Savor an indulgent treat with these Authentic Copycat Levain Bakery-style Chocolate Chip Walnut Cookies. Bursting with semisweet chocolate chips, crunchy walnuts, and a perfect balance of cold butter and dual sugars, each bite offers a delightful contrast of crisp edges and a gooey center. Ideal for satisfying serious cookie craving.

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I’ve recently been experimenting with a copycat recipe for Levain Bakery-style Chocolate Chip Walnut Cookies and I wanted to share what I learned. This recipe uses 1 cup cold unsalted butter cut into cubes along with 3/4 cup of granulated sugar and 3/4 cup of dark brown sugar, which gives the cookies a balanced sweetness.

The eggs – 2 large eggs plus an extra large yolk – add proteins while the 2 teaspoons vanilla extract brings in natural flavor. Mixing in 1 cup all-purpose flour and 1 cup bread flour gives a hearty texture and a bit more of fiber.

Its nutritional content is fairly standard for a treat like this with fats from the butter and walnuts, plus some omega-3 fats from the chopped walnuts. With semisweet chocolate chips making up part of the mix and a balanced 1/2 teaspoon each of baking soda and baking powder, these cookies remind me of those award winning and cookie style recipes known for being thick and delicious.

Why I Like this Recipe

I really love this recipe for several reasons. First, it gives me thick, chewy cookies that have crispy edges with a super gooey center. I feel like I’m biting into a perfect mix of textures every time. Second, the combination of chocolate chips and walnuts just nails the balance of sweet and nutty flavors. There’s something about the crunchy walnuts mixed with melty chocolate that makes it so irresistible. Third, the whole process is simple and fast, so even when I’m in a hurry I can whip up a batch without any stress. And finally, my kitchen always smells amazing when I’m baking these cookies which makes the whole experience even better.

Ingredients

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Cold unsalted butter gives a rich flavor and tender, creamy texture to cookies.
Granulated sugar adds crisp sweetness that helps balance the cookie dough perfectly.
Dark brown sugar keeps cookies moist with a slight caramel note in every bite.
Eggs and the extra yolk provide protein and bind ingredients for a fudgy finish.
All-purpose and bread flours give essential carbohydrates and create a chewy, satisfying structure.
Semisweet chocolate chips deliver melting sweetness and delightful bursts of flavor.
Walnuts contribute healthy fats and fiber while adding a nice nutty crunch.

Ingredient Quantities

1 cup cold unsalted butter, cut into cubes

3/4 cup granulated sugar

3/4 cup dark brown sugar, packed

2 large eggs plus 1 extra large egg yolk at room temp

2 teaspoons vanilla extract

1 cup all-purpose flour

1 cup bread flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon kosher salt

2 cups semisweet chocolate chips

1 cup walnuts, roughly chopped

How to Make this

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1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine 1 cup of cold unsalted butter (cut into cubes) with 3/4 cup granulated sugar and 3/4 cup dark brown sugar. Beat them together until they’re blended but still a little chunky.

3. Add in 2 large eggs plus 1 extra egg yolk (make sure that yolk is at room temp) along with 2 teaspoons of vanilla extract. Mix until it’s all combined.

4. In another bowl, whisk together 1 cup all-purpose flour, 1 cup bread flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1 teaspoon kosher salt.

5. Slowly add your dry ingredients to the butter and sugar mixture, stirring just until everything becomes incorporated. Don’t over-mix or the dough might turn too tough.

6. Gently fold in 2 cups semisweet chocolate chips and 1 cup roughly chopped walnuts until they’re evenly distributed.

7. Scoop out big, thick balls of dough (about 8 in total) and place them onto the prepared baking sheet, spaced well enough as they’ll expand a bit.

8. Bake the cookies in the preheated oven for about 12 to 15 minutes until they look crispy around the edges but still soft and gooey in the center.

9. Once done, take the cookies out of the oven and let them sit on the baking sheet for 5 minutes; this helps them set up before you move them.

10. Transfer the cookies onto a cooling rack and let them cool down a bit. Enjoy your thick, chewy, and outrageously delicious Levain Bakery-style cookies warm for the best taste!

Equipment Needed

1. Oven – Needed to preheat to 375°F and bake the cookies evenly.
2. Baking sheet – Use it lined with parchment paper for a non-stick surface.
3. Parchment paper – Prevents sticking and helps with even baking.
4. Large mixing bowl – For creaming the butter and sugars together.
5. Secondary bowl – For whisking the dry ingredients (flours, baking soda, baking powder, salt).
6. Measuring cups and spoons – To accurately measure out the ingredients.
7. Electric or hand mixer – To beat the butter, sugars, eggs, and vanilla until well blended.
8. Whisk – Handy for mixing the dry ingredients in the secondary bowl.
9. Rubber spatula – To gently fold in the chocolate chips and walnuts without overmixing.
10. Cookie scoop or large spoon – For portioning out the dough into thick balls on the baking sheet.
11. Cooling rack – Lets the cookies cool evenly after they’re baked.

FAQ

Q: Can I use a different type of nut in this recipe?

A: Yes, ya can substitute walnuts with pecans or even almonds if you prefer a different crunch, but the texture might change a little.

Q: Why do we use both all-purpose and bread flour?

A: Using a mix of both helps give the cookies their classic Levain Bakery feel with a soft inside and a chewy, crisp edge.

Q: How do I get the cookies to be thick like the real deal?

A: Make sure you dont overwork the dough, and chill it if you can before baking, so the cookies puff up without flattening out too much.

Q: How should I store the cookies?

A: They taste best when fresh. But if you have leftovers, keep them in an airtight container at room temp for a few days, or freeze for longer storage.

Q: Can i adjust the recipe for a crispier cookie?

A: Yup, try baking them a few minutes longer or flattening the dough a little bit before baking, but keep an eye on them so they dont burn.

Authentic Levain Bakery Chocolate Chip Walnut Cookies Recipe Substitutions and Variations

If u dont have unsalted butter, you can use salted butter instead, just cut back on the extra salt.
You can swap dark brown sugar with light brown sugar if you add a tad of molasses to capture that rich flavor.
If you don’t have both all-purpose and bread flour, try mixing whole wheat with all-purpose flour for a similar texture.
No walnuts on hand? Pecans or even almonds are a good alternative for that nutty crunch.
If semisweet chocolate chips are hard to find, try chopping up a bar of dark chocolate, it works pretty well.

Pro Tips

1. Make sure you dont overmix the dough once you add the dry ingredients; mixing just until they’re combined will help you avoid tough cookies.
2. Be careful with your butter temperature – using cold butter is key for a good texture, but remembering to bring that extra egg yolk to room temp can really help blend everything better.
3. Toast your walnuts lightly before adding them if you want a deeper, nuttier flavor in your cookies.
4. Let the cookies sit on the baking sheet for a few minutes after you pull them out of the oven so they can set up properly and finish cooking from residual heat.