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Levain Bakery Chocolate Chip Walnut Cookies

Outrageously delicious, Levain Bakery Chocolate Chip Walnut Cookies are New York's number one cookie. They are chewy, gooey, and rich! The best time to make them is around the holidays.
4.94 from 15 votes
Prep Time20 mins
Cook Time19 mins
Total Time39 mins
Course Dessert
Cuisine American
Diet Vegetarian
Servings: 8 large cookies
Calories: 950kcal
Author: Original Recipe by Modern Honey with some modifications by Nisha


  • 1 cup unsalted grass-fed cold butter, cubed I like Kerrygold
  • 3/4 cup light brown sugar don't use dark, use light
  • 1/2 cup white sugar
  • 2 organic eggs
  • 1 1/2 cups cake flour*
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 cups bittersweet chocolate chips** I like Guittard 63%
  • 2 cups walnuts, chopped



  • Preheat the oven to 375 degrees F.
  • Chop walnuts. Set aside.
  • In a medium bowl, combine the flours, baking powder, baking soda, and salt. Set aside.
  • Cube cold butter.

Make the Batter

  • In a large bowl, combine the butter, light brown sugar, and white sugar.
  • Using an electric mixer, cream the ingredients together until well combined. This process will take 4 minutes. Start on slow speed and gradually speed up.
  • Here is the result.
  • Now add 1 egg at a time.
  • Mix well until all the ingredients are well incorporated.
  • Add the flour in 3 batches.
  • Combine the flour and the butter/sugar mixture. Do NOT over mix.
  • Here is the result.
  • Add the chocolate chips and walnuts.
  • Fold and mix them in. It's an arm workout.
  • Result.
  • Now using a large ice-cream scoop.
  • Scoop the cookie batter onto a plastic wrap. You want to form 8 large balls that resemble the size of a tennis ball. Yes, tennis ball. Alternatively, you can weigh them and form 8 balls. Each ball should be 6 ounces.
  • Wrap the cookie dough balls with plastic wrap and refrigerate for 12 hours.
  • The next day, place the cookie batter onto a baking tray. Make sure the cookie dough are at least 2 inches apart so they can spread. Bake at 375 degrees for 18-20 minutes. I baked my cookies for 19 minutes exactly. Do NOT overbake them so they remain gooey. Note: I baked 4 cookies, and froze the remaining 4 cookies for another time.
  • Once the cookies are out of the oven, LET THEM COOL FOR 10 MINUTES. They will firm up.
  • Indulge. Seriously, outrageously good.


* cake flour - if you don't have cake flour, here is a substitute. 1 cup white flour = 1 cup white flour minus 2 tbsp plus 2 tbsp cornstarch. Essentially, you are removing 2 tbsp of white flour and replacing it with 2 tbsp cornstarch for every cup.
** bittersweet chocolate chips - I prefer my desserts less sweet so they're just perfect and not painfully sweet. Instead of using semisweet chocolate chips, I used bittersweet chocolate chips. You may use either one. Just make sure you use a quality brand, such as Guittard.


Calories: 950kcal | Carbohydrates: 97g | Protein: 15g | Fat: 58g | Saturated Fat: 30g | Cholesterol: 102mg | Sodium: 613mg | Potassium: 512mg | Fiber: 5g | Sugar: 49g | Vitamin A: 779IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 3mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!