Levain Chocolate Walnut Cookies

By Ben · cooked up in Sprig

Cold dough hits a hot oven and creates these impossibly thick cookies with crispy edges and centers that stay soft for days. Dark chocolate chunks and toasted walnuts pack every bite, while a touch of cornstarch keeps the texture perfectly chewy. The smell of brown butter and vanilla fills your kitchen like the famous New York bakery, making these ideal for weekend baking sessions or impressive gifts.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon coarse sea salt

• 1 cup unsalted butter, melted and cooled slightly
• 3/4 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

• 8 ounces dark chocolate, chopped into chunks
• 1 1/2 cups walnut halves, toasted and roughly chopped

Instructions

1. Preheat oven to 410°F and line two large baking sheets with parchment paper.
2. Toast walnut halves in a dry skillet over medium heat for 3-4 minutes until fragrant, then roughly chop and set aside to cool.
3. In a medium bowl, whisk together flour, cornstarch, baking soda, and sea salt until combined.
4. In a large bowl, whisk melted butter with both sugars until smooth, about 1 minute. Add eggs one at a time, then vanilla extract, mixing well after each addition.

1. Add the flour mixture to the butter mixture and stir with a wooden spoon until just combined - don't overmix.
2. Fold in chocolate chunks and toasted walnuts until evenly distributed throughout the dough.
3. Using a 1/4 cup measure or large cookie scoop, portion dough into 12 large mounds and place 3 inches apart on prepared baking sheets.
4. Bake for 11-13 minutes until edges are golden brown but centers still look slightly underdone. Let cool on baking sheets for 5 minutes before transferring to a wire rack.

Chef's tips

Nutrition (per serving, estimated)

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