Copycat Levain Bakery Chocolate Chip Walnut Cookies

Name: Copycat Levain Bakery Chocolate Chip Walnut Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8
Cuisine: American
Ingredients: 1 cup cold unsalted butter, cubed; 1 cup light brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 3 cups cake flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semi sweet chocolate chips; 2 cups walnuts, chopped

These thick, gooey, and massive cookies taste just like the ones from that famous New York bakery.

By Recipes By Nani· 🌍 American· July 19, 2026

Copycat Levain Bakery Chocolate Chip Walnut Cookies

recipesbynani.com

Prep

15 minutes

Cook

12 minutes

Total

27 minutes

Serves

If you love a cookie that is crispy on the outside and soft in the middle, this recipe is for you. These are giant, bakery style treats that are packed with plenty of melty chocolate chips and crunchy walnuts.

My secret to getting that perfect tall shape is to keep your butter cold and make sure you do not overmix the dough. They are perfect for sharing with friends or keeping all to yourself with a big glass of milk.

🧺 Ingredients

1 cup cold unsalted butter, cubed
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups semi sweet chocolate chips
2 cups walnuts, chopped

👩‍🍳Instructions

1
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
2
In a large bowl, beat the cold butter and both sugars together until creamy and well combined.
3
Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
4
Add the cake flour, baking powder, baking soda, and salt. Mix on low speed until just combined.
5
Gently fold in the chocolate chips and chopped walnuts by hand.
6
Divide the dough into 8 large, equal sized mounds. Place them on the prepared baking sheet. Do not roll them into smooth balls because the rough texture helps them bake properly.
7
Bake for 9 to 12 minutes until the edges are golden brown but the centers still look slightly soft.
8
Let the cookies cool on the baking sheet for at least 15 minutes before moving them, as they are very fragile while warm.

💡 Tips

Store these cookies in an airtight container at room temperature for up to three days. If you want them to taste freshly baked again, just pop one in the microwave for ten seconds. They also freeze very well if you want to save some for later.

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