Levain Bakery Chocolate Chip Walnut Cookie- copycat recipe
These chocolate chip walnut cookies are made with a copycat Levain cookie recipe!! As a result, you can make the famous, delicious Levain Bakery Cookies at home!
Prep Time1 hr
Cook Time12 mins
Total Time1 hr 12 mins
Servings: 10 to 12 cookies
- 1 cup (8 oz.) unsalted butter cut into cubes
- 1 cup light brown sugar
- ½ cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups cake or fine pastry flour
- 1½ cups all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups semi-sweet or bittersweet chocolate chips or chunks or a combination of both
- 2 cups walnuts roughly chopped
Preheat your oven to 410 degrees F.
Using your stand mixer fitted with the paddle attachment, cream together cold cubed butter and both sugars for about 3 to 4 minutes, or until creamy. (after the butter is more incorporated after 2 minutes or so, I raised the stand mixer speed a little).
Add in your eggs, one at a time, mixing well after each addition. Add in the vanilla extract and mix again.
Using a separate mixing bowl, whisk together the dry ingredients: both flours, cornstarch, baking soda and salt. With the stand mixer on low, slowly add in all of the dry ingredients into the wet. Mix until just combined. Add in the chocolate chips and walnuts and mix one more time.
Scoop out dough into large balls and place on a baking sheet. To get the Levain Bakery style cookies, you want to make the cookie dough balls pretty large. Test a few to see the size you prefer. Bake right away, OR make all of your cookie dough balls and refrigerate for one hour. Test both ways to see which cookie you prefer. They both taste wonderful. The refrigerated ones have a slightly deeper flavor.
Place desired number of cookies on baking sheet. (I wouldn't bake more than 4 at a time.) Bake for about 11 to 12 minutes or until golden brown on the bottom edges and browned slightly on the top. Remove from the oven and let cool for a few minutes. Enjoy!