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Ultimate Copycat Levain Bakery Chocolate Chip Walnut Cookies

A thick, chunky levain bakery chocolate chip cookie loaded with melted chocolate pools and nuts, sitting on a white plate.
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Recreate the famous giant, thick New York City bakery cookies at home. These cookies feature crispy edges, a wonderfully gooey center, and are loaded with chocolate chunks and walnuts for an over-the-top chocolate chip cookie experience.

Ingredients

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

Instructions

  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the chocolate chips and chopped walnuts by hand.
  6. Scoop the dough into very large balls, about 6 ounces each (this creates the signature giant size). You should get about 8 cookies.
  7. Wrap each dough ball tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This step is key for thick cookies.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Place the chilled dough balls onto the prepared baking sheets, leaving plenty of space between them. Do not flatten them.
  10. Bake for 13 to 16 minutes. The edges should look set and slightly golden, but the centers should still look soft and slightly underbaked.
  11. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The centers will set as they cool.

Notes

  • For the best gooey center, use a mix of chocolate chips and large chocolate chunks.
  • Do not skip the chilling time; this prevents the cookies from spreading too much and keeps them thick.
  • If you prefer a slightly crispier edge, bake for an extra minute or two, watching carefully.
  • These cookies freeze well; freeze the dough balls before baking for easy future treats.

Nutrition

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