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At 400°F, the edges of these big cookie mounds turn golden while the centers are still soft. That contrast is what I want from Levain Bakery Chocolate Chip Walnut Cookies: a crisp, browned outside with a thick middle packed with chocolate and walnuts. The first time I made oversized cookies, I flattened the dough out of habit and lost that soft center. Keeping the portions tall makes a noticeable difference.

Cold butter and cold eggs help the dough start out firm, while cake flour gives the crumb a more tender feel than an all-purpose-flour-only cookie. The dough gets a short chill after shaping, which helps the rough mounds hold their height in the oven. You’ll get eight generous cookies, baked four at a time, with walnuts in nearly every bite and melted semisweet chocolate throughout.

Why These Cookies Need Tall Mounds, Not Flattened Dough

A cookie this large needs enough time in the oven for its edges to set without drying out the middle. Starting with a tall, rough portion gives the heat more distance to travel before it reaches the center. Flatten the dough and that balance changes: more of the cookie cooks at once, and you’re more likely to lose the thick, soft middle that makes this style worth baking.

The dough is also loaded with chocolate chips and walnuts, so a smooth, tightly packed ball isn’t the goal. Loose, uneven mounds leave those pieces distributed through the cookie instead of pressing them into a dense layer. Shape each portion tall, and resist the urge to pat the top flat. When the cookies come out, the edges should be golden and the tops set, while the centers still look soft. They’ll continue to settle as they cool on the pan.

How the Flour, Cold Butter, and Walnuts Shape Each Bite

• Cake flour and all-purpose flour — Together, they give these hefty cookies structure without making the whole crumb feel tough. Cake flour is worth buying for its softer texture; if you need a stand-in, measure a cup of all-purpose flour, remove two tablespoons, and replace those with two tablespoons of cornstarch. Whisk or sift it well. The result won’t be quite as tender as using cake flour.
• Cold butter — Unsalted butter keeps the salt level under your control, and starting cold helps the dough stay firm enough to shape into tall portions. Cut it into small cubes so it can beat with the sugars without leaving large chunks. If you need a dairy-free version, use firm dairy-free baking sticks rather than soft tub spread; the cookie will taste less buttery.
• Brown and granulated sugars — The packed brown sugar brings moisture and a deeper, caramel-like note, while granulated sugar balances the sweetness and helps the edges brown. Light brown sugar is the right choice for the flavor here; dark brown sugar works if you like a stronger molasses note.
• Semisweet chocolate chips — Chips hold their shape enough to give you defined pockets of chocolate, and a standard supermarket bag works well here. Dark chocolate chips are an easy swap if you prefer a less sweet bite, while milk chocolate makes the cookies noticeably sweeter.
• Walnuts — Roughly chopped pieces add crunch and a slight bitterness that cuts through the chocolate. Fresh-tasting walnuts matter more than an expensive brand; stale nuts can bring an unpleasant bitter edge. Pecans can replace them in the same amount for a milder, sweeter crunch.

Mixing and Baking the Dough for Soft Centers

Cream the Cold Butter Until It’s Smooth

Heat the oven to 400°F and line a rimmed 18×13-inch baking sheet with parchment paper. Beat the cold butter with both sugars on medium for 2 to 3 minutes, stopping when it looks creamy and no large butter chunks remain. Cold butter takes a little work, so scrape down the bowl if pieces are clinging to the sides. Don’t move on while visible chunks are still in the mixture.

Add the Eggs, Then Stop Mixing When the Flour Disappears

Beat in the cold eggs one at a time, letting each one incorporate before adding the next. Scrape the bowl as needed so the mixture stays even. Whisk the cake flour, all-purpose flour, cornstarch, baking soda, and fine salt in a separate bowl, then add them to the mixer on low. Stop as soon as no dry flour remains; prolonged mixing can make the cookies tougher.

Fold in the Chocolate and Shape the Portions

Fold the chocolate chips and roughly chopped walnuts through the dough until they’re distributed from edge to edge. Divide the dough into eight equal portions, about 6 ounces each, and shape each into a tall, rough mound. Don’t flatten or smooth them into neat balls. Chill the portions on a plate for 30 minutes so they’re firm when they go into the oven.

Bake in Two Batches and Let Them Set

Arrange four mounds on the prepared sheet and bake for 12 to 14 minutes; keep the other four portions refrigerated while the first batch bakes. Look for golden edges and set tops, with centers that are still soft. Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack. Bake the remaining batch on the completely cooled sheet.

Three Easy Ways to Change the Chocolate or Nuts

Questions That Come Up When Baking These Big Cookies

Levain Bakery Chocolate Chip Walnut Cookies

Levain Bakery chocolate chip walnut cookies bake into tall, oversized mounds with golden edges, set tops, and soft centers. Chilling the dough before baking helps the cookies keep their signature chunky shape.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 26 minutes mins

Chilling and cooling 45 minutes mins

Total Time 1 hour hr 31 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 885

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter 2 sticks, cold and cut into 1/2-inch cubes
• 0.75 cup light brown sugar packed
• 0.5 cup granulated sugar
• 2 eggs large, cold
• 1 cup cake flour
• 1.5 cups all-purpose flour
• 1 tsp cornstarch
• 0.75 tsp baking soda
• 0.5 tsp fine salt
• 2 cups semisweet chocolate chips
• 2 cups walnut halves and pieces roughly chopped

Equipment

• 1 stand mixer
• 1 rimmed 18x13-inch baking sheet

Method

 

1. Heat the oven to 400°F.
2. Line a rimmed 18x13-inch baking sheet with parchment paper.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes, until creamy with no large butter chunks.
4. Add the eggs one at a time, beating until incorporated after each addition and scraping down the bowl as needed.
5. In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt.
6. Add the flour mixture to the mixer and mix on low just until no dry flour remains.
7. Fold in the chocolate chips and walnuts until evenly distributed.
8. Divide the dough into 8 equal portions, about 6 ounces each, and shape into tall, rough mounds without flattening.
9. Chill the mounds on a plate for 30 minutes.
10. Bake 4 mounds at a time on the prepared sheet for 12 to 14 minutes; the edges should be golden and the tops set while the centers remain soft.
11. Keep the remaining dough refrigerated and let the pan cool completely between batches.
12. Let the cookies cool on the pan for 15 minutes before transferring them to a wire rack.

Notes

For the tallest cookies, keep the remaining dough refrigerated while each batch bakes. Store airtight in the refrigerator for up to 5 days; freezer: yes, freeze baked cookies for up to 3 months. For a dairy-free variation, use dairy-free butter and semisweet chocolate chips.