Levain chocolate walnut cookie

The iconic Levain Bakery in New York City has long been a destination for cookie lovers. Their signature chocolate walnut cookie, with its crispy edges and chewy center, is a masterclass in texture and flavor. This recipe is my take on that beloved classic, with a generous helping of semi sweet chocolate chips and roasted walnuts adding depth and complexity to each bite.

Iram Mansoor

LEVAIN CHOCOLATE WALNUT COOKIE

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The iconic Levain Bakery in New York City has long been adestination for cookie lovers. Their signature chocolate walnut cookie,with its crispy edges and chewy center, is a masterclass in textureand flavor. This recipe is my take on that beloved classic, with agenerous helping of semi sweet chocolate chips and roasted walnutsadding depth and complexity to each bite.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Servings: 9 Cookies

Course: Snack

Ingredients Equipment Method Video Notes

Ingredients

 

US CustomaryMetric

 

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• 21/4 cups all-purpose flour
• 1 ½ teaspoon teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 3/4 cups dark brown sugar
• 1/4 cup granulated sugar
• 2 cold eggs
• 2 teaspoon vanilla extract
• 1 cup unsalted butter, slightly softened
• Pinch of salt
• 2 cups semi-sweet chocolate chips
• 11/2 cups roasted walnuts, chopped

Equipment

• Oven

Method

 

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cornstarch. Set aside.
3. In a large bowl, use an electric mixer to cream together brown sugar, granulated sugar, and butter until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract. For 3-4 minutes until the batter turns pale in color and the sugar is well incorporated.
5. Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix.
6. Stir in chocolate chips and walnuts.
7. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 4 inches of space between each cookie. Top it with more chocolate chips and walnuts.
8. Bake for 13-16 minutes or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

• Use room temperature ingredients, measure accurately, and don’t overmix.
• Bake at the right temperature and don’t overbake.

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