Levain Bakery Copycat Chocolate Chip Walnut Cookie
Prep time: 
Cook time: 
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Yield: 1 dozen 4 oz cookies*
  • 2 sticks 'cold and cubed' unsalted butter
  • ¾ cup granulated sugar**
  • ¾ cup brown sugar**
  • 2 eggs
  • 3¼ to 3½ cups AP flour - spoon and sweep method
  • ¾ teaspoon Kosher salt
  • 1 teaspoon baking powder
  • ¼ tsp baking soda
  • 2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate AND, a little birdy told me they use Guittard)
  • 1 cup walnuts***
  1. Preheat oven to 350 degrees.
  2. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated.
  3. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chunks and nuts.
  4. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. The dough should be moist, kind of like cold cookie dough in a tube.. but not super sticky, so you can portion the cookies with your hands. Divide into 12 equal portions, about 4 oz each*
  5. Place each on sheet pan lined with parchment paper and cover and chill the dough balls in the fridge for about an hour. OR, just make the dough and cover it in a bowl for up to 72 hours, but no longer. Preheat oven to 350F.
  6. Bake in the preheated oven 15-20 minutes depending on how gooey and raw you like the middles (I bake mine at 350 for 18-minutes since I prefer a less raw interior), until very lightly browned, taking care not to over bake. Let cool on rack and store what you don't immediately eat in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
*The Levain Bakery uses 6 oz of cookie dough per cookie. As mentioned above, If you want 12 cookies out of the above recipe, a little over 4 oz per cookie (4.1 to 4.2 oz. Use a kitchen scale) will get you that. If you want to use 6 oz of cookie dough per cookie, you'll probably get only 6-8 cookies (Bake 3 mins more).
** If you want a more 'caramel-molasses like' Chocolate chip walnut cookie, increase the brown sugar while decreasing the white sugar, so you still have 1½ cups total sugar. (Like 1 cup brown sugar to ½ cup white sugar).
*** Toast the nuts for more flavor, and use any kind of nut you like if you don't like walnuts (or no nuts at all).
-The Levain Bakery doesn't use vanilla extract in their cookies, as they feel it's unecessary. However, some feel you need it. You can add 1 to 2 teaspoons to the recipe if desired. Just add it after each egg is incorporated.
Recipe by parsley sage sweet at https://parsleysagesweet.com/2008/05/28/my-much-talked-about-levain-bakery-copycat-cookie-recipes/