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Copycat Levain Bakery Chocolate Chip Walnut Cookies

Two thick, chunky levain bakery chocolate chip cookies on a white plate, one broken to show the gooey center.
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Recreate the famous, oversized New York City bakery cookie at home. These cookies feature thick, dense centers, slightly crisp edges, and are loaded with chocolate chunks and walnuts for an indulgent experience.

Ingredients

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  • 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 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chunks (or large chips)
  • 1 cup chopped walnuts

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step builds structure for the thick cookie.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour and baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chunks and chopped walnuts by hand.
  7. For the signature thick shape, scoop the dough into very large balls, about 6 ounces each (use a large ice cream scoop or measure by weight). You should get 6 to 8 cookies.
  8. Place the dough balls onto the prepared baking sheets, leaving plenty of space between them. Do not flatten the dough.
  9. Bake for 13 to 15 minutes. The edges should look set and slightly golden, but the centers must look slightly underbaked and soft. This is key for the gooey center.
  10. Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. The residual heat finishes cooking the center.

Notes

  • For the best texture, chill the dough balls for at least 30 minutes before baking. This helps them hold their height.
  • Use high-quality chocolate chunks instead of standard chips for a more decadent, bakery-style melt.
  • If you prefer a slightly crispier edge, bake for an additional 1 to 2 minutes, but watch carefully to keep the center soft.

Nutrition

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