• Home
  • About Me
  • Contact Me
    • Accessibility
  • Privacy
  • Blog

The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

  • Recipe Index
    • Browse by Flavor
      • Cake Batter
      • Caramel
      • Cheesecake
      • Coconut
      • Coffee
      • Cookie Dough
      • Lemon
      • Mint
      • Peanut Butter
      • Pumpkin
      • S’mores
      • Snickerdoodle
      • Sweet and Salty
    • Brownies, Blondies & Bars
    • Brownie Bombs
    • Candy, Bark, and Candy Toppers
    • Chocolate
    • Cookies
    • Cupcakes & Cake
    • Donuts & Other Breakfast Fare
    • Drinks
    • Fudge
    • Guilt-Free Treats
    • Holiday Goodies
    • Ice Cream & Frozen Confections
    • No-Bake Treats
    • Pie
    • Miscellaneous Truffles & Treats
  • Cookbooks
  • Work With Me

{Copycat Levain Bakery} Walnut Chocolate Chip Cookies

October 30, 2014 by thedomesticrebel | 63 Comments

4561 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

copycat levain bakery walnut chocolate chip cookiesCoooooookiiiiies again! Because cookies like these beg to be shared.

If you’ve never been, New York City has a tiny little bakery called Levain on the Upper West Side. Levain is easily missed as you pass by – but is landmarked with their royal blue awning and a small bench out front. You take a couple steps downstairs into the tiniest bakery where the aroma of rich milk chocolate is overwhelming and intoxicating. Bakers racks stand behind the counter, filled to the brim with freshly baked mounds of Levain’s signature Chocolate Chip Cookie, along with their other cookies, Oatmeal Raisin, PB Chocolate Chip and Chocolate Chocolate Chip.

It’s a sight to behold, really, and I am thankful I’ve been able to eat one of their glorious cookies fresh from the oven. Soft and THICK, it’s a huge mound of buttery, vanilla-scented dough baked until the tops and sides are slightly crispy but where the insides are still soft and slightly gooey. Each cookie is LOADED with chocolate chips studding each and every bite, without it being too cloyingly sweet. And sprinkled throughout these ginormous cookies are salty walnut pieces that add a great textured crunch and saltiness to these fantastic, irresistible cookies.

While walnut chocolate chip cookies may not seem that fantastic, it’s probably because you haven’t had one of these cookies yet! Even I was skeptical that a standard walnut chocolate chip cookie recipe would be too boring, or just.. so what? but folks, these are anything but. They’re everything.

closeup stack of levain bakery chocolate chip cookiesForreals, I could.not.stop.snacking. on these cookies. Like, if I ever become an inmate, I need these as my last meal.

The real key players in this all-star cookie game? Toasted walnuts, which are mandatory; tons of vanilla, because one teaspoon just isn’t enough; and double-dipping with the cookie scoop — one Tablespoon? Try two. Also, Levain’s known for their heavy hand with the chocolate chips, so for this, I used one whole cup of the morsels — semi-sweet, so they weren’t too cloying, but if you’re a die-hard chocoholic, feel free to use milk.

two levain bakery cookies stacked on burlap with metal backgroundAnd the inspiration for these bad boys?! The Walnut Harvest 2014 I attended on behalf of Diamond of California, who was also the inspiration for #NuttyDessertsWeek this week! Founded in 1912, Diamond of California leads the industry and was the first to implement the laser-sorting technology that accurately sorts walnuts by size, ripeness, moisture-levels, even color. All walnuts are purchased from local growers located in the Central Valley since California grows about 1/3 of the supply of walnuts worldwide and about 80% of the almonds! At the Diamond of California plant in Stockton, California, workers will crack up to ONE MILLION pounds of walnuts a day during season.

I had the pleasure of attending their Walnut Harvest to see firsthand how Diamond Nuts and their farmers harvest these walnuts fresh from the trees to package them into the product you purchase at the store. First, everything starts at the orchards of course! Hundreds and hundreds of miles of walnut trees as far as the eye could see!

photo of a walnut grove in californiaThe nuts grow on the trees in green hulls, which protect the walnut inside. When the walnuts are ready, the hulls will generally fall away. If not, once they’re at the sorting plant, a large steel-bristled brush will sweep away the hulls. Did you know that the hulls can actually get sunburnt? This will affect the quality of the walnut inside, so walnut farmers will occasionally apply sunscreen to the outer hulls to protect the walnuts inside!

a man's hand holding a fresh walnut in shellChandler Walnuts are one of the most popular varieties of walnuts that Diamond of California grows and produces. They’re the cream of the walnut crop and even taste fantastic right off the trees!

photo of in-shell walnutsLater, our tour was able to sample some different varieties of walnuts at Diamond’s plant in Linden, CA. Most of the walnuts were mild and sweeter, but some had more bitter undertones. Overall, my favorites were Howard and Chandler, both buttery, mild, sweet, and perfect for baking.

walnut taste testBetween all the walnut sampling, my tourmate-blog friends and I had plenty of time to take walnut selfies 🙂

photo of author with fellow food bloggers on a walnut brand trip

photo of author with fellow food bloggers at diamond of california hqDiamond of California’s Walnut Harvest Tour was SO much fun! I learned so much about the walnuts (and other nuts!) that I regularly snack on and purchase for baking. Little did I know all of this was happening in my backyard, about an hour from my home, and has been for over 100 years. The folks at Diamond Foods (they also own Pop Secret, Kettle Chips and Emerald Nuts!) were so sweet, knowledgeable and friendly and ensured our experience was a great one — and filling, as we ate all the walnuts our bellies could handle 🙂 Thank you for the memories, Diamond of California!!

photo of author with fellow food bloggers at diamond california orchardsFrom left: Taste Food Blog, Amy’s Healthy Baking, Creme de la Crumb, Mom on Timeout, The Food Charlatan, me!, The Lemon Bowl, Completely Delicious, a local walnut farmer, and Snixy Kitchen

Okay. With all this talk of nuts, it’s time to get baking! And I have juuuust the recipe for you to try… I have a hankering this will become a new family favorite soon enough!

levain bakery cookies arranged with walnuts on a burlap fabric and blue background*adapted from my Perfect Chocolate Chip Cookies recipe

Print Recipe
4.93 from 14 votes

{Copycat Levain Bakery} Walnut Chocolate Chip Cookies & My Walnut Harvest '14 Recap with Diamond Nuts!

These buttery, soft & chewy cookies are XXL-sized and packed with plenty of brown sugary & vanilla flavor, gooey semi-sweet chocolate chips, and toasted walnuts for a cookie experience you won't forget! One of my favorite cookie recipes yet!
Prep Time1 hr 15 mins
Cook Time12 mins
Total Time1 hr 27 mins
Course: Cookies
Servings: 10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 3/4 cup unsalted butter room temperature
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 Tbsp pure vanilla extract
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1 cup Diamond of California Shelled Walnut Pieces toasted*

Instructions

  • In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment on medium speed for about 2 minutes, until fluffy. Beat in the egg and vanilla. Lastly, beat in the cornstarch, baking soda, salt and flour until a soft dough has formed. Stir in the chocolate chips and walnut pieces gently.
  • Refrigerate the cookie dough for AT LEAST one hour, up to overnight. This is MANDATORY and chilling the dough is necessary to produce thick, fat, chewy cookies that do not spread. Don't skimp on this step!
  • Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or mist the sheets lightly with cooking spray. Portion 1/4 cup sized balls of dough (or two Tablespoon-sized cookie dough scoop's worth of dough) into huge balls of dough and place them onto the baking sheet. Bake for approx. 12 minutes, rotating pans halfway through baking time. Cookies will be lightly golden on top and may appear slightly undone; this is normal as they will continue to set up as they cool. Do NOT over-bake them! Cool the cookies on the baking sheet for about 5-10 minutes before carefully transferring to a wire rack to cool completely.
  • Serve cookies warm or room temperature, if desired. For the full Levain Bakery effect, serve them warm!
  • **TO TOAST WALNUTS: preheat oven to 350 degrees F. Line a baking sheet with foil and place the walnut pieces on the baking sheet in an even layer. Toast for about 5-10 minutes, turning walnuts every so often, until fragrant and nutty. Keep a close eye on them as they can burn quickly. Allow to cool before stirring into dough.**

stacks of levain bakery cookies with metal backgroundThick, FAT & buttery cookies scented with a heavy hand of vanilla extract and bursting with warm brown sugar flavor — studded with rich, gooey semi-sweet chocolate chips and nutty, toasted walnut pieces as an added crunch.. these cookies are memorable and so freakin’ fantastic. For the full Levain Bakery effect, eat them warm with a huge glass of milk — I dare you to stop at just one!

I really hope you’ve all enjoyed Nutty Desserts Week as much as I have! I was so inspired by my generous friends at Diamond of California and I hope you’ll be inspired by their awesome lineup of products (and my recipes this week!) too. Be sure to check out their website and follow them on FACEBOOK, TWITTER, INSTAGRAM & PINTEREST.

Have a fantastical day!!

xo, Hayley

In the interest of full disclosure, I was generously provided with a trip to Diamond of California’s plants in Linden and Stockton, CA. All opinions and recipes are 100% my own and I was not otherwise compensated for this or any posts. 

 

 

 

Print Friendly, PDF & Email

Comments

  1. Laura @ Laura's Culinary Adventures says

    October 30, 2014 at 4:33 am

    Next time I’m in New York, I need to check this bakery out!

    Reply
  2. Jenn @ Deliciously Sprinkled says

    October 30, 2014 at 8:02 am

    These cookies look delicious!! And what an awesome trip, I love using Diamond Nuts! 🙂

    Reply
  3. Jocelyn @BruCrew Life says

    October 30, 2014 at 8:03 am

    I am dying over how thick and puffy those cookies are! I must have some!!! And what an absolutely fun trip! So many familiar faces…it looks like it was a blast!

    Reply
  4. Kayle (The Cooking Actress) says

    November 6, 2014 at 12:12 pm

    5 stars
    OMIGOSH they look very Levain-esque!!!!!

    Awesome job girrrrrrl-these look phenom.

    Reply
  5. Rachel @ Bakerita says

    November 7, 2014 at 10:58 am

    I’ve never had a Levain cookie (seriously missing out on life) so I obviously need to try these!! They look so delicious. Love how thick and full of chocolate they are!

    Reply
  6. Jerry B. says

    December 7, 2014 at 10:15 am

    Beautiful photos. I made an attempt to follow your recipe today. I have just a couple of Q’s.

    On the butter – did you really mean 1 1/2 cups? I ended up using 2 sticks because the dough was so dry.

    Dry dough. That was my second Q. 🙂

    Jerry

    Reply
    • thedomesticrebel says

      December 7, 2014 at 6:07 pm

      Hi Jerry!

      Yes, 1 & 1/2 sticks or 3/4 cup is the correct amount of butter. I like mine softened because it makes it easier to beat together with the sugars. Perhaps your butter was still a little too cold? Otherwise, I’m sorry it was dry, but I hope using the 2 sticks made it okay!

      Reply
      • Jo says

        February 17, 2016 at 9:20 pm

        My dough was dry too not nearly enough moisture. I ended up improvising and added small amounts of milk so I could shape them. I wonder if 1 1/2 sticks of butter is more than 3/4 cups. On a high note they still taste good. Haha. Jojo

        Reply
        • thedomesticrebel says

          February 18, 2016 at 5:11 pm

          Next time, you can always add an extra egg or continue adding milk. Hope that helps, and sorry it was dry for you!

          Reply
        • Roland Groce says

          June 13, 2017 at 8:33 am

          1 nd 1/2 stick of butter is = 3/4 cup of butter people.

          Reply
    • Jo says

      February 17, 2016 at 9:27 pm

      Hey jerry mine was dry too. I was thinking that 11/2 sticks doesn’t look like 3/4 cups to me. I ended up adding drops of milk just enough to be able to shape them, your idea sounds better. I’ll shall try again because they still tasted good. Jojo

      Reply
  7. Stephanie H. says

    February 6, 2015 at 5:56 am

    5 stars
    Hello,

    I just wantedto leave a comment about this cookie.

    It is indeed the perfect cookie.
    Perfection in every way!!!!!!!!!!!!!! I do love them and so does my family!
    Thank you for sharing

    Stephanie

    Reply
  8. robyn says

    April 14, 2015 at 11:03 am

    5 stars
    Hi Hayley,
    I love the Levain cookies. I have just made yours. They taste delicious. They are flat though. Any suggestions, I am not sure why

    BTW I have tried other copycat recipes, some use bread flour Yours is by far the best tasting. When I made the others they did come out like in your picture.

    Thanks

    Reply
    • thedomesticrebel says

      April 14, 2015 at 12:13 pm

      Hi Robin! The only reason I can think that they came out flat is that they weren’t properly chilled long enough. I also used a rather large scoop and “stacked” the dough so it was tall rather than a squat ball. I hope that helps for next time!

      Reply
  9. Rudy says

    April 14, 2015 at 12:08 pm

    Hi Hayley,

    Thank you for sharing the recipe. Any chance you might be able to do a copy of the Levain oatmeal cookie? Those are my absolute favorite!!! Crossing my fingers…

    Reply
    • thedomesticrebel says

      April 14, 2015 at 12:14 pm

      Hey Rudy! Those are my favorite, too! I’ll definitely brainstorm the perfect oatmeal Levain cookie recipe… thanks for the suggestion!! 🙂

      Reply
  10. Teisha says

    April 23, 2015 at 2:01 pm

    I must say I loved this recipe! Made them today and they are delightful. My wife doesn’t eat chocolate so I added toffee and walnuts for hers. She loved it and ate all!!! Thanks for sharing!

    Reply
    • thedomesticrebel says

      April 23, 2015 at 3:05 pm

      Teisha – I am SO happy you and your wife loved the cookies! The toffee addition sounds AWESOME. Thanks so much for commenting! xo.

      Reply
  11. Asma says

    May 23, 2016 at 12:17 pm

    Hello! If i dont want to use all the dough can i freeze it or but it in the refrigerator? And how long is it safe to keep in there? Thank you in advance!

    Reply
    • thedomesticrebel says

      May 23, 2016 at 8:11 pm

      Hi! You can absolutely freeze the dough in portioned dough balls. Just portion them out as if you were baking them, freeze them like that on the baking tray, and then pop ’em into a freezer-safe bag. I would say they’d be okay in the freezer for about 2 months, no longer. And just bake them straight from the oven for a few minutes longer than the recipe suggests.

      Reply
  12. Bella says

    June 6, 2016 at 10:18 pm

    Very disappointed with this recipe. I have been on the hunt for the perfect thick chocolate chip cookie and thought I had finally found the light at the end of a dark and flat cookie tunnel only to be mistaken. I followed the recipe perfectly and they were some of the flattest cookies I’ve ever made. Not sure what is different but they were the farthest thing from what is pictured above.

    Reply
    • thedomesticrebel says

      June 7, 2016 at 8:17 am

      Bella, I’m so sorry the recipe didn’t turn out properly for you. Some of the reasons could be that the dough wasn’t sufficiently chilled long enough, or perhaps your leavening agents were expired, resulting in a flatter cookie. However, sorry it wasn’t a success for you!

      Reply
      • bellla says

        June 8, 2016 at 5:56 am

        Hey there! I am so sorry about my previous comment I definitely made a mistake but could not figure to how to delete my comment. I misread the sugar quantities and thought it was 3/4c of both brow and granulated sugars so I re-made them the following nigh and they were delicious and not dry and most importantly the perfect consistency!! feel free to remove the previous comment.

        Reply
        • thedomesticrebel says

          June 8, 2016 at 6:18 am

          Hi Bella, no worries! I’m so glad you had a chance to remake them and that you enjoyed them! Thanks for your feedback 🙂

          Reply
  13. Amy says

    June 7, 2016 at 10:10 am

    4 stars
    I’m so glad I found this recipe! A restaurant near me has the BEST cookies – fat, thick, chewy, and moist – and I’ve been trying to find a recipe that comes close so I can make them at home. I think I found it in this one! My fellow taste-tester said they’re very close. 🙂

    Reply
    • thedomesticrebel says

      June 7, 2016 at 3:16 pm

      Amy, I’m so glad you enjoyed!

      Reply
  14. Jeni says

    November 7, 2016 at 4:56 pm

    I tried making a batch of this yesterday and I test baked a little chunk and it absolutely tasted good! I was just wondering why I was able to mold 24 pcs of 2 tablespoon-sized scoops. I noticed that each mold weighed 37grams. This is too small, right?

    Reply
  15. Ren says

    November 11, 2016 at 8:51 pm

    5 stars
    I baked these today (11-11-16) and they are amazing. I followed the directions exactly and the cookies were perfect. Huge, thick, soft cookies. This is my new favorite recipe.

    Reply
    • thedomesticrebel says

      November 12, 2016 at 9:51 am

      So happy to hear you loved them, Ren!

      Reply
  16. Krista says

    December 11, 2016 at 4:34 pm

    I made these tonight and they are sooooo good! I will be keeping this recipe as a favorite for sure l.

    Reply
  17. Monica says

    December 12, 2016 at 5:28 pm

    I made these this weekend, and I must say these cookies are fantastic! I am making another batch this weekend because they aren’t going to last long.

    Reply
  18. Danielle says

    April 25, 2017 at 6:36 pm

    5 stars
    I made these for two different groups of people; my co-workers and my fiance’s – and they got rave reviews from everyone. I accidentally bought salted butter and so I omitted the salt called for in the recipe, and they were still fantastic. When I make them again, I may add half the salt and still use the salted butter.

    Regarding the other posts about the dry dough – The dough was stiff, and maybe a litter drier feeling than most, but the final product was perfect. Just don’t overbake them, keep dough that’s not baking in the fridge, and cool the cookie sheets before using them for another batch.

    Reply
  19. Anabel says

    June 4, 2017 at 2:05 pm

    I really want to make these as I like thick chewy cookies, but I don’t like walnuts. If I follow all the same steps minus the nuts will it still turn out okay (especially thickness wise)? Thanks

    Reply
    • thedomesticrebel says

      June 5, 2017 at 10:52 am

      Hi Anabel! Absolutely!

      Reply
  20. Athina says

    September 4, 2017 at 11:05 am

    Omg, these cookies are ridiculous. The toasted walnuts give these an over-the-top depth, richness, and deliciousness that I’m having a very difficult time pulling myself away from… holy moly….

    Reply
  21. LC says

    August 11, 2018 at 1:23 pm

    People RAVED about these, with some saying these were the BEST cookie they’ve ever had! I made them smaller since they were for a party, but they stayed puffy and didn’t spread. I understand the complaints that the dough was dry; after chilling overnight, it was very difficulty to form balls due to all the chunks (which was the best part). In the future, I would form the balls immediately after mixing and then chill overnight before baking. Hopefully that would still work. Thanks for this recipe!

    Reply
  22. Colleen says

    October 5, 2018 at 9:39 am

    5 stars
    These are literally the BEST chocolate chip cookies ever. They get devoured every time I bake them and are regularly requested. My favorite bit is the Tablespoon if vanilla. I’m pretty sure that’s what takes these over the edge.

    Reply
    • thedomesticrebel says

      October 6, 2018 at 10:30 am

      Colleen, definitely! I never use or recommend the “suggested” amount of one teaspoon of vanilla. It’s just not enough!

      Reply
  23. mJ says

    October 11, 2018 at 10:39 pm

    These were amazing! Definitely my favorite Chocolate Chip Cookie. But you need to follow the instructions exactly!

    Reply
  24. Kam says

    December 1, 2018 at 1:16 pm

    I love how chunky these cookies look and how the insides look as well. Mmmm.

    Reply
  25. Caroline says

    December 7, 2018 at 8:24 am

    I was fortunate to find the Levain bakery during a work trip last week and when ppl ask about my trip, I mention the chocolate chip walnut cookies!! So glad I found your site on Pinterest – I will definitely try your recipe this weekend. Thank you!!!

    Reply
  26. susie says

    April 13, 2019 at 8:45 am

    5 stars
    i’m sorry if this comes off bi****y but if the recipe doesnt work for you, its your fault..read through the very thorough directions before beginning…level your measuring cups and spoons..if its too dry..you added too much dry or not enough butter. this recipe is perfect. i’ve made these numerous times and they are exactly as they should be..never a problem.

    Reply
  27. Laura says

    December 26, 2019 at 6:55 am

    5 stars
    What would be a suggestion to replace the egg with?

    Reply
  28. Monique says

    January 2, 2020 at 1:22 pm

    I mixed things up with this recipe (hopefully well). I added 1/2tbsb of orange juice and split the batch to add dried cranberries to one half. But I think I really fudged this up when I accidentally used 2 sticks of butter instead of 1.5. Didn’t realize until 1 hour into chill time. Wish me luck.

    Reply
  29. Savera says

    April 8, 2020 at 5:47 pm

    Hi. I saw some recipes used cake flour instead of ap flour or even used both. Is there any reason why you chose ap flour?

    Reply
    • thedomesticrebel says

      April 9, 2020 at 11:38 am

      Hi Savera, I do think the actual Levain cookies use cake flour but I used all AP since that’s what most people had on hand!

      Reply
  30. Jackie says

    April 28, 2020 at 11:59 am

    5 stars
    I’ve never been to Levain Bakery but these cookies are amazing!

    Reply
  31. Mariam says

    May 27, 2020 at 11:29 am

    Excited to try this recipe! Is toasting walnuts necessary or can I add them in untoasted?

    Reply
    • thedomesticrebel says

      May 27, 2020 at 7:04 pm

      Untoasted is just fine!

      Reply
  32. Rachel says

    June 8, 2020 at 12:34 pm

    5 stars
    Since being in quarantine I have been baking every type of cookie I can find and these are my absolutely favorite. I have another batch in the oven now because I’ve been craving them ever since we ate the first batch. I am a super amateur baker and these were super easy to make. Love them!

    Reply
  33. Melanie says

    July 19, 2020 at 3:15 pm

    5 stars
    Thank you, thank you, THANK YOU for this recipe! These are *absolutely* the best chocolate chip cookies that I have ever made. I have now made 3 different variations of this recipe, and it makes for such a versatile base! I have made them for several parties (to rave reviews), and I am asked for the recipe every time. This is my go-to cookie recipe now!

    Reply
    • thedomesticrebel says

      July 23, 2020 at 7:42 am

      Melanie, so glad you’ve enjoyed!

      Reply
  34. Patrick says

    February 1, 2022 at 4:23 pm

    5 stars
    Thank you for the recipe! I followed it exactly and it came out great. Tried a handful of cookie recipes before and all of them were failures. I finally found my one and only favourite cookie recipe!

    Reply
  35. Krista says

    February 28, 2022 at 3:34 pm

    5 stars
    The cookies are totally fab. Best I have ever made. One question for you. I used a double vanilla which I think made the dough taste a bit richer, how do you make the dough more tasty-perhaps a more intense buttery flavor? Have you tried browning the butter and then putting it in the frig to firm up? Also, does it really make a difference to use unsalted butter? Thanks for your insights in advance, Warmly, Krista

    Reply
    • thedomesticrebel says

      March 1, 2022 at 8:09 pm

      Hi Krista, you could use salted butter and omit the salt from the dry ingredients! That would be a great way to make them richer.

      Reply

Trackbacks

  1. Fashion Fridays: November Favorites. | The Domestic Rebel says:
    November 7, 2014 at 1:01 am

    […] My Levain-Bakery Copycat Walnut Chocolate Chip Cookies. Okay, so I posted these in October BUT they’re still a November favorite seeing as I’ve made them twice (!!) since posting them only a week prior. They’re soft, chewy, filled with toasted, sweet walnuts and semi-sweet, rich & gooey chocolate chips for the ultimate cookie. Once you take a bite of these, you won’t want any others! […]

    Reply
  2. Slow Cooker Candied Nuts {An Edible Gift with Diamond of California!} | The Domestic Rebel says:
    December 1, 2014 at 1:01 am

    […] As you guys probably know, a couple months back I had the pleasure to tour the Diamond of California Plant in Stockton, CA for a California Walnut Harvest! […]

    Reply
  3. Best 3 Chocolate Chip Walnut Cookies Recipe » Just Chocolate . Info says:
    March 30, 2015 at 4:56 am

    […] {Copycat Levain Bakery} Walnut Chocolate Chip Cookies […]

    Reply
  4. NewsCheek » 23 Clever Copycat Recipes You Need To Try At Home says:
    April 12, 2015 at 7:53 pm

    […] The Domestic Rebel / Via thedomesticrebel.com […]

    Reply
  5. Chocolate Chip Walnut Cookies : Kendra's Treats says:
    April 23, 2015 at 12:05 am

    […] 1. In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment on medium speed until light and fluffy. 2. Beat in the egg and vanilla. Lastly, beat in the cornstarch, baking soda, salt and flour until a soft dough has formed. Stir in the chocolate chips and walnut pieces gently. 3. Refrigerate the cookie dough for AT LEAST two hours, up to overnight. This is MANDATORY and chilling the dough is necessary to produce thick, fat, chewy cookies that do not spread. Don’t skip this step! 4. Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or mist the sheets lightly with cooking spray. 5. Using 3 tbsp scoop, place dough onto the baking sheet. Bake for 11-12 minutes until tops are golden and edges are lightly browned. Cookies will not appear done at first, but will set upon cooling. You don’t want to overbake! Cool the cookies on the baking sheet for about 5-10 minutes before carefully transferring to a wire rack to cool completely. Makes 19 cookies. *adapted from The Domestic Rebel […]

    Reply
  6. Walnut Chocolate Chip Cookies – Copycat Levain Bakery | Linda @ Kitchen says:
    April 28, 2015 at 9:28 pm

    […] Adapted from The Domestic Rebel […]

    Reply
  7. Ellysia Francovitch Photography » Levain Bakery Copycat Chocolate Chip Walnut Cookie says:
    April 30, 2015 at 9:04 am

    […] I live in Boston and cannot just take a walk there when I want one of their cookies, this copycat recipe from The Domestic Rebel appealed so much to me. While I should have made the cookies bigger to get […]

    Reply
  8. Levain Copycat Recipe says:
    May 9, 2015 at 7:58 am

    […] choosing to start with a recipe that called for cornstarch.  I started with a recipe from The Domestic Rebel with a few tweaks.  First, I didn’t toast my walnuts, and I don’t think I will […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

Connect!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Featured Post

sugar pie squares stacked on a white plate and a green towel

Sugar Pie Squares

More Posts from this Category

Newsletter

Stay up to date with all posts

Order My Cookbooks!

Out of the box Holiday

Archives

Archives

Categories

Search

Visit my Instagram

Copyright © 2023 · Designer Blogs

4561 shares