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These are the BEST chunky chocolate chip Levain cookies with walnuts. My go-to recipe for soft and unbelievably easy chunky chocolate chip cookies. Ready in under 20 minutes!
Why Make These Levain Cookies
These nutty, chocolate chip cookies on steroids, because they are so big and delicious.
- Quick. They bake up in about 12 minutes or less. Cookies loaded with chocolate chips, pecans and walnuts.
- Great Texture. Perfectly sweet, crispy on the outside and soft and chewy on the interior. The perfect Chunky Chocolate Chip Cookie.
- These are kid approved! My sweet 7 year old neighbor made these with me while testing and she loved them. This is also a kid friendly recipe if you’d like to have your kids help in the kitchen.
Ingredient Notes
- All Purpose Flour. Gluten free all purpose flour will also work great.
- Brown Sugar. Light or dark brown will work.
- White Granulated Sugar. Both are needed!
- Butter. This recipe has butter in it, you can use plant based butter as well.
- Eggs.
- Corn Starch & Baking Soda.
- Vanilla Extract. For flavor.
- Chocolate Chips. Any will do, I prefer semi sweet.
- Walnuts & Pecans. I love this combo! But use what you have.
Steps To Make These Chunky Chocolate Chip Cookies
- Step One. Set your oven to 400º. In a medium large bowl, whisk together flour, starch, baking soda, salt.
- Step Two. In a stand mixer or with a hand mixer, cream together brown and white sugar with cold butter. The cold butter creates the chunky texture in the cookies. Once that’s creamed, add in the eggs and vanilla.
- Step Three. Slowly mix the flour into the creamed sugar and egg mix in the stand or hand mixer. You make need to stop and scrape the sides a bit. Next, mix in the chips and nuts mix on low. Next, line a cookie sheet with parchment paper, make 2.5 inch – 3 inch sized cookie balls. Try not to overwork dough. Place them about 1.5 – 2 inches apart. Place in the center rack and back for 10 – 12 minutes or until the tops are slightly browning.
- Step Four. Take the cookies out and let them cool for about 5 minutes then transfer to a cooling rack to prevent over cooking.
- Step Five. Sprinkle with sea salt for extra goodness!
Recipe Tips For Chunky Chocolate Chip Cookies
- Try not to overcook. They get browned on the outside quickly due to high heat. The center will be soft but cooked enough that they will be safe to enjoy with a doughy center.
- To make the cookies “prettier” place a few chocolate chips on the top of the dough balls and gently press.
- Other add in ideas: M&Ms, chopped snickers or other chocolate candies, butterscotch chips and so on.
Recipe FAQ’s
How long will these cookies keep?
On the counter for 4 days covered, in the fridge in an airtight container for 7 days and freeze for up to 3 months.
Can I skip the nuts?
Yes, absolutely you can enjoy these nut free.
Other Cookie Recipes To Try
Dessert
Pumpkin Pie Spice Cookies
Dessert
Coffee Cookies
Dessert
Almond Lemon Cookies
Dessert
Carrot Cake Oatmeal Cookies
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Copycat Levain Style Chocolate Chip Cookies
These are the BEST Chunky chocolate chip, walnut cookies. My go-to recipe for soft and unbelievably easy cookies. Impress your friends and family away with these lush Levain style cookies. Ready in under 20 minutes!
Ingredients
- 3 cup all purpose flour
- 1 tsp corn starch or arrow root powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup brown sugar
- ½ cup granulated white sugar
- 1 cup cold butter, *see notes to make this healthier
- 2 eggs
- 1 tsp vanilla extract
- 1½ cup chocolate chips
- 1½ cup walnuts
- ½ cup pecans, optional
Instructions
- Set oven to 400º. In a medium large bowl, whisk together flour, starch, baking soda, salt.
- In a stand mixer or with a hand mixer, cream together brown and white sugar with cold butter. The cold butter creates the chunky texture in the cookies. Once that's creamed, add in the eggs and vanilla.
- Slowly mix the flour mix into the creamed sugar and egg mix in the stand or hand mixer. You make need to stop and scrape the sides a bit. Next, mix in the chips and nuts mix on low. Next, line a cookie sheet with parchment paper, make 2.5 inch – 3 inch sized cookie balls. Try not to overwork dough. Place them about 1.5 – 2 inches apart. Place in the center rack and back for 10 – 12 minutes or until the tops are slightly browning.
- Take the cookies out and let them cool for about 5 minutes then transfer to a cooling rack to prevent over cooking
Notes
*use plant butter if making dairy free
*Simply replace 1/2 c of the butter with 1/2 cup of applesauce (1/2 c butter + 1/2 cup applesauce) and only use one egg. Leave all the other ingredients the same and you will have HALF the calories of the regular recipe.
*gluten free all purpose and arrow root powder will work if GF
Recipe Tips
- Try not to overcook. They get browned on the outside quickly due to high heat. The center will be soft but cooked enough that they will be safe to enjoy with a doughy center.
- To make the cookies “prettier” place a few chocolate chips on the top of the dough balls and gently press.
- Other add in ideas: M&Ms, chopped snickers or other chocolate candies, butterscotch chips and so on.
Nutrition
Calories: 673kcal | Carbohydrates: 75g | Protein: 8g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 462mg | Potassium: 190mg | Fiber: 3g | Sugar: 42g | Vitamin A: 866IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
These are the best cookies I’ve ever made. No reason to use another chocolate chip cookie recipe. I do cut the recipe in half otherwise I’d be as big as a house. These cookies are dangerous! 😄