Print

The Ultimate Copycat Levain Bakery Chocolate Chip Walnut Cookies

A close-up of a thick, gooey levain bakery chocolate chip cookie with a bite taken out, showing melted chocolate and nuts.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Recreate the famous, giant, thick chocolate chip cookies from Levain Bakery right in your kitchen. These cookies feature a soft, gooey center, slightly crisp edges, and are loaded with chocolate chips and walnuts for an indulgent, bakery-quality treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup chopped walnuts (optional, but recommended for authenticity)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This takes about 3 minutes with an electric mixer.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the semi-sweet chocolate chips, milk chocolate chips, and chopped walnuts by hand using a spatula.
  7. Portion the dough into large balls, about 6 ounces each (this is key for the giant size). You should get about 6 to 8 cookies.
  8. Place the dough balls onto the prepared baking sheets, leaving plenty of space between them. Do not flatten the dough balls; keep them tall.
  9. Bake for 13 to 15 minutes. The edges should look set and slightly golden, but the centers should still look soft and slightly underdone. This ensures your gooey center.
  10. Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. The residual heat finishes cooking the center.

Notes

  • For the best texture, chill the dough balls for at least 30 minutes before baking. This helps them hold their massive shape.
  • Use high-quality chocolate chunks or chips; the flavor makes a difference in this recipe.
  • If you skip the walnuts, increase the chocolate chip amount slightly to maintain the richness.

Nutrition

Find it online: https://kitchenslang.com/levain-bakery-chocolate-chip-cookies-recipe/