Levain Bakery Chocolate Chip Walnut Cookie Recipe: A Copycat Delight
Craving those famous, bakery-style Levain cookies? Look no further! This Levain Cookie Recipe is your ticket to recreating those thick, massive, and utterly irresistible chocolate chip and walnut cookies right in your own kitchen. These cookies are famous for a reason – their perfect blend of textures and flavors is simply divine.
Author’s Notes: My Levain Cookie Obsession
My love affair with Levain Bakery began during a work trip to Chicago a few years ago. My friends and I ordered a variety of cookie flavors, paired them with Jeni’s ice cream, and indulged in a cookie feast back at our hotel. It was a night of pure bliss, and I was instantly hooked on those incredible cookies.
Months later, I surprised my husband with a trip to Chicago, eager to share all my favorite spots. Levain Bakery was, of course, at the top of our list. We sampled my tried-and-true favorites, along with a few new additions. The classic chocolate chip walnut cookie was a must-have, and it quickly became my husband’s absolute favorite.
He challenged me to recreate the chocolate chip walnut Levain Cookie Recipe back home, and after countless attempts and adjustments, I finally cracked the code. These copycat cookies are everything you could ask for: huge, thick, chewy, and incredibly delicious. The best part? They’re surprisingly simple to make.
The Secret to Perfect Levain Cookies: Key Ingredients
To achieve that signature Levain cookie texture and flavor, quality ingredients are crucial. Here’s a breakdown of the key components:
| Ingredient | Tip |
|---|---|
| Butter | Melt the butter and allow it to cool completely before mixing. This prevents the cookies from spreading too much and helps maintain their thickness. |
| Brown Sugar | Use soft, fresh brown sugar. Its moisture content contributes significantly to the cookie’s chewy texture. If your brown sugar is clumpy, it can affect the final result. |
| Cake Flour & All-Purpose Flour | The combination of these two flours is key to achieving that iconic bakery-style texture. Do not substitute or use DIY cake flour, as it won’t yield the same results. |
| Baking Soda, Baking Powder & Salt | Using both leavening agents provides lift while maintaining the dense, satisfying texture characteristic of Levain cookies. Salt balances the sweetness and enhances the overall flavor profile. |
| Chocolate Chips & Walnuts | Opt for high-quality chocolate chips and coarsely chopped walnuts to ensure a burst of flavor in every bite. Toasting the walnuts beforehand intensifies their flavor and adds a delightful crunch. |
Step-by-Step Guide to Making Your Own Levain Cookies
Ready to bake? Follow these simple steps to create your own batch of unforgettable Levain-inspired cookies:
- Melt Butter: Melt the butter in the microwave or on the stovetop, then let it cool completely until it’s no longer warm.
- Mix Wet Ingredients: In a large bowl, combine the cooled butter and brown sugar. Stir until well combined. Then, add the egg and vanilla extract, mixing until the mixture is smooth and creamy.
- Add Dry Ingredients: Gradually add the baking soda, baking powder, salt, cake flour, and all-purpose flour to the wet ingredients. Stir until just combined – be careful not to overmix.
- Fold in Mix-ins: Gently fold in the chocolate chips and coarsely chopped walnuts until they are evenly distributed throughout the dough.
- Portion Dough: Use a large cookie scoop or a measuring cup to portion out the dough into large balls. Aim for each cookie dough ball to be around ½ cup in size.
- Chill Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for a minimum of 45 minutes, or up to 24 hours. Chilling is crucial for developing the flavor and preventing the cookies from spreading too thin during baking.
- Bake Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Place the chilled cookie dough balls on the prepared baking sheet, leaving enough space between each cookie for spreading. Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers appear set but still slightly soft.
Tips for Storing Your Homemade Levain Cookies
To keep your Levain cookies fresh and delicious, consider these storage tips:
Freeze the Dough, Not the Baked Cookies
Baked cookies tend to dry out over time. Freezing the dough ensures that your Levain Cookie Recipe remains thick and chewy when baked.
To freeze, shape the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough balls to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.
When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake straight from frozen, adding a few extra minutes to the baking time until the edges are lightly browned and the centers are soft.
More Amazing Cookie Recipes:
Bakery Style Chocolate Chip Cookies
Chocolate Cookies Recipe
Oatmeal Cookies Recipe
Chocolate Crinkle Cookies
Detailed Levain Cookie Recipe
Ingredients:
- 8 tablespoons unsalted butter, melted and cooled
- 1 cup light brown sugar, tightly packed
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 cup all-purpose flour
- ⅔ cup cake flour
- ⅔ cup chocolate chips (milk, semi-sweet, or dark)
- ⅓ cup coarsely chopped walnuts, toasted
Instructions:
- Melt the butter in a microwave-safe bowl. Let it cool for about 5 minutes. Hot butter will melt the sugar and cause greasy cookies. Once cooled to room temperature, whisk or use an electric hand mixer to mix in the brown sugar until fully combined. Add the egg and vanilla and whisk until smooth and creamy.
- Add the baking soda, baking powder, and salt and whisk until smooth. Add the properly measured cake flour and all-purpose flour, mixing just until combined. The dough will be thick, but should not be dry. Do not overmix. Gently fold in the chocolate chips and walnuts.
- Use a 1/2 cup measuring cup to divide the dough evenly to form 5 large dough balls. Place on a parchment paper lined pan in the fridge for 1 hour.
- Preheat the oven to 325°F. Line a sheet pan with a silicone baking mat and do not use foil. I have found parchment is too thin and can cause the bottoms to brown too quickly. Place 3 dough balls on the pan at a time, spacing them well apart. Bake for 13-20 minutes, erring on the side of underbaking for soft, chewy cookies. The cookies will continue to set as they cool. Visual cues: The tops should look set, not wet or gooey.
- Remove the cookies from the oven and work quickly to gently press the edges of each cookie inward using the back of a metal spatula. If desired, press a few extra chocolate chips or walnuts onto the tops. Let the cookies cool on the pan for 10 full minutes, then transfer to a cooling rack with a metal spatula. If you like a salty-sweet finish, sprinkle a few flakes of salt on top while the chocolate is still soft.
Recipe Notes:
- Cake Flour: Cake flour gives these cookies a softer, more tender crumb. Using both cake flour and all-purpose flour creates the bakery-style texture. Do not substitute or use homemade cake flour. It will not work the same. Too much flour leads to cakey/dry cookies. Don’t pack flour into the measuring cup and make sure to level off the top. If you have a food scale, swap to grams and use those measurements for accuracy.
- Toasting Walnuts: I recommend toasting the walnuts first. Let them cool, then coarsely chop.
- Storage: These cookies are best fresh but will keep up to 1 week in an airtight container at room temperature. Rewarm in short 10 to 15 second bursts.
- Freezing: Freeze the dough, not the baked cookies. Freeze dough balls until solid, then store in an airtight container for up to 3 months. Bake from frozen, adding a few extra minutes until edges are lightly browned and centers are soft.