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.
Servings: 7 large cookies
Equipment
- A stand mixer or a hand mixer
Ingredients
- 3/4 cup butter cold, cubed
- 3/4 cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs at room temperature
- 2 & 2/3 cup flour
- 2 tbsp corn starch
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 & 1/2 cup semi sweet chocolate chips
- 1 & 1/2 cup walnuts lightly toasted and roughly chopped
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.3/4 cup butter, 3/4 cup brown sugar, 1/3 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 & 2/3 cup flour, 2 tbsp corn starch, 3/4 tsp baking soda, 1/2 tsp salt, 1/4 tsp 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 & 1/2 cup semi sweet chocolate chips, 1 & 1/2 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
Calories: 888Calories | Carbohydrates: 95g | Protein: 13g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 485mg | Potassium: 435mg | Fiber: 6g | Sugar: 47g | Vitamin A: 700IU | Vitamin C: 0.3mg | Calcium: 97mg | Iron: 6mg
