Description
If you’re craving a warm, gooey treat, these Copycat Levain Bakery Chocolate Chip Cookies are an absolute must-try! Known for their oversized, thick texture, each cookie is loaded with semi-sweet chocolate chips and crunchy walnuts, creating a delightful balance of flavors. Perfectly baked with golden edges and a soft center, these cookies will satisfy any sweet tooth. Whether you’re sharing them at a gathering or indulging solo, this easy recipe guarantees delicious results every time.
Ingredients
Scale
- 1 cup unsalted butter (cold, cubed)
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 1 ½ cups cake flour
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- 2 cups walnuts (roughly chopped)
Instructions
- Preheat the oven to 400°F and line baking sheets with parchment paper.
- In a stand mixer, cream cold butter with light and granulated sugars until light and creamy.
- Add eggs one at a time, mixing thoroughly.
- Whisk together cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in chocolate chips and walnuts evenly.
- Divide dough into 9 equal portions (6 ounces each), shape into balls without flattening, and refrigerate for at least 30 minutes.
- Bake cookies for about 10–11 minutes or until golden brown around the edges but slightly underbaked in the center.
- Allow cookies to cool on sheets for about 10–15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (170g)
- Calories: 660
- Sugar: 38g
- Sodium: 220mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 79g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg