These thick, Levain style chocolate chip cookies with walnuts are loaded with chocolate and are soft and tender on the inside. Chocolate and nut lovers rejoice!
Not everyone likes nuts in their chocolate chip cookies, but personally I love a good chocolate chip walnut cookie recipe.
These thick cookies may not be from Levain bakery but they are loaded with toasted crunchy walnuts and semi-sweet chocolate chips.
If you prefer dark chocolate that’s OK, too. Just make these easy chocolate chip walnut cookies and I promise you will have one perfect chocolate chip cookie.
Everyone has their favorite chocolate chip cookie recipe and these are high on my list. Not one went to waste.
This is one good cookie!
These cookies are thick and soft on the inside and rank high as one of the best chocolate chip cookie recipes I know.
I mean after all, so many cookie recipes and not enough time!
If you are a fan of nuts and I know I am one, this batch of cookies is just for you.
Yes, you can add nuts to most any chocolate chip cookie recipe, but this thick cookie holds them well.
To make a giant cookie requires making cookie dough balls with a large cookie scoop or a 1/4 c measure, which only makes about 10 of these.
You can make them smaller but for the Levain copycat version they must be giant cookies!
What is a Levain cookie?
Well, I’ve never had the real thing but this famous bakery from New York opened in 1995 by two women triathletes, quickly won cookie lover’s hearts with their famous, gooey middle, 6 oz cookies.
Apparently these popular chocolate chip cookies are now sold frozen at certain grocers but I’m not sure they have made it yet to Denver…but you can bet I’ll be looking!
This isn’t a classic Tollhouse cookie-not the thin and crispy Tate version either-but giant chunky chocolate chip cookies!
Chocolate Chip Walnut Cookies:
Begin by lining a cookie sheet with parchment paper.
Don’t forget to toast the walnuts. Toasting brings out so much flavor.
Make sure your butter is at room temperature so that when you cream it with the white sugar and dark brown sugar it will get nice and fluffy!
I use a stand mixer but if you have a strong hand mixer, it should work too.
Now it’s time to add the vanilla extract and a large egg.
Next up are the dry ingredients. This recipe is pretty standard except that it requires cornstarch.
Cornstarch helps create structure which keeps the cookies nice and thick, plus it makes the insides nice and soft!
What kind of chocolate chips should you use? I love the chocolate chunks at Trader Joe’s but any high quality chocolate chip will do.
Make sure to chill the dough so it doesn’t spread. Chilling the dough also helps create more flavor by allowing the flour cells to hydrate.
Place the balls of dough on a lined baking sheet and bake in a preheated oven.
Don’t overbake. These will be light colored cookies with slightly golden edges.
Let the baked cookies cool on the cookie sheet for 10 minutes before transferring to a wire rack.
For best results, make sure not to place the cold dough on a warm cookie sheet.
I’m sure not going to stop you from biting into a warm chocolate chip cookie loaded with melty chocolate.
These might not be my favorite chocolate chip cookies but they are still some of the best chocolate chip cookies I know!
Unbaked cookie dough balls can be frozen. Just make sure to bake them for an extra minute.
If this is your first time baking these big cookies, please know that this is an easy recipe.
And whatever you do, get ready to make your next batch. I know you will want too!
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These thick and soft chocolate chip cookies hold walnuts well. Which is a great thing for nut lovers!
2 c all purpose flour
2 t cornstarch
1 t baking soda (3/4 t at high altitude)
1/2 t salt
3/4 c unsalted butter -at room temperature
1 large egg – at room temperature
3/4 c packed brown sugar
1/4 c white sugar
2 t vanilla extract
1 c chocolate chips – dark or semisweet
1 c toasted walnuts – rough chop
Begin by toasting walnuts. Spread walnuts in an even layer in a small baking dish or pie tin and toast for 7 – 10 minutes at 350 or until nuts are fragrant. Once you smell them, they should be done. Do not let them burn! Cool.
Beat butter and both sugars together on medium speed in a stand mixer until creamy and fluffy-about 5 minutes. Add vanilla and egg and beat on medium high for about one minute.
Combine flour, cornstarch, baking soda and salt in a large mixing cup. Aerate with a fork and then add to mixing bowl. Stir in a bit so that when you turn the mixer on the flour doesn’t go flying everywhere. OR cover mixing bowl with a clean dish towel while slowly mixing flour in until it blends into the mixture.
Stir in cooled walnuts and chocolate chips, but do not overmix.
Chill the dough for at least one hour and even up to two days.
When ready to bake, preheat the oven to 350. Line two baking sheets with parchment paper or use a silicon mat. Divide dough into 10 equal sized portions, of about 1/4 c each. (I made smaller cookies of about 2 T each.)
Bake the large cookies for 11-13 minutes. Do not overbake.
Let the cookies cool for 10 minutes before transferring to a wire rack to cool.
Cookies and unbaked cookie dough balls can be frozen. Unbaked cookie dough balls should be baked for 1 extra minute.
Keywords: chocolate chip walnut cookies, cookies with walnuts, thick chocolate chip cookies