Levain Chocolate Walnut Cookie – Thick, Gooey, Bakery-Style Treats

Born in the heart of New York City, Levain Chocolate Walnut Cookies have achieved cult status — and for good reason. These giant, decadent cookies are a dessert lover’s dream: thick, slightly crisp on the outside, gooey and soft in the center, and packed with semi-sweet chocolate and crunchy walnuts.

Originally created by the founders of Levain Bakery to fuel their intense triathlon training, this cookie has become an icon. Its dramatic size, rich flavor, and irresistible texture make it a showstopper whether you’re baking for a crowd or indulging solo.

This copycat version brings that bakery magic to your home kitchen with simple ingredients and a few strategic techniques that replicate the signature Levain-style texture.

Ingredients Overview

Each ingredient in this recipe plays a critical role in creating the signature thickness, structure, and molten interior. Here’s how to make each one count:

Cold Butter

• Using cold, cubed unsalted butter (instead of softened) is key. It helps the dough stay cool and thick, reducing spread during baking.

• Tip: Cut butter into small cubes straight from the fridge and beat thoroughly with the sugars.

Brown Sugar & White Sugar

• Brown sugar adds moisture and depth from molasses, while white sugar gives crisp edges and helps with structure.

• A 2:1 ratio favors chewiness and soft centers.

Eggs

• Two large eggs bind the dough and help create that gooey texture in the center.

• Use cold eggs to keep the dough firm.

All-Purpose Flour

• The flour-to-fat ratio is what keeps these cookies towering. You’ll use more flour than in typical recipes to maintain structure.

• For extra authenticity, mix in a spoonful of cake flour to mimic bakery-style tenderness.

Cornstarch

• Just a tablespoon keeps the cookies soft and thick, preventing them from getting cakey or dry.

Baking Soda & Baking Powder

• A blend of both gives the cookies lift and puff without losing chewiness.

Salt

• Essential for balancing the sweetness and enhancing the chocolate and walnut flavors.

Semi-Sweet Chocolate Chips or Chunks

• Levain uses chocolate chunks for better melt and texture. Semi-sweet or dark chocolate is ideal to cut through the richness.

• Use a mix of chips and chopped bar chocolate for gooey pockets and texture.

Walnuts

• Roughly chopped toasted walnuts bring nutty crunch and balance the gooeyness.

• Pro tip: Toast them briefly in the oven before folding into the dough to enhance their flavor.

Step-by-Step Instructions

1. Cream the Cold Butter and Sugars

Start by beating cold cubed butter with brown and white sugars in a stand mixer. It will take 3–4 minutes for the mixture to become creamy and fluffy. Scrape down the sides to ensure even mixing.

This step creates air pockets for structure and disperses fat evenly for that thick texture.

2. Add Eggs One at a Time

With the mixer on low, add eggs one by one, mixing just until incorporated. Avoid over-mixing — you don’t want to warm up the dough too much.

3. Mix Dry Ingredients Separately

In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Slowly add to the wet mixture in batches until just combined.

The dough will be thick and stiff — perfect for holding its shape.

4. Fold in Chocolate and Walnuts

Use a spatula or your hands to gently fold in the chocolate chunks and chopped walnuts. Distribute evenly to ensure every bite is packed.

5. Chill the Dough

For authentic Levain-style cookies, chilling is optional but recommended for at least 30 minutes, or even overnight. This solidifies the fats and helps keep the cookies thick.

6. Form Massive Dough Balls

Scoop large portions — about 6 oz per cookie (roughly ¾ cup of dough). These are meant to be bakery-size!

Shape them into rustic mounds rather than perfectly round balls — the craggy tops help with that signature look.

7. Bake at High Heat

Bake at 400°F (205°C) for 9–11 minutes. The high temperature sets the outer crust quickly while leaving the interior molten and soft.

Don’t overbake — they should look underdone in the middle when you remove them. They’ll continue to cook on the sheet as they cool.

Tips, Variations & Substitutions

Tips for Success

• Weigh your dough to get that signature size and shape.

• Use parchment paper or silicone mats to prevent over-browning on the bottoms.

• Let cookies rest on the baking sheet for 10 minutes before moving to a rack.

Variations

• Double Chocolate Walnut: Replace ½ cup flour with cocoa powder and use white chocolate chips.

• Pecan Swap: Use pecans instead of walnuts for a slightly sweeter crunch.

• Dark Chocolate & Sea Salt: Sprinkle flaky salt on top before baking for a sophisticated twist.

Dietary Substitutions

• Gluten-Free: Use a 1:1 gluten-free flour blend and chill dough longer for best results.

• Nut-Free: Omit walnuts and add more chocolate or dried fruit.

• Dairy-Free: Use vegan butter sticks and dairy-free chocolate.

Serving Ideas & Occasions

These cookies are the ultimate treat for:

• Birthday dessert tables

• Cookie exchanges

• Holiday gift boxes

• Cozy night-in dessert with milk or coffee

• Bake sales (they’re eye-catching and crowd-pleasing)

Serve warm from the oven or microwave for 10 seconds the next day to revive the gooey center.

Pair with a scoop of vanilla bean ice cream or a strong espresso for a delightful contrast of temperatures and textures.

Nutritional & Health Notes

These cookies are decadent and indulgent, so consider them a special treat rather than an everyday snack. Each large cookie packs:

• Calories: ~600–700 per cookie

• Fat: High from butter and walnuts

• Protein: Moderate from nuts and eggs

• Sugar: About 35–40g per cookie

For a lighter option, make smaller portions or use a sugar-reduced chocolate.

Walnuts contribute omega-3 fatty acids and add some satiety, while dark chocolate provides antioxidants.

FAQs

Q1: Why are my cookies spreading too much?

This usually happens if your butter is too soft or the dough wasn’t chilled. Use cold butter and consider a 30-minute chill for firmer cookies.

Q2: Can I freeze the dough?

Yes! Form dough balls and freeze them on a tray. Once frozen, store in a zip-top bag. Bake from frozen, adding 1–2 minutes to the time.

Q3: Can I make these smaller?

You can make them half-size (about 3 oz) and bake for 7–8 minutes. Still delicious, just less dramatic.

Q4: Do I need a stand mixer?

Not required, but highly recommended. The dough is very thick, and mixing by hand can be difficult.

Q5: What kind of chocolate works best?

A mix of semi-sweet chunks and chocolate chips gives the best texture and variety. Use high-quality bar chocolate and chop it yourself for gooier pools.

Q6: Can I toast the walnuts?

Yes — toast them at 350°F for 6–8 minutes until fragrant. It enhances their flavor and improves texture in the cookie.

Q7: How should I store them?

Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies and reheat as needed.

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