better than storebought, sweets

Chocolate Chip Walnut Cookies (Levain Inspired)

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An iconic New York City must-try, in the comfort of your own home. Levain bakery cookies are famous for their thick, gooey center and crispy edges. Some people travel across continents to try these cookies. You only need to travel to the nearest grocery store.

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Tips For Success!

Weigh, don’t measure: 

Weighing ingredients is the most precise way to go about following a recipe. While cookies are pretty forgiving, weighing helps ensure a successful bake. I’ve added weight measurements to the ingredients that need them. If you only have measuring cups that’s okay, but I highly recommend using the gram weights.

Refrigerate overnight:

It’s no secret that Levain, as well as other high quality cookie shops, refrigerate their dough for a long time. Sometimes up to 24 hours! The result is a cookie that’s more flavorful and has better browning. Chilling the dough also prevents the cookie from spreading out too much, resulting in a THICC cookie. I find that letting them chill overnight is the perfect balance between having increased deliciousness, and not going crazy waiting for it.

Scoop don’t roll:

Try your best not to roll the dough into completely smooth balls. The craggy bits of dough that remain after scooping bake up crispy brown. Having smooth cookie balls wont drastically affect the taste, but if you have a perfectionist’s spirit this is an important step to nail down the look. A large ice cream scoop is the perfect tool for the job, as you’ll get 6oz balls almost every time.

Chocolate Chip Walnut Cookies (Levain Inspired)



Cooking time




  • 1 2/3 cup (210g) cake flour

  • 1 2/3 cup (230g) all-purpose flour

  • 4 tbsp (40g) cornstarch

  • 2 tsp (10g) baking powder

  • 1 tsp (5g) kosher salt

  • 1 ¼ cup (280g) unsalted butter, melted

  • 1 ¼ cup (270g) packed brown sugar

  • ½ cup (115g) white granulated sugar

  • 2 cups (340g) dark chocolate chips

  • 1 cup (100g) coarsely chopped walnuts, lightly toasted

  • 2 large eggs

  • 2 egg yolks


  • In a bowl, combine all-purpose flour, cake flour, cornstarch, baking powder, and salt. Whisk together. Set aside.
  • In a separate bowl, add light brown sugar and granulated sugar. Whisk together with a hand mixer on medium speed until light and airy. While whisking, slowly stream in the butter. Once combined, add in the eggs one at a time followed by the egg yolks.
  • Once the butter sugar, and egg mixture is smooth, switch to a rubber spatula and fold in the dry ingredients until the dough forms.
  • Add in rough chopped walnuts and chopped chocolate. Mix until combined. Cover and let the dough rest in the fridge for 30 minutes.
  • Remove from fridge. Scoop out a large dough ball. Weigh each dough ball out to 6oz and place on a parchment lined baking sheet. About ten equal sized balls.
  • Cover with plastic wrap, and let chill in the fridge at least 12 hours, up to 48.
  • Preheat the oven to 400 (375F convection). Remove cookie dough from fridge. Space each cookie about 2-3 inches apart from each other on a parchment lined baking tray. Immediately place in preheated oven and bake for 13-15 minutes. Or until the edges are golden, but the middle is still slightly gooey. Set tray on a wire rack to cool at least 1 hour before serving.


  1. How would the recipe be effected if I omitted the corn starch? I want to make these but have family allergic to that

  2. I’d like to substitute sugars with coconut and date instead of brown. Possible?

  3. Vicky Caston

    How would you amend if you needed to be nut free?

  4. I just made this recipe and it turned out great. But it yielded too many cookies to eat in one sitting. Can we freeze the dough? How to defrost before baking?

  5. Akshay Gupta

    Have you ever rested the dough for more than 30 minutes? I’m usually do a 24-36 hour rest with my personal recipe and was wondering if you’ve ever experimented with rest times.

  6. Definitely going to try this! What brand and shape of chocolates did you use?

  7. What do you think the outcome would be if I added vanilla extract?

  8. I notice the recipe doesn’t include vanilla extract. Is that right?

  9. Hello! What do you mean by cake flour? Are these the mixes that come in a box? Good day!!

  10. Is dark or light brown sugar used? Or does it matter?

  11. Can I replace cake flour with all-purpose flour?

  12. Can we substitute the cake flour with AP flour or are the two types of flours essential for the cookie?

  13. List of ingredients says brown sugar. Recipe directions say light brown sugar. Which one?

  14. How much earlier should I take the cookie dough out before putting it into the oven if I were to freeze it for about 12 + hours?

  15. Jyotika Mitra

    Any substitute for eggs please

  16. Hi! What can I do if I don’t have cake flour?

  17. Bleached or unbleached flour? Do you have any brand that you would recommend?

  18. I would really like to make the recipe this weekend! Could you guide me, please? I’m from Brazil and there aren’t many types of flour here, it’s only one!
    What do I do?

  19. How would you make these cookies gluten free?

  20. Any chance you have the recipe for their double chocolate ones ? ❤️ (and the chocolate peanut butter ones too?) hehe 🙃

  21. Great recipe! I don’t have all purpose flour, just cake flour. Do you think it will affect the result too much??

  22. Hello, I followed the recipe but my cookies came out very raw in the middle I baked them for 15 mins at 400 is there anything I need to do differently?

  23. I have tried this and it’s sooo good. But would like to ask if I make it 3oz each cookie, how long should I bake it? 6oz is too big. Salamat!!

  24. Hi! Thank u for the recipe, my question is what’s the difference between all purpose flour and cake flour? I’m writing from Mexico! And I don’t actually know how to look for the cake flour😵 thanks!

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