Prepare to embark on a mouthwatering journey that will transform your home kitchen into a world-class bakery! These legendary Levain Bakery-style chocolate chip walnut cookies are not just cookies – they're massive, decadent slabs of pure dessert perfection that will make your taste buds dance with joy. With their crispy edges, soft, gooey centers, and generous chunks of chocolate and walnuts, these cookies are the stuff of dessert dreams that will have everyone begging for your secret recipe.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- 1 cup chopped walnuts
Instructions
- Prepare your ingredients and ensure all are at room temperature. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt until well combined. Set aside.
- In a large stand mixer with paddle attachment, cream butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Mix in vanilla extract until fully incorporated.
- Gradually add dry flour mixture to wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in chocolate chips and chopped walnuts using a rubber spatula, distributing evenly throughout the dough.
- Cover the dough and refrigerate for at least 30 minutes to allow flavors to develop and prevent excessive spreading.
- Preheat oven to 375°F (190°C). Remove dough from refrigerator and let sit for 10 minutes.
- Scoop large, hefty portions of dough (about 6 ounces each) and shape into tall, round mounds. Place 4 cookies per baking sheet to allow ample spreading.
- Bake for 14-16 minutes, or until edges are golden brown and centers are slightly soft.
- Remove from oven and let cookies cool on baking sheet for 10 minutes before transferring to a wire rack.
- Allow cookies to cool completely before serving. Store in an airtight container at room temperature for up to 5 days.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for the most consistent and smooth dough.
- Don't Overmix: Mix the dough just until ingredients are combined to keep the cookies tender.
- Refrigeration Matters: Chilling the dough for at least 30 minutes helps develop deeper flavors and prevents excessive spreading.
- Size Matters: Use a large scoop (about 6 ounces) to create those signature massive, bakery-style cookies.
- Baking Precision: Watch your cookies carefully - they should be golden brown on the edges but still slightly soft in the center.
- Cooling is Crucial: Let cookies rest on the baking sheet for 10 minutes before transferring to prevent breaking.Pro Tip: For the most authentic Levain-style experience, make your cookies tall and chunky, not flat and thin. The secret is in the generous, rustic scoop!
Nutrition Facts
Calories: 480kcal
Carbohydrates: 55g
Protein: 6g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 70mg
