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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.
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Prep Time 20 minutes
Cook Time 26 minutes
Chilling and cooling 45 minutes
Total Time 1 hour 31 minutes
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.