Levain-style chocolate chip walnut cookies are oversized, bakery-quality cookies with a crispy exterior and gooey center, built with dark chocolate chunks and toasted walnuts. The key to their signature texture is a high egg yolk ratio and proper chilling before baking.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a medium saucepan, melt the butter and then set aside to cool.
In a medium bowl, whisk together the flours, salt, cornstarch, and baking soda. Set aside.
Using a stand mixer fitted with the whisk attachment, add the light brown sugar and granulated sugar. Whisk together on medium speed until combined and then slowly stream in the butter. Continue to whisk until the mixture is creamy.
Next, add in the eggs one at a time followed by the egg yolks, making sure to mix each egg fully into the batter before adding the next.
Once smooth, switch to the paddle attachment and mix in the flour mixture until smooth.
Turn the machine off and fold in the walnuts and chocolate until combined.
Place the batter in a bowl, cover, and refrigerate for at least 45 minutes to chill completely.
Preheat the oven to 425°F (220°C).
Divide the dough into 6 ounce pieces. Roll each piece into a tightly packed ball, it should be tall. (Pack the disher tightly with dough.)
Place 4 cookies on a parchment lined baking sheet. Repeat with the remaining dough. For best results, refrigerate the cookies again for 25 minutes.
Bake for 10-13 minutes, or until lightly browned on the outside and slightly underdone on the inside.
Set on a wire rack to cool slightly before serving.
Store baked cookies in an airtight container at room temperature for up to 5 days. To rewarm, place on a baking sheet and warm in a 300°F oven for 3–5 minutes to restore gooeyness.
stand mixer · medium saucepan · parchment paper · 6-ounce disher or ice cream scoop · wire rack
Cake flour has lower protein content, which creates a more tender crumb, while all-purpose flour provides structure. Together they replicate the Levain bakery's signature soft-yet-sturdy texture.
No. Chilling develops flavor and prevents excessive spreading. The recipe also calls for a second 25-minute chill before baking for best results.
Bake for 10–13 minutes until lightly browned on the outside but still slightly underdone in the center. They will set as they cool on the wire rack.
Roughly chopped dark chocolate between 60–70% cacao works best. Avoid chocolate chips; the rough chunks create better texture.
Yes. After the initial 45-minute chill, divide dough into 6-ounce balls, freeze in an airtight container for up to 3 months, then thaw and proceed from step 10.
