When the first tray comes out, the edges are golden but the middle still looks soft. That contrast is exactly what I want from these Levain Bakery chocolate chip walnut cookies: a thick center that stays tender, with enough chocolate and walnut in every bite. The dough portions look almost comically large before they go into the oven, but that size is what gives each cookie its substantial, bakery-style shape.
Cold butter changes how the dough comes together. It won’t turn into a smooth, fluffy mixture with the sugars; after a couple of minutes, it should look clumpy and combined. I keep the portions tall instead of pressing them flat, then let the hot oven set the outside while the middle stays soft. Once they’ve cooled on the baking sheet, the cookies hold together beautifully, with crisp edges and generous pockets of semisweet chocolate.
Kitchen Note
Let the cookies sit on the baking sheet for the full 10 minutes before moving them. Their centers are still delicate when they first come out, and that short rest lets them firm up enough to transfer without breaking.
Save these Levain Bakery chocolate chip walnut cookies for a bake with crisp edges, soft centers, and generous chocolate in every oversized cookie.
Why These Cookies Go Into the Oven as Tall Mounds
The shape of the dough matters as much as its generous size. A flattened portion exposes more dough to the hot baking sheet and gives the cookie less height to hold onto as it spreads. Keeping each portion tall means the outside can turn golden while there’s still a thick center inside. That’s the contrast that makes these different from a thin, crisp chocolate chip cookie.
Divide the dough into eight equal portions, about 6 1/2 ounces each, so they bake at a similar pace. The mounds don’t need smooth sides or a perfect dome; rough edges are fine. What matters is that you don’t press them down before baking. Because the cookies are large, space four on each sheet and bake one sheet at a time on the center rack. Cramming all eight together would leave too little room for the dough to spread.
What the Cold Butter, Walnuts, and Chocolate Bring to the Dough
- All-purpose flour — It gives these large cookies enough structure to hold their height. Measure it without packing it tightly into the cup; too much flour makes the dough harder to bring together and the baked centers dry. A direct swap to a different flour can change the texture, so all-purpose flour is the dependable choice here.
- Cold unsalted butter — Cut it into small cubes before mixing so it can combine with the sugars. Unsalted butter lets you control the salt level, and the cold temperature is useful for this thick dough. Softened butter won’t behave the same way, so start with it cold rather than leaving it out to warm.
- Light brown and granulated sugars — Brown sugar brings moisture and a deeper, caramel-like sweetness, while granulated sugar contributes to the cookie’s structure and crisp edges. Pack the brown sugar when measuring it. Dark brown sugar can replace light brown sugar in the same amount, though it brings a stronger molasses note.
- Cold eggs — Add them one at a time so each gets incorporated before the flour goes in. Use large eggs, as smaller or larger eggs change the dough’s moisture. Keeping them cold follows the temperature of the butter and helps the dough stay firm.
- Chopped walnuts — They add crunch and a toasted, earthy contrast to the sweet dough. Use fresh-tasting walnuts; stale ones can bring an unpleasant bitter note. Pecans work as a direct swap if you’d like a milder, sweeter crunch.
- Semisweet chocolate chips — Their shape holds up in the dough and gives you distinct chocolate pockets. If you prefer, use the same amount of chopped semisweet chocolate; the pieces melt into less uniform pools, but the chocolate flavor stays balanced against the brown sugar.
- Baking powder and baking soda — Both help these thick portions bake up with lift and a tender center. Check that they’re fresh if they’ve been open in the pantry for a long time; old leaveners can leave the cookies dense.
Mixing and Baking the Dough Without Losing Its Height
Whisk the dry ingredients evenly
Whisk the flour, baking powder, baking soda, and kosher salt together in a medium bowl before mixing the dough. This spreads the leaveners through the flour, so you don’t end up with a concentrated bite of baking soda or salt. Break up any visible lumps as you whisk. Set the bowl aside while you work on the butter and sugars.
Mix until clumpy, then add the eggs
Beat the cold butter with both sugars in a stand mixer fitted with the paddle attachment on medium speed for about 2 minutes. Scrape down the bowl as needed, and stop when the mixture looks combined and clumpy rather than expecting it to become light and fluffy. Beat in the eggs one at a time, letting each incorporate before adding the next. Add the flour mixture on low speed and stop as soon as no dry flour remains; mixing longer can make the cookies tougher.
Fold in the mix-ins and portion the mounds
Fold in the chopped walnuts and semisweet chocolate chips so they’re distributed through the dough. Divide it into eight equal portions, about 6 1/2 ounces each, and shape them into rough, tall mounds. Don’t flatten or smooth them into disks. Line two 18×13-inch rimmed baking sheets with parchment paper, then place four mounds on each sheet with plenty of space between them.
Bake until the edges are golden
Heat the oven to 400°F and bake one sheet at a time on the center rack for 12 to 15 minutes. Look for golden edges and tops that have set; the centers should still look soft when you take the sheet out. If the tops are still wet-looking, give them a little more time within the baking window rather than waiting for the centers to look fully firm. Let the cookies cool on the sheet before transferring them to a wire rack.
Easy Ways to Change the Chocolate or Crunch
Make a walnut-free chocolate chip version
Leave out the walnuts for a simpler cookie with more room for the semisweet chocolate to stand out. The cookies will have less crunch and a slightly less packed crumb. If you’re avoiding walnuts because of an allergy, check every ingredient and guard against cross-contact; removing the walnuts alone doesn’t make a kitchen or packaged ingredients allergy-safe.
Trade the walnuts for pecans
Use the same volume of chopped pecans in place of the walnuts. Pecans have a gentler, sweeter flavor, so the cookie tastes a little less earthy while keeping a crunchy bite. Fold them in just as you would the walnuts.
Use chopped semisweet chocolate
Replace the chips with the same amount of chopped semisweet chocolate. The chopped pieces make irregular pockets and streaks instead of neat, defined chips, giving the centers a more varied chocolate texture without changing the sweetness much.
Storage and Reheating
- Refrigerator: Store cooled cookies in an airtight container for up to 5 days. Chilling makes them firmer, so let one sit at room temperature before eating.
- Freezer: Freeze fully cooled cookies in an airtight container, with parchment between layers, for up to 2 months. Thaw at room temperature.
- Reheating: Warm a cookie briefly in the microwave if you want softer chocolate. Heat only until just warm; too long can make the center hot and the edges tough.
Questions I Get Asked About These Oversized Cookies
Levain Bakery Chocolate Chip Walnut Cookies
Ingredients
Equipment
Method
- Heat the oven to 400°F.
- Line two 18x13-inch rimmed baking sheets with parchment paper.
- Whisk the all-purpose flour, baking powder, baking soda, and kosher salt together in a medium bowl.
- Beat the cold unsalted butter, packed light brown sugar, and granulated sugar in a stand mixer with the paddle attachment on medium speed until combined and clumpy, about 2 minutes, scraping down the bowl as needed.
- Beat in the cold eggs one at a time, mixing until each is incorporated.
- Add the flour mixture on low speed and mix just until no dry flour remains.
- Fold in the chopped walnuts and semisweet chocolate chips.
- Divide the dough into 8 equal portions, about 6 1/2 ounces each.
- Shape the portions into rough, tall mounds without flattening.
- Arrange 4 mounds on each prepared baking sheet, spacing them well apart.
- Bake one sheet at a time on the center rack for 12 to 15 minutes, until the edges are golden and the tops are set while the centers remain soft.
- Cool the cookies on the baking sheet for 10 minutes.
- Transfer the cookies to a wire rack.
