Copycat Walnut Chocolate Chunk Levain Cookies Recipe
Once you try this incredibly delicious and unique chocolate chip cookie, you will understand the craze! This recipe is a very close double of the infamous Levain chocolate chip cookie. Enjoy!
Ingredients
- 1¼ cups/280 g unsalted butter
- 1 lb/450 g dark chocolate (60-70%
- cacao)
- 1½ cups/230 g cake flour
- 2 cups/275 g all-purpose flour
- 2 tsp/8 g cornstarch
- 1½ tsp/5 g kosher salt
- ½ tsp/6 g baking soda
- 1¼ cup/285 g light brown sugar
- ½ cup/115 g granulated sugar
- 2 whole eggs
- 3 egg yolks
- 2 cups/165 g roughly chopped
- walnuts (preferably toasted*)
- About 1 tsp flaked sea salt (I use
- Maldon)
- To Toast Walnuts: Heat oven
- to 300˚F. Place the walnuts on
- a cookie sheet and bake for 30
- minutes. Remove and let cool.
- Store in the freezer.
Instructions
- 1
Melt the butter, set aside to cool a little.
- 2
Chop the chocolate into small uneven pieces, set aside.
- 3
In a medium-size bowl, whisk together both the cake and all-purpose flours, cornstarch, salt and baking soda.
- 4
In a standing mixer fitted with the whisk attachment, mix together brown sugar and sugar on medium speed. Slowly stream in melted butter.
- 5
Slowly add whole eggs and yolks, one at a time, and mix until you have a smooth homogenized mixture. Remove the whisk attachment and switch to the paddle attachment.
- 6
Slowly add flour mixture and combine until the mixture is smooth.
- 7
By hand, fold in the walnuts and chocolate pieces.
- 8
Cover and chill dough in the fridge for 45 minutes (or longer).
- 9
Scoop LARGE balls (6 oz/ 170 g) of dough and place all of them on one cookie sheet. (I use a 4-oz disher or ice cream scoop to make heaping scoops of dough.) The balls should be TALL, similar to a generous ice cream scoop. Refrigerate for 25 minutes (or longer) before baking.
- 10
In the meantime, preheat the oven to 400˚F CONVECTION, and prepare three cookie sheets with parchment paper. (If you don’t have three cookie sheets, you can bake the cookies in batches. Best to leave the cookie balls in the fridge while baking the first batch.)
- 11
Transfer the cookie balls to the parchment-lined sheets so that you have only 4 balls per sheet.
- 12
Bake for 10-13 minutes or until lightly browned on the outside; the inside should be chewy and just baked.
- 13
Place the entire sheet on a cooling rack and immediately sprinkle with flaked sea salt. Let cool on the sheet for 5 minutes or so and then transfer the cookies directly onto a cooling rack. Makes 12
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Copycat Walnut Chocolate Chunk Levain Cookies?
This Copycat Walnut Chocolate Chunk Levain Cookies recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 21 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this copycat walnut chocolate chunk levain cookies in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.