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Ultimate Levain Bakery Copycat Dark Chocolate Chip Walnut Cookies

Levain Bakery Dark Chocolate Chip Walnut Cookies - featured image
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A copycat recipe that replicates the legendary Levain Bakery dark chocolate chip walnut cookies with a perfect balance of crunchy edges and soft, gooey centers. Easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, cold and cut into cubes
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (165 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 1 cup (120 g) bread flour
  • 1/4 cup (25 g) unsweetened dark cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups (340 g) semi-sweet or dark chocolate chips
  • 1 cup (120 g) walnuts, coarsely chopped and lightly toasted

Instructions

  1. Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 8–10 minutes, stirring once halfway through. Remove and let cool.
  2. In a large bowl, beat 1 cup cold cubed unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until fluffy and pale, about 3–5 minutes.
  3. Beat in 1 large room temperature egg and 2 teaspoons vanilla extract until fully combined.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 cup bread flour, 1/4 cup unsweetened dark cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Gently fold in 2 cups dark or semi-sweet chocolate chips and the toasted walnuts.
  7. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes to 1 hour.
  8. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  9. Using a large ice cream scoop or your hands, form dough balls roughly 4 tablespoons (60 g) each. Place them spaced well apart on the baking sheet (at least 3 inches/7.5 cm). Do not flatten.
  10. Bake for 12–15 minutes until edges are golden and crackly but centers look slightly underbaked and soft.
  11. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is essential to achieve thick, gooey centers and crisp edges. Toast walnuts to enhance their flavor. Avoid overmixing to keep chunks intact and prevent tough cookies. If cookies spread too thin, chill dough longer or reduce butter slightly. For vegan or gluten-free adaptations, substitute ingredients as suggested.

Nutrition

Keywords: Levain bakery cookies, dark chocolate chip cookies, walnut cookies, copycat recipe, chewy cookies, homemade cookies, chocolate chip walnut cookies

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