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Levain Cookie

Thick, crunchy-on-the-outside, gooey-on-the-inside chocolate walnut cookies inspired by Levain Bakery.
Prep Time25 minutes
Cook Time12 minutes
Total Time52 minutes
Servings: 12 servings

Ingredients

  • 1 1/2 cup butter
  • 1 1/2 cups dark brown sugar packed
  • 3/4 cup granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cup cake flour
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups semi-sweet chocolate chips
  • 1 1/2 cups walnut pieces

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, beat 1 1/2 cups butter, 1 1/2 cups packed dark brown sugar, and 3/4 cup granulated sugar on medium speed until combined and smooth.
  • Add 3 large room-temperature eggs and 2 teaspoons vanilla extract; beat until just combined and no large streaks of egg remain.
  • Add 1 1/4 cups cake flour, 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt; mix on low speed until the dough is just barely combined.
  • Remove the bowl from the mixer and fold in 3 cups semi-sweet chocolate chips and 1 1/2 cups walnut pieces by hand until evenly distributed.
  • Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 to 60 minutes.
  • Preheat the oven to 400°F (200°C) and line baking sheets with parchment paper or silicone mats.
  • Portion the chilled dough into twelve 6-ounce portions (use a scale). Shape each portion into a rough, rustic blob—do not smooth into a tight ball.
  • Bake the cookies for 10–11 minutes, until the tops and bottoms begin to turn golden brown.
  • Remove the baking sheet from the oven and let the cookies cool on the pan for 12–15 minutes to finish cooking and set.
  • Serve the cookies the same day for best texture.

Equipment

  • stand mixer with paddle attachment
  • Mixing bowls
  • rubber spatula
  • Plastic Wrap
  • scale or tablespoon for portioning
  • Baking Sheet
  • parchment paper or silicone mat
  • Oven

Notes

  • Weigh portions for uniform large cookies.
  • Do not overmix once dry ingredients are added.
  • Chilling helps prevent excessive spread.
  • Shape dough into rough blobs for Levain-style texture.