• Cornstarch: is what gives Levain’s cookies their soft and tender texture.
• Baking Soda and Baking Powder: help the cookies rise and very lightly spread during baking.
• Salt: enhances the flavor of the Levain chocolate chip cookies and balances the sweetness of the sugars and chocolate.
• Semi-Sweet Chocolate Chips: provide bursts of chocolatey goodness throughout the soft cookies.
• Walnuts: lightly toast the walnuts to add a crunchy texture and the best flavor.

Why no vanilla extract?

If you’re used to making chocolate chip cookies often, I am sure you noticed that this recipe doesn’t have vanilla extract which may sound odd but Levain came out and told us that they don’t use vanilla extract and that’s how they are able to have a differently flavored cookie that stands out.

My secret to having your cookies taste incredible even without vanilla extract is to make sure that the rest of the ingredients you are using are good. Think, butter, chocolate, and even eggs. The better the stand alone ingredient the better the flavor of your cookies as whole.

How to make this Levain Bakery chocolate chip walnut cookies copycat recipe

This is how you can make the best chocolate chip cookie. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions! 

1. Using a stand mixer with a paddle attachment or an electric mixer in a large mixing bowl, beat the cold butter, brown sugar, and granulated sugar together until the mixture is smooth and creamy. Be sure to scrape down the sides of the bowl as needed.
2. Add the eggs one at a time, mixing on low speed until fully blended. Continue scraping the bowl occasionally to ensure everything is evenly combined.
3. Reduce the mixer speed to low and gradually add the dry ingredients: flour, cornstarch, baking soda, baking powder, and salt. Mix only until the ingredients come together, and avoid overmixing to keep the cookies soft and tender.
4. Keeping the mixer on low, add the chocolate chips and toasted walnuts, mixing just until they’re evenly distributed. If using a hand mixer, stop and fold them in with a spatula to prevent overmixing.
5. Divide the dough into seven large portions weighing about 6.3 ounces and roll each into large balls. Place them on a plate or baking sheet and refrigerate for at least 30 minutes or up to 24 hours.
6. When ready to bake, preheat your oven and line a baking sheet with parchment paper or a silicone baking mat.
7. Arrange four cookie dough balls per large cookie sheet, ensuring space between them. Bake until the outside of the cookie is golden brown but the centers remain soft.
8. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Serve the gooey cookie with a glass of milk, or enjoy them cold with a hot cup of tea!

Best chocolate chip walnut cookies Tips and Tricks

• Make sure your butter stays cold and your eggs are at room temp.
• Use a kitchen scale instead of measuring cups to weigh the flour for better accuracy and best results.
• Don’t overmix the dough and chill it overnight for the perfect Levain bakery style cookies.
• To bring out their flavor, make sure to toast the walnuts on a pan first, let them cool down completely then add them to your cookie dough.

Why do you need to make this Levain bakery chocolate chip cookies recipe?

• It tastes just like the real deal and the original recipe without the hefty price tag.
• These giant cookies only require simple ingredients that you can find at all grocery stores.
• They’re ideal for people who love a thick cookie with a gooey center.
• I can personally guarantee they will become your new favorite cookies.

Frequently Asked Questions – FAQ

What makes Levain Bakery cookies so special?

Levain makes the best cookies because they are extra thick, gooey in the middle, and crispy on the outside. They’re made with cold butter, baked at a higher temperature, and use a higher flour ratio which gives them a slightly cakey inside.

How do I store my leftover cookies?

You can store them in an airtight container at room temperature for up to a few days. They can also be stored in the fridge for up to a week or in the freezer for a couple of months. When ready to eat, reheat in the oven or microwave.

Why do my cookies spread too much?

If your Levain bakery-style cookies are spreading too thin, it could be due to the butter being too soft and your dough not being chilled enough. Don’t rush the process and make sure your dough is chilled all the way through before baking. Another reason for this would be that you didn’t add enough dry ingredients, so when making this recipe make sure that you are weighing everything using a kitchen scale.

Can I use a different nut besides walnuts?

Absolutely! You could use almonds, pecans, or pistachios and they all go great in a chocolate chip cookie. Be sure to still toast the nuts on a pan and let them cool prior to mixing them in.

Can I make this recipe ahead of time?

You sure can! Refrigerate the dough overnight or freeze it by scooping the cookie dough into balls, placing them on a baking sheet, and freezing until solid. Transfer to a zip-top bag and freeze for up to a couple of months. If you bake from frozen, add an extra two minutes to the baking time.

Help my cookie dough is raw in the center, what should I do?

With large cookies like this one, it is normal for the center to be a little on the underbaked side and that’s why I made sure to take side by side picture to show you the center of a cookie while still warm (left) and that same cookie once it has sat and cooled down (right) for a few hours.

So if you don’t personally love cookies that are still a little doughy in the center, the next best thing is to let them cool down for a few hours to allow them to set. This is something that happens at Levain Bakery as well. Depending on when you get your cookies, they might be a little doughy on the inside or look more like the cookie on the right side if they had a little more time to sit and set.

Levain Bakery Walnut Chocolate Chip Cookies Copycat Recipe

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