Collection: Levain Copy Cat Recipe

🍪 Levain Bakery Copycat Chocolate Chip Walnut Cookies

Ingredients (makes about 8 large cookies):

• 1 cup (2 sticks) cold unsalted butter, cut into small cubes

• ¾ cup light brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 1½ cups all-purpose flour

• 1½ cups bread flour (for structure and chew)

• 1 tsp baking soda

• ½ tsp baking powder

• 1 tsp kosher salt

• 2 cups semi-sweet or dark chocolate chips

• 2 cups walnuts, roughly chopped

Instructions:

1. Preheat oven to 410°F (210°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, cream the cold butter, brown sugar, and granulated sugar together for 3–4 minutes until light and fluffy.

3. Add eggs one at a time, mixing just until combined. Don’t overmix.

4. In a separate bowl, whisk together all-purpose flour, bread flour, baking soda, baking powder, and salt.

5. Gradually mix dry ingredients into the wet ingredients until just combined.

6. Fold in the chocolate chips and chopped walnuts.

7. Divide the dough into 8 large portions (about 6 oz each). Form rough, tall mounds rather than flattened balls—this helps keep the center gooey and thick.

8. Chill dough mounds for 15–30 minutes (optional, but helps them keep shape).

9. Bake for 9–11 minutes, or until the tops are golden brown but the centers still look slightly underbaked. Don’t overbake!

10. Let them rest on the baking sheet for at least 10–15 minutes before eating—they’ll finish setting while staying soft inside.