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Copycat Levain Bakery Giant Chocolate Chip Walnut Cookies

Two thick, gooey levain bakery chocolate chip cookies, cut in half to show the molten chocolate chunks and nuts inside.
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Make the famous, large, thick, and gooey chocolate chip walnut cookies from New York City’s Levain Bakery right in your kitchen. These cookies have crispy edges and a soft, dense center.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips or chunks
  • 1 1/2 cups milk chocolate chips or chunks
  • 1 cup chopped walnuts (optional, but recommended for authenticity)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is key for texture.
  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.
  6. Fold in the chocolate chips/chunks and chopped walnuts until evenly distributed throughout the dough.
  7. Scoop the dough into large balls, about 6 ounces (or 3/4 cup) each. These cookies are meant to be giant.
  8. Place the dough balls onto the prepared baking sheets, leaving plenty of space between them as they spread slightly. Do not flatten the dough balls.
  9. Bake for 13 to 15 minutes. The edges should look set and golden brown, but the centers should still look slightly soft and underbaked. This creates the signature gooey center.
  10. Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. The residual heat will finish cooking the center slightly.

Notes

  • For the best results replicating the famous texture, chill the dough balls for at least 30 minutes before baking.
  • Use high-quality chocolate chunks instead of chips for a meltier, more bakery-style experience.
  • If you skip the walnuts, increase the chocolate by 1/2 cup to maintain the decadent feel.
  • These are large format cookies; adjust baking time slightly if you make smaller portions.

Nutrition

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