Ultimate Levain-Style Thick Chocolate Chip Walnut Cookies

Ultimate Thick Chocolate Chip Cookies Recipe - Inspired by Levain Bakery

Indulge in these mouthwatering, oversized chocolate chip walnut cookies packed with walnuts and inspired by the famous Levain Bakery in NYC. With their thick, gooey centers and crispy edges, these cookies are a chocolate lover’s dream come true.

The Secret to Super Thick Cookies

Creating cookies this thick doesn’t require any unusual ingredients or techniques. The key is adjusting the ratio of sugar to flour. By reducing the sugar content relative to flour, these cookies maintain their shape and height during baking, resulting in an irresistibly thick and chewy texture.

Choosing the Perfect Chocolate

The star of these cookies is undoubtedly the chocolate. For the best flavor, use high-quality chocolate chips with 55-70% cocoa solids. Mix and match different brands to create a complex flavor profile that ranges from deep and earthy to bright and tangy. This blend of chocolates elevates these cookies from good to extraordinary.

Classic Method, Extraordinary Results

While the ingredient ratios may be unique, the method for making these cookies is classic. Proper creaming of butter and sugar is crucial for achieving the perfect texture. After adding eggs, flour, chocolate chips, and walnuts, the dough is divided into massive 6-ounce portions that are sure to impress.

Perfecting the Bake

Due to their size, determining when these cookies are done can be tricky. Use a digital thermometer to check for an internal temperature between 175°F and 185°F (79-85°C). This ensures your cookies are baked to perfection, whether you prefer a gooey center or a more thoroughly baked cookie.


  • 4 ounces unsalted American butter (about 1/2 cup; 113g), softened to about 65°F (18°C)
  • 4 ounces light brown sugar (about 1/2 cup, firmly packed; 113g)
  • 3 1/2 ounces white sugar, preferably well toasted (about 1/2 cup; 100g)
  • 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
  • 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight (plus more for sprinkling, if desired)
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of grated nutmeg
  • 2 large eggs (about 3 1/2 ounces; 100g), straight from the fridge
  • 10 ounces all-purpose flour (about 2 1/4 cups, spooned; 283g), such as Gold Medal
  • 15 ounces assorted chocolate chips (about 2 1/2 cups; 425g), not chopped chocolate
  • 8 1/2 ounces raw walnut pieces or lightly toasted pecan pieces (shy 1 3/4 cups; 240g)


  1. Prepare the dough: In a stand mixer with paddle attachment, combine butter, sugars, vanilla, salt, baking powder, baking soda, and nutmeg. Mix on low, then increase to medium and beat until light and fluffy (about 8 minutes). Add eggs one at a time, then mix in flour. Fold in chocolate chips and nuts until evenly distributed.
  2. Portion and chill: Divide dough into 8 equal portions (about 6 ounces/170g each) and shape into balls. Wrap in plastic and refrigerate for at least 12 hours or up to 1 week.
  3. Bake: Preheat oven to 350°F (180°C) with rack in middle position. Line a baking sheet with parchment paper. Place up to 4 cold dough balls on the sheet, leaving ample space between them. Sprinkle with extra salt if desired.
  4. Check for doneness: Bake for about 22 minutes, until puffed and lightly brown. Internal temperature should be between 175°F and 185°F (79-85°C). Adjust baking time in future batches to achieve your preferred consistency.
  5. Cool and enjoy: Let cookies cool on the baking sheet until they reach 100°F (38°C) or cooler. Savor while still warm for the ultimate indulgence!

Pro Tips

  • For best results, use commercial chocolate chips rather than chopped chocolate.
  • Experiment with different combinations of chocolate chip brands and cocoa percentages to find your perfect flavor blend.
  • These cookies are at their prime when freshly baked, so consider baking only what you’ll eat within a day or two.

Make-Ahead and Storage

Portioned dough can be refrigerated for up to 1 week or frozen for up to 6 months. Thaw frozen dough in the refrigerator before baking. Baked cookies can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in a 350°F (180°C) oven before serving for that fresh-baked taste.

Nutrition Facts (per serving)

Nutrition Facts
Servings: 8
Amount per serving
Calories 818
% Daily Value*
Total Fat 51g 65%
Saturated Fat 19g 94%
Cholesterol 77mg 26%
Sodium 682mg 30%
Total Carbohydrate 92g 33%
Dietary Fiber 7g 25%
Total Sugars 57g
Protein 10g
Vitamin C 0mg 2%
Calcium 125mg 10%
Iron 5mg 25%
Potassium 398mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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