These Authentic Levain Bakery Chocolate Chip Walnut Cookies are outrageously decadent, super simple to make and taste nearly identical to the famed NYC bakery’s! A must make for sure.
So I just shared the recipe for Authentic Levain Bakery Chocolate Peanut Butter Cookies and I HAD to share the chocolate chip walnut version ASAP.
I have posted a very, very similar recipe like this before that has rave reviews, but I wanted an “authentic” version, too! Levain Bakery definitely makes their cookies with cake flour, so this recipe will have some cake flour in it.
These cookies taste JUST like the ones at Levain Bakery without the expensive trip to NYC and the super long line you’d have to wait in outside of Levain! Believe me, I’ve done that line and it isn’t fun… but at least waiting is rewarded with hot, fresh cookies so I cannot complain too much!
However, there’s no need for a trip or a line when you can make these bad boys at home! Super simple, using easy-to-find ingredients and they make perfect bakery-style cookies every time.
First off, these cookies are MASSIVE. They’re a whopping 6 ounces EACH and fit in the palm of your hand. The recipe yields 8 six-ounce cookies and enough dough leftover for a smaller 2-3 oz cookie. You can make these smaller, of course, but please adjust the baking time for less time!
Second, the dough comes together FAST with only a 15 minute chill time! Because we’re using ice cold butter in the cookie dough, there’s no need to chill for longer. The cookies are also exceptionally thick which helps prevent a ton of spreading. Here’s the low-down on their thickness:
- Cornstarch is used to help create a thick and soft texture. Cornstarch is one of my fave cookie ingredients because it always yields softer cookies.
- There is a TON of chocolate chips and walnuts in this recipe – 4 cups total between the two which definitely makes it harder for the actual cookie dough portion to spread since there are so many mix-ins.
- And of course, the brief chill period of 15 minutes definitely helps prevent spreading = resulting in thicker cookies!
Here are some more tips for successful Levain Bakery-style cookies:
- For best results, I recommend forming the cookie dough into loosely-shaped balls. Whereas a normal cookie has a smooth, compacted ball shape, these are more loose – a literal fistful of dough. You definitely want a “rougher” texture than a smoother one. For the perfect weight, I recommend weighing out exactly 6 ounces of dough using a kitchen scale.
- These cookies are huge so I recommend baking them 4 at a time on one baking sheet at a time. For best results, stagger the cookie dough balls about 3″ apart on the baking sheets. The cookies will spread a little, but this staggered pattern will help keep them separate.
- Do not over-bake! Levain’s cookies have soft, under-done, gooey centers and so do these! There is a larger range in baking time because everyone’s oven temperature is different. My best recommendation is to test bake 1-2 cookies at a time to gauge the best timing for your cookies, but it should be around 10-12 minutes. Cookies should appear mostly set and kind of dull in appearance with slightly underdone centers. Remember, cookies will continue to finish up their cooking on the baking sheet even after you’ve removed from the oven, so just be mindful of that.
- For optimal results, bake one sheet at a time in the center rack of the oven!
Thick, chewy, exceptionally buttery and gooey Levain Bakery Chocolate Chip Walnut Cookies. Come to mama!
*adapted from Kirbie Cravings
Authentic Levain Bakery Chocolate Chip Walnut Cookies
- Digital kitchen scale, for accuracy
- 1 cup COLD unsalted butter cut into small cubes
- 3/4 cup light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 2 tsp vanilla extract optional but recommended (Levain doesn't use vanilla surprisingly!)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup cake flour
- 1¾ cups all-purpose flour
- 2 cups semi-sweet chocolate chips such as Guittard or Ghirardelli
- 2 cups chopped walnuts
- Preheat oven to 410° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside.
- In the bowl of a stand mixer, cream together the butter and both sugars with the paddle attachment on low speed for 30 seconds. Increase speed to medium and beat for another 30 seconds, then increase to high speed for a last 30 seconds. Mixture should be light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl with a spatula as needed, followed by the vanilla.
- Add in the cornstarch, baking soda, salt, cake flour and all-purpose flour and mix on low speed until just incorporated. Add in the chocolate chips and chopped walnuts and mix until just combined. Refrigerate the dough for 15 minutes.
- Using a digital kitchen scale for accuracy, measure out a rough 6 ounce ball of dough, shaping it roughly and place on the baking sheet. You do not want the dough ball to be smooth and compacted, just barely formed into a rough ball shape. Stagger 3 more dough balls on one baking sheet, spacing about 3" apart. (There should be 4 dough balls on one baking sheet).
- Bake for 10-13 minutes, one sheet at a time in the middle rack of the oven. Cookies should look cooked and be dry and have a duller finish on the outside while still looking soft and underdone on the inside. Start checking at the 10-minute mark as it is important not to over-bake these. Remember, cookies will continue to finish cooking on the baking sheet after being removed from the oven.
- Allow cookies to cool completely on the baking sheet, about 30 minutes, before moving to a wire rack or storing. Cookies are very delicate just after baking so it is imperative they are not disturbed.
Impressively thick, chewy, buttery and SO gooey with those irresistible puddles of melty chocolate and yummy walnuts. You are going to fall in LOVE with these!!
Craving more cookies? Check out these recipes!
Authentic Levain Bakery Chocolate Peanut Butter Cookies
Homemade Frosted Circus Animal Cookies
And more cookie recipes from around the blogs!
Peanut Butter Cup S’mores Cookies from Pink Owl Kitchen
Tahini and Honey Chocolate Chip Cookies by Britney Breaks Bread
Have a super sweet day!
Hello. Can there’s be refrigerated and. Baked off the next day without sacrificing any quality control? Will there come out exactly the same if refrigerated longer? Thanks
Hi Koko, I would let them mostly come to room temperature after refrigerating that long.
Interestingly, according to top partes chefs is NYC. Refrigerating the dough gives the cookies a deeper, more carmelized taste. It’s something to do with the ingredients having longer to interact with each other.
The best cookie recipe I have ever tried.
Wow Lily, thank you so much for the high praise!
Barb Togstad says
These are the best Chocolate Chip Cookies that I have ever made! Thank you for sharing the recipe.
Flour measurement in grams pls?
You can easily Google conversion measurements for baking.
King Arthur Flour has 120g per cup of flour but other references have upwards of 150g per cup. That’s why people ask this question in the first place.
Well if the recipe is in cups then the creator probably doesn’t cook in grams. If you use the metric systems then it is a good idea to bookmark a conversion calculator and do the calculations yourself.
Consider that you answered your own question. Grams are far more specific and depends on brands. So everyone needs to look up their own brand of flour for accuracy.
Hi, is there a reason why this recipe uses both white sugar and brown sugar whereas the one for dark chocolate cookie uses only white sugar? Thanks!
Hi Chlo, the brown sugar adds that signature chocolate chip cookie flavor. The dark chocolate cookies have dark chocolate for flavor, so they only really need white sugar.
Jennifer M Pate says
We made these for the family using pecans instead of walnuts. Let’s just say 1 cookie and you’re in heaven.
Thank you for this.
Definitely turned out to be some of the best cookies I’ve ever made. 10/10 would use this recipe again
Thank you so much, Deborah!
What’s the difference about cake flour and all purpose flour? In my country don’t have cake flour. Pardon my English.
Hi Giojoplin, cake flour has a lower protein and a finer consistency than all-purpose flour, which has a higher gluten count. You can add cornstarch to AP flour to make a cake flour substitute. Just search what the ratio is online and it should work!
I take it that the eggs don’t have to be room temp?
Hi Chris, they do not!
So delicious! Highly recommend making! Cooked for 10 minutes and cookies were perfectly crisp on the outside and gooey on the inside.
Thanks for your review, Amanda! Glad you enjoyed!
All-purpose bleached or unbleached flour?
Hi Ingrid, I usually buy bleached but either will work!
I’ve made these cookies about 8 -10 different times and they are always a favorite at gatherings to the point where people try to take some home, make sure you use the proper chips and if you find the big size, even better! I literally have to plan on getting rid of them when I make this dough or I will eat one or two every fucking day, dead ass! I will always make this recipe
Woo, I am so glad you and your family and friends love the cookies, Manuel!
Sarah Rubin says
I love this recipe! I’ve made these cookies twice and they came out just fine even though I didn’t measure correctly for my first batch. They are huge and thick if you make then 6 oz. I baked them at 13, 15, and 16 minutes to try to find a less gooey middle. They came out the same for all those times. I don’t like them that way but I found that they settle better the next day. I will definitely be coming back to this recipe often!
I just made them and they’re massive but they do taste very much like Levain cookies and I’m so happy now!
I think I’d make them 5oz. next time. And there will be a next time
This was my first try, it tastes delicious but I think I overcooked it by 2-3 mins.
I will be making more to give to my coworkers, but will be baking them the night before. Will they still be gooey in the inside the next day?
Arianne, the gooeiness inside definitely firms up a little as it sets at room temperature but a quick zap in the microwave will make it soft again.
Do not sleep on these. WOW. We got 7 cookies and at levain, being $4.50 each, we really saved some money with this recipe. Unreal how good they were. Christmas Eve dessert.
Cut back a bit on the nuts and chocolate chips – did about 1 and 3/4 cups of each
Hi there, excited to try these! Can you advise how to alter cooking time for these if I am omitting nuts? Thanks in advance 🙂
Hi Elizabeth, I would keep the baking time but maybe increase the amount of chocolate chips. These cookies get their stature from being fully loaded with nuts and chocolate chips, so if you completely omitted the nuts but didn’t add anything else, the cookies may not hold their shape as well. However, you could also try a different chip, such as white chocolate or peanut butter in its place!
Hi! I was wondering what brand of cake flour did you use for making these cookies? Is it much difference if I use a substitute like you said on the commentaries?
Also, I am going to use ghirardelli chocolate chips, do you think there is a big difference between that brand and a guittard or valhrona chocolate? I have heard those are really good quality but I haven’t tried them yet.
Hi Elissa, Ghirardelli, Guittard and Valrhona are all excellent. I like Guittard the best, but any will be amazing. And I personally use King Arthur cake flour or Softasilk.
Jude Coletta says
I’ve used Guittard milk chocolate chips in this recipe because my son doesn’t like dark chocolate. They are Ahh mazing!! Thanks for the wonderful recipe!!
This is a quick and easy to understand recipe. The dough will task your kitchen aid mixer as its thick.
I just baked up a batch and cannot wait to indulge latter. I love that these cookies aren’t overly sweet.
Looking forward to trying chocolate Peanut Butter version.
How grams is one cup of butter?
Its 227 g of butter
Christy Kim says
Hello. I’m excited to try your recipe as I have tried others claiming to be the best levain copycat, but I haven’t quite found the one. Just wondering– It says to use a stand mixer, but would you advise against using a kitchen aid hand mixer instead? If so, what stand mixer do you recommend? (Mine broke, so I’m researching the best one to invest into without hurting my wallet unless necessary.) Thank you!
Hi Christy! You can absolutely use a hand mixer but it will probably get a workout! I love my KA stand mixer, but there are definitely other nice ones on the market. I suggest maybe checking reviews on Amazon or another kitchen supply store.
I made these any loved them!! Do you know if there’s a way to incorporate oats or peanut butter into these while still keeping that Levain style???
I don’t know about the oats but as for the other question, maybe try 1C chocolate chips and 1 C peanut butter chips:)
Linda Brummett says
Just made these…they are really good despite the fact that I forgot to put the sugars in! After putting the flour in i noticed the sugars sitting on the counter!!! I dumping them in and mixed it up then added the chocolate and nuts. They were rather dry but I did get them to hold together on the baking sheet. After baking they were really good but I will definitely remember to follow the recipe as it goes next time.
I’m based in the UK and we don’t use cups.
I have looked online at conversion charts, however they all say slightly different amounts in grams.
Are you able to provide the recipe in grams, or recommend a conversion site you trust?
I really want to try these, they look delicious!!!
Hi Emma, unfortunately I do not have experience in baking in grams so therefore I would just be using the same online conversion tools as you would. I apologize I don’t have something more scientific!
mary c says
Google will give you butter in grams or cups –
Chocolate chips are different because they are not solid. but this is what i found:
How much is 2 cups of chocolate chips in grams? Two US cups of chocolate chips equals 340 grams. Most chocolate chips manufacturers produce bags of semi-sweet chocolate chips equal to 2 cups or 340 grams.
Another absolute hit! This is my fourth domestic rebel recipe and after each one I say it’s my best baking accomplishment. This one continues to top the list. Thank you!!
Maria Gonzales says
Hi – what is the recommended baking time if I want to make this cookies smaller? 3 or 4 ozs? Thanks!
Hi Maria, I have not experimented making these smaller so I can’t say for sure, but perhaps try 5-7 minutes?
This is the first Domestic Rebel recipe I’ve tried and it did not disappoint!
It’s 5:20am. I’m pregnant and guess who woke up thinking about eating one. ?
I will be sure to make these again to share with others. Until then, will be looking for another recipe to try.
Hello! You said use a digital scale for accuracy but I don’t see metric in this. Am I missing a button? I don’t trust myself to measure with cups, I use my scale for everything!
Hi Elizabeth, I don’t have metric measurements for this unfortunately. I suppose you could use an online conversion!
When you say refrigerate, it’s just the normal refrigerator and not frozen correct? Thank you! ❤️
Hi Jessie, yes, normal refrigerator.
This is the best chocolate chip cookie recipe! I don’t want to bother trying other recipes. These cookies are soooo good. I’ve made them for friends and family and they enjoyed the cookies! I highly recommend this recipe.
By far my favorite chocolate chip cookie recipe! And it is sooo close to Levain’s!
Do you know if there is a way to make these gluten free? I can’t seem to find GF cake flour anywhere. Thanks!
Hi Melanie! You probably can by making your own cake flour! I believe you make it by mixing all-purpose flour, or in your case, all-purpose GF flour with cornstarch. Check online for the right ratio. It may be different for GF as well.
How to make the chocolate inside cookies so melt? What brand of the chocolate?
mine came out spreading like crazy… i used cold butter and refrigerated for at least 15 min… any other reason why it would spread this much 🙁
Hi Tay – so sorry your cookies spread! Could be a few reasons. Your leavening agents could be expired or past their prime (even if the date is still good, if they haven’t been used in awhile they could have gone bad) and caused spreading; your oven could be too hot; if you used a hot or super dark pan it could encourage more spreading. Hope this helps!
Just made these! Oh wow! These are gooey goodness!!!! I used a pumpkin spice chip mixture instead of chocolate chips (just because of the season) and they are amazing!! Definitely making these again soon!
Rebel Wilson says
This recipe looks like a rewritten version from Modern Honey. Highly sus, sis.
It’s a chocolate chip cookie with only a finite way of making it with particular measurements and the measurements are off from Modern Honey. Your inability to read is highly sus, sis.
love this recipe, what oven type do you used?
I have always wanted to make giant cookies but never could find a recipe that didn’t seem like you needed a culinary background to attempt making! Um…hello this recipe! The only hard part was waiting to let these bad b*****s cool before eating! Amazing!!!! My husband and son are now asking for these to be in my baking rotation. I didn’t use any nuts (allergy) so added 1 more cup of chocolate chips and yup they turned out perfect! Thank you HP for this one!
I’m going to bake these but without the walnuts.
Is it better to freeze these for 24 hours like other recipes before baking?
Also, can these be stuffed with brownie or Oreos like your other recipes? Without the pudding? So basically this extract recipe but with an Oreo inside thnx
Hi Shelby, I would replace the walnuts with another mix-in so you have the same total amount of mix-ins as the original written recipe. Otherwise the cookies will spread too much. These cookies don’t need to be frozen. You simply chill the dough for 20 minutes. There’s no pudding mix in this recipe.
I’ve been making the cafe delights copycat levain bakery cookies for a couple years now. Always turn out great. Decided to try this recipe which is nearly exactly the same. Came out excellent as usual. I prefer less chocolate & more nuts so I reduce the chocolate chips to 1 cup and increase the nuts to 2.5 cups. Sometimes I add peanut butter. After scooping the dough on to the pan, I make a small indent in the middle, add a little PB in the indent, use a tiny ball of dough to cover the indent and bake like normal. Yummy! My family always looks forward to these cookies!
Correction, the Modern Honey recipe, not cafe delights.
jana brazzle says
The day I baked these I was privileged to actually eat a Levain cookie that was received in the mail and freshly baked as recommended. The Levain cookie delicious, with crispy outside and gooey center. This recipe in my oven was not crispy on the outside- after baking one cookie I made modifications to the baking since all ovens are different. I froze my cookie balls, heated my oven to 375*- baked 19 mins – absolutely perfect- crispy outside gooey center. I have to say this recipe was better than Levain- I loved that hint of salt that was not in the Levain. Delicious cookie recipe.
Hi, how long would the baking time be if I make each cookie 3oz instead of 6oz? Thanks!
Hi Mia, I haven’t made them smaller so I can’t say for sure. Test bake one cookie to see for sure, but perhaps around 5-8 minutes?
Made a couple of adjustments to the recipe, I used pecans instead of walnuts, because that’s what I had, I also roasted them in the oven for about 7 minutes cooled them then chopped them. I also evened out the flour a little, using about 1 1/2 cups of each and sifted the dry ingredients together. I only made 3 oz cookies cooked them for about 9-10 minutes and my husband and co-workers couldn’t stop raving about them! So good!
Cristina Horsburgh says
Just made this cookie recipe, it just upped my cookie making 1000%! Best cookie recipe I’ve followed! I halfed the recipe, proportionate white, semi sweet Choco chips, walnuts and toffee bits OMGGG! Also made 100g cookies but baked at prescribed time-came out slightly crunchy at the edges and soft in the middle FTW!
I made these today and they were so yummy. I had Levain cookies while I was in NYC and missed them, so I made these. I highly recommend this recipe. I don’t like walnuts, so I used this recipe as the base for a copycat of their two chip cookie. So, I substituted the walnuts for Dark Chocolate Chips. I used Ghirardelli grand semi-sweet chocolate chips and nestle dark chocolate chips. I’ll definitely be making these again. Thanks for sharing the recipe!
Can I give these more than 5 stars? Holy MOLY, these are amazing! I made these for Father’s Day and my family told me this is my forever go to to bring to every family gathering forever!!
Thank you for giving us THE BEST chocolate chip cookie recipe ever!!
Hi there, love, love love these cookies however they spread, so not thick and chunky like yours. Any suggestions for why that might have happened?
Can I substitute cake flour into breadflour?I read a lot of recipe here and they combine bread flour and apf instead..thanks
If I make these cookies at 3 oz or, how many will I get out of an order, and how long should I bake them. I don’t want to ruin them.
Hi Shelly, I have not tried baking them at a smaller size so I cannot say for sure, but perhaps 5 minutes total?
What is the reasoning for using cold butter instead of room temp? Seeing how you are creaming it with sugar and that is to incorporate air into? Would the recipe work if butter were room temp?
I love your other levain style recipes!! Was wondering for this one – if I don’t have walnuts do I need to make any adjustments to the main recipe or can I just omit the walnuts
Hi Whitney, the recipe needs the exact amount of mix-ins that it calls for – so if it calls for 3 cups total mix-ins, you need 3 cups. I would replace the walnuts with another mix-in, such as more chocolate chips, sprinkles, another nut, etc.
Love Love Love !What a great recipe!!
Can you please share with me the method you use to store the cookies. Tupperware? Storage bags?
I would love to keep them as fresh as I can for several days…if they last that long
Hi Erika! Good question. I always keep them airtight in a Tupperware container or Ziploc baggy on the counter at room temperature. I think the fridge would dry them out.
Do you have gram measurements for the flour for best accuracy? I typically use 120g for each cup all purpose but others use up to 150g.
Sara Pearson says
This cookie recipe is insanely good. I’ve made a couple recipes from you that I saw on your instagram and they’re all soooooo good. You’re doing god’s work Hayley, seriously.
Ally Gillotte says
We weren’t sure about these initially – so huge, so gooey, so sweet! – but after a day of sitting, they firmed up and were great. I’m definitely trying this style of cookie again (I have an eye on the white chocolate and macadamia!).
Aside from some inconsequential subs (pecans for walnuts, turbinado for brown sugar, working with what I had), I did end up adding about twice as much kosher salt and could have done more. I baked in a convection oven at 395° and 7min was right, beautifully crisp and slightly browned on the outside and firm enough to pick up after the half hour rest on the sheet. I measured my flour using the dip & level method and ended up with a little less dough than you mention – eight 6oz cookies but just a little dough left over, not enough to make even a small cookie, so maybe the excessive gooeyness was that they were a bit wet.
Char Wilson says
i havent made them yet! i am excited to try but i have an important question. can i use any other ingredients like instead of the nuts and chocolate chip use oreo crumbs or mini, fresh cut fruits, any chocolate candy bites, cereal etc???? i am asking because i am looking for a base of cookie recipe where i can swap the flavors. hope you understand my question 😀