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Copycat Levain Bakery Chocolate Chip Walnut Cookies

Two halves of a thick, gooey levain bakery chocolate chip cookie showing melted chocolate and walnuts.
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You can make giant, thick, bakery-style chocolate chip cookies with gooey centers and crispy edges right in your home kitchen using this recipe.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups milk chocolate chips
  • 1 cup chopped walnuts

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This takes about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the semi-sweet chocolate chips, milk chocolate chips, and chopped walnuts by hand.
  7. Scoop the dough into large balls, about 6 ounces each (this creates the giant size). You should get about 8 cookies.
  8. Place the dough balls onto the prepared baking sheets, leaving plenty of space between them. Do not flatten the dough balls.
  9. Bake for 13 to 15 minutes. The edges should look set and slightly golden, but the centers must look slightly underbaked and soft. This is key for the gooey center.
  10. Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes before moving them to a wire rack to cool completely. The residual heat finishes cooking the center.

Notes

  • For the best texture, chill the dough balls for at least 30 minutes before baking. This helps the cookies hold their thick shape.
  • Use a mix of chocolate chips (milk and semi-sweet) to replicate the rich flavor profile.
  • If you prefer a crispier edge, add 1/4 teaspoon more baking soda to the dry ingredients.
  • Do not use cold butter; ensure it is properly softened to achieve proper creaming.

Nutrition

Find it online: https://rosatasty.com/levain-bakery-chocolate-chip-cookies/