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Levain Bakery Chocolate Chip Walnut Cookies

Levain Bakery chocolate chip walnut cookies bake at 400°F into tall, golden-edged mounds with soft centers, semisweet chocolate chips, and chopped walnuts. Bake the two sheets one at a time for oversized cookies with a rich, chunky texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 825
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup unsalted butter 2 sticks, cold and cut into 1/2-inch cubes
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, cold
  • 1.5 cups walnuts chopped
  • 2 cups semisweet chocolate chips

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 stand mixer

Method
 

  1. Heat the oven to 400°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Whisk the all-purpose flour, baking powder, baking soda, and kosher salt together in a medium bowl.
  4. 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.
  5. Beat in the cold eggs one at a time, mixing until each is incorporated.
  6. Add the flour mixture on low speed and mix just until no dry flour remains.
  7. Fold in the chopped walnuts and semisweet chocolate chips.
  8. Divide the dough into 8 equal portions, about 6 1/2 ounces each.
  9. Shape the portions into rough, tall mounds without flattening.
  10. Arrange 4 mounds on each prepared baking sheet, spacing them well apart.
  11. 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.
  12. Cool the cookies on the baking sheet for 10 minutes.
  13. Transfer the cookies to a wire rack.

Notes

Keep the butter cold and shape the portions into tall mounds without flattening for soft centers. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months. For a dairy-free swap, use plant-based butter and dairy-free chocolate chips.