Hello! I'm Cassandre, and today on Caramel Loafing, I’m thrilled to share one of the most indulgent American-style treats: Levain-Style Chocolate Chip Walnut Cookies.
Inspired by the iconic New York bakery Levain, these ultra-thick and chunky chocolate chip walnut cookies are bold, rich, and deeply satisfying. Unlike delicate French cookies like our Langues de Chat, American soft-baked cookies are unapologetically rustic and sweet—and we absolutely love it.
Let’s be honest: they’re not the prettiest cookies. But once you bite into the crisp exterior and melty chocolate center, you’ll understand why they’ve become a cult favorite. Perfect for study breaks or late-night work marathons, these cookies offer instant comfort.
There are many takes on American soft cookies, but this version—a copycat of Levain’s Chocolate Chip Walnut—is hands down the best we’ve tried. Maybe it’s our love for that perfect pairing of bittersweet chocolate and toasted walnuts, or maybe it’s the almost doughy center. Either way, it’s dangerously delicious. Honestly, we’d even be tempted to swap out the cinnamon filling in a cinnamon roll for this chocolate-walnut combo.
These cookies are much thicker than your average soft-baked cookie and are best enjoyed slightly warm. The edges are golden and crisp, the inside soft and gooey with molten chocolate chunks. That said, we also found them incredibly tasty when chilled straight from the fridge.
If you’re a cookie lover or simply someone who understands the comforting magic of a freshly baked dessert, you need to give these American-style soft cookies a try. They’re easy, irresistible, and truly satisfying.
More chocolate favorites for the sweet-toothed:
Recreate Michelin-starred chef Joël Robuchon’s classics with our Chocolate Mousse and Baked Chocolate Custard. Or try our foolproof Classic French Chocolate Cake. And don’t miss the ultimate gooey goodness of our Chocolate Brownies.
Levain-Style Chocolate Chip Walnut Cookie Recipe
Ingredients
Yield: 6 large 4 oz (113 g) cookies (or 4 jumbo 6 oz / 170 g cookies)
- Cold unsalted butter, cubed – 112g (3.95 oz)
- Granulated sugar – 50g (1.76 oz)
- Light brown sugar (or muscovado) – 75g (2.65 oz)
- Cake flour – 70g (2.47 oz)
- All-purpose flour – 105g (3.70 oz)
- 1 large egg
- Baking powder – 2g (0.07 oz)
- Baking soda – 2g (0.07 oz)
- Salt – 2g (0.07 oz)
- Walnuts – 82g (2.89 oz)
- 64% dark chocolate discs – 150g (5.29 oz)
Curious about the nutrition facts? Try our Dessert Nutrition Calculator to analyze this recipe.
Instructions
- Sift together the cake flour, all-purpose flour, baking soda, and baking powder. Add salt and mix well. Set aside.
- Roughly break the walnuts in half by hand.
- Lightly beat the egg.
- In a large mixing bowl, combine the cold cubed butter, granulated sugar, brown sugar, and egg. Mix on low speed just until combined—no need to cream or aerate the mixture.
- Add the sifted dry ingredients and mix on low speed until a dough forms. Use a spatula to scrape down the bowl and ensure all the flour is incorporated.
- Fold in the chocolate and walnuts evenly, being careful not to overmix or compress the dough.
- Cover the dough with plastic wrap, pressing it directly against the surface, and chill in the refrigerator for 15 minutes to make it easier to shape.
- Divide the dough into 6 portions of about 113g (4 oz) each. Shape into tall mounds without smoothing the surface. For a Levain-style jumbo cookie, use 170g (6 oz) per cookie and divide into 4 portions instead.
- Cover shaped dough with plastic wrap and chill for another 45 minutes. This helps the cookies stay tall and not flatten during baking.
- Preheat oven to 428°F (220°C). Bake 3 cookies at a time for 12–14 minutes. Leave at least 2 inches of space between cookies for even baking. If your oven is large enough, you can bake 4 at once.
- Let the cookies cool on the baking sheet for 30 minutes. Enjoy them slightly warm for the best texture. If eating later, reheat in a 300°F (150°C) oven for 8 minutes to revive the gooey center—or enjoy them chilled straight from the fridge!
Watch the full tutorial here: Levain-Style Chocolate Chip Cookies (Full Recipe Video)