In my kitchen, I mixed cold unsalted butter, dark brown sugar, semisweet chocolate chunks and chopped walnuts to create my version of Levain style cookies. The rich aroma and chunky texture hint at a thick, chewy treasure filled with melted chocolate pockets, and I am thrilled to share this treat.

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I recently tried my hand at making these Authentic Levain Bakery Chocolate Chip Walnut Cookies and man, they turned out outrageously delicious. I’ve always been a fan of recipes that are thick, chewy and gooey with melty pockets of chocolate and crunchy walnuts.

I mixed 1 cup cold unsalted butter, 1 cup granulated sugar, and 1 cup of packed dark brown sugar to form a perfectly balanced base. Then I whisked in 2 large eggs and a tablespoon of vanilla extract to bring out the flavors even more.

Adding 1 cup all-purpose flour, 1 cup bread flour, half a teaspoon each of baking soda and baking powder, plus a bit of coarse salt made the dough just right. And of course the star ingredients–1 1/2 cups semisweet chocolate chunks and 1 cup chopped walnuts–gave it that extra punch.

Reminded me a bit of those Nordstrom Royal or Levain Style Cookies with its amazing texture and flavors that keep you wanting more.

Why I Like this Recipe

I love this recipe because it’s super easy to whip up even when I’m in a rush, and it still turns out so ridiculously delicious every time. I really enjoy how thick and chewy the cookies come out; they kinda remind me of those bakery cookies I crave but can actually make at home. The mix of dark brown and granulated sugar gives them a kinda unique flavor that hits just right, and the blend of semisweet chocolate chunks with walnuts offers both gooey sweetness and a slight crunch that keeps me coming back for more. Plus, the whole process feels fun and simple which makes baking them an awesome way to unwind after a long day.

Ingredients

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Cold unsalted butter gives rich flavor and smooth texture for cookie perfection.
Granulated sugar creates sweetness and crisp edges while providing quick energy.
Dark brown sugar imparts moisture and deep caramel notes, making cookies chewy.
Eggs bind ingredients and contribute protein, ensuring a sturdy cookie batter.
Vanilla extract lifts flavors with a simple yet warm aroma.
A mix of flours balances structure and tenderness making every bite amazing.
Semisweet chocolate chunks melt deliciously with every bite adding delight.
Walnuts give crunchy texture and healthy fats with a touch of protein.

Ingredient Quantities

1 cup cold unsalted butter, cubed

1 cup granulated sugar

1 cup packed dark brown sugar

2 large eggs (at room temperature)

1 tablespoon vanilla extract

1 cup all-purpose flour

1 cup bread flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon coarse salt

1 1/2 cups semisweet chocolate chunks

1 cup chopped walnuts

How to Make this

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1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy clean-up.

2. In a big bowl, combine the cold, cubed butter with the granulated sugar and dark brown sugar. Beat them well until the mix gets a bit fluffy.

3. Add in the eggs (make sure they’re at room temperature) and vanilla extract, stirring until the mixture looks smooth.

4. In another bowl, sift together the all-purpose flour, bread flour, baking soda, baking powder, and coarse salt.

5. Slowly stir the dry ingredients into the butter and sugar mixture just until everything is well mixed. Don’t overdo it or your cookies might turn tough.

6. Fold in the semisweet chocolate chunks and chopped walnuts evenly into the dough.

7. Scoop out large, thick balls of dough (think about 3-4 inches size) and place them on the prepared baking sheet, leaving some space in between.

8. Bake for about 12-15 minutes until the edges turn a nice golden color. The centers might look a little soft but they’ll firm up once you cool ‘em down.

9. Let the cookies chill on the baking sheet for at least 10 minutes before moving them to a cooling rack.

10. Enjoy these outrageously delicious, thick and chewy cookies warm or at room temperature for the best treat!

Equipment Needed

1. Oven – You’ll need this to preheat at 375°F.
2. Baking sheet – It should be lined with parchment paper for easy clean-up.
3. Large mixing bowl – For creaming the cold butter with the sugars.
4. Electric mixer or a good whisk – To beat the butter and sugars until the mixture looks a bit fluffy.
5. Another bowl – To sift and mix the dry ingredients like the flours and leaveners.
6. Sifter – Use this to sift together the all-purpose flour, bread flour, baking soda, baking powder, and salt.
7. Measuring cups and spoons – Essential for accurately measuring out all your ingredients.
8. Rubber spatula – Perfect for stirring in the dry ingredients and later folding in the chocolate and walnuts.
9. Cookie scoop or a sturdy spoon – To portion out large, thick balls of dough (3-4 inches each).
10. Cooling rack – Needed for letting the cookies cool after you let them sit on the baking sheet for about 10 minutes.

FAQ

Q: How do I get the cookies so thick and chewy?

A: A good trick is to make sure your butter is cold and cubed before mixing it in. That helps the dough hold onto little air pockets during baking so you get a thicker, more chewy texture.

Q: Why do we use both all-purpose and bread flour?

A: The mix of flours gives you the best of both worlds. All-purpose flour makes the cookie soft and tender while bread flour adds a bit more chew. It's a game changer for texture.

Q: Can i swap walnuts for another nut?

A: Sure you can. If you dont like walnuts or are allergic, try pecans or even almonds. The flavor might change a bit, but its still yummy.

Q: Do i need to chill the dough before baking?

A: While it's not a must, chilling the dough for at least an hour can help the flavors meld together and prevent the cookies from spreading too much.

Q: How long do these cookies stay fresh?

A: They remain fresh for about 3 days when stored in an airtight container at room temperature. If you want to keep them longer, you can freeze them and reheat later.

Authentic Levain Bakery Chocolate Chip Walnut Cookies Recipe Substitutions and Variations

If you don’t have cold unsalted butter, you can use salted butter instead but cut back on the extra salt in the recipe.
If you run out of dark brown sugar, try using light brown sugar mixed with a little bit of molasses to get that rich flavor.
If you don’t have eggs or need an egg substitute, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes.
If you’re out of bread flour, you can use all-purpose flour exclusively but expect the texture to be slightly less chewy.
If walnuts are not available, you could swap them for chopped pecans or even almonds for a different nutty flavor.

Pro Tips

1. Try chillin the dough for about 20-30 minutes before baking – it helps the cookies keep their shape and gives a chewier texture once baked
2. Don’t overmix when you add the dry stuff – mix it until its just combined so your cookies stay soft and don’t turn tough
3. If you like extra flavor, sprinkle a tiny bit of coarse sea salt on top of the cookie balls before they go in the oven. It really makes the chocolate pop
4. Toast the walnuts in a dry pan for a few minutes until they’re lightly browned. This little step boosts their crunch and adds a nutty taste to the mix