This Levain Bakery-inspired chocolate chip cookie uses large, refrigerated dough balls that bake into the bakery's signature thick, chewy texture with crispy edges. Semi-sweet chocolate chips and toasted walnuts deliver rich, nutty flavor in every oversized bite.
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Cream the butter, both sugars, and salt in a large bowl with a stand or electric handheld mixer for about 5 minutes, until light and fluffy, scraping down the sides of the bowl as needed.
Add the eggs, one at a time, followed by the vanilla.
In a small bowl, whisk together the flour, baking powder, and baking soda, and then swiftly mix into the butter mixture until combined.
Add in the chocolate chips and walnuts until evenly combined.
Scoop the dough into 8 equal portions (roughly 5 ½oz/160g) and place in a single layer in an airtight container. Refrigerate until firm, at least 2 hours or up to 4 days (The unbaked dough can be frozen for up to 2 months. Defrost at room temperature for an hour before baking.)
When ready to bake, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
Place 4 balls of dough evenly spaced on the baking sheet without flattening. This big ball of dough will yield you that thick iconic Levain bakery cookie.
Bake on a center rack for 20-22 minutes, until cookies are lightly golden. NOTE: In my oven, I get the best results when I bake one tray at a time.
Let cool for at least 20 minutes before eating. These cookies are best eaten the day they are baked. Store any leftovers in an airtight container at room temperature for up to 1 day.
Store cooled cookies in an airtight container at room temperature for up to 1 day; these are best eaten the day they are baked. Refrigerated or frozen dough balls keep for up to 4 days or 2 months respectively.
Stand mixer or electric handheld mixer · Parchment paper · Two baking sheets
The large 5½oz portions create the iconic Levain bakery shape—thick and pillowy with crispy edges. Baking one tray at a time at 350°F for 20-22 minutes ensures even browning without drying out.
Refrigerate dough balls for at least 2 hours or up to 4 days. Freeze unbaked dough for up to 2 months; defrost at room temperature for 1 hour before baking.
The recipe notes best results when baking one tray at a time. Baking two simultaneously may cause uneven browning.
Pecans, macadamia nuts, or omit entirely for a nut-free version. Toasting any nut substitute enhances flavor.
Store in an airtight container at room temperature for up to 1 day. These cookies are best eaten the day they are baked.
