Levain Bakery Walnut Chocolate Chip Cookies Copycat Recipe

Levain Bakery Chocolate Chip Walnut Cookies

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Levain Bakery Walnut Chocolate Chip Cookies Copycat Recipe

This Levain Bakery Chocolate Chip Walnut Cookies copycat recipe is bringing the high-quality taste of a luxury cookie right to your kitchen.

Prep Time20

Cook Time12

chilling30

Total Time1 2

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 888Calories

Equipment

A stand mixer or a hand mixer

Ingredients

¾ cup butter cold, cubed
¾ cup brown sugar
⅓ cup granulated sugar
2 eggs at room temperature
2 & ⅔ cup flour
2 tablespoon corn starch
¾ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 & ½ cup semi sweet chocolate chips
1 & ½ cup walnuts lightly toasted and roughly chopped

US Customary - Metric

Instructions

Cream the butter with the brown sugar and the granulated sugar with a paddle attachment or with a hand mixer until smooth. This will take 3-4 minutes. Scrape the bowl as needed.
¾ cup butter, ¾ cup brown sugar, ⅓ cup granulated sugar
Add in the room temperature eggs one at a time, mixing on low speed until fully incorporated. Keep scraping the sides of the bowl as necessary.
2 eggs
Turn the mixer to low speed and add in the the flour, corn starch, baking soda, baking powder, and salt and mix just until combined! DO NOT OVER MIX!
2 & ⅔ cup flour, 2 tablespoon corn starch, ¾ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon baking powder
With the mixer still on low, add in the chocolate chips and the walnuts and mix just until combined. If you are using a hand mixer, stop and fold them using a spatula.
1 & ½ cup semi sweet chocolate chips, 1 & ½ cup walnuts
Divide your dough into 7 large cookie dough balls (about 6.3 ounces each) and place them on a plate or baking sheet and place them in the fridge to chill for 30 minutes or up to 24 hours.
Once you are ready to bake your cookies, preheat the oven to 400F, then line your baking sheet with parchment paper or a silicone mat.
Transfer the cookies onto the prepared baking sheet, place about 4 per large baking sheet and bake in the preheated oven for 11-13 minutes.
Allow the cookie to cool on the baking sheet for 10 minutes and then transfer to a cooling rack to cool down some more. Enjoy these cookies either warm with a cup of milk or cold with a cup of hot tea!

Notes

Do not over mix these cookies when you add in the flour. Doing so will create more gluten that we do not want in these cookie. They will be tough and hard if you over mix them.
Do not over-bake the cookies. They are giant and will still be raw in the center when you pull them out of the oven but will continue cooking when they sit on the baking sheet for a little longer. Make sure to check the FAQs about this specific issue. (right above the recipe card)

Nutrition