One day, while randomly scrolling through Instagram, I stumbled upon a photo of a ginormous cookie split in half, perfectly crisp on the outside, and gooey in the middle. This said cookie was from Levain Bakery, a famous bakery in New York. Now, as romantic as it may sound, flying to New York for a cookie is definitely bonkers. So I opened Google instead and typed in “Levain Bakery cookie copycat recipe”.
I love nuts! Peanuts, almonds, cashews, macadamia nuts, pecans… I love them in chocolates, cakes, ice cream, brownies… So it’s no surprise that I love nuts in cookies too! This cookie is loaded with walnuts and chocolate chips, soft in the middle and crisp on the outside. If you’re nuts (pun intended) about soft cookies or just cookies in general, you have to try this recipe.
Chocolate Chip Walnut Cookie (mini version)
Original recipe here
- 1 cup butter cut into tablespoons
- ¾ cup light brown sugar
- ½ cup sugar
- 2 eggs
- 1 cup cake flour
- 1¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon coarse sea salt
- 1-2 cups walnuts*
- 1-2 cups semi-sweet chocolate chips**
*The original recipe calls for regular unchopped walnuts, but I chopped mine because I made a mini version and I didn’t want large chunks of walnuts.
**You can use about 1-2 cups of walnuts and chocolate chips, depending on your preference if you like it more nutty or chocolatey or both.
- Preheat oven to 400 degrees and set rack in the middle of the oven.
- In a bowl, combine cake flour, all-purpose flour, baking powder, baking soda, and salt. Give it a quick whisk then set aside.
3. On a separate bowl, beat sugars and butter until smooth. Mix until butter pieces are no longer visible.
4. Add the eggs and beat mixture just until incorporated with butter and sugar.
5. Add the cake flour, all-purpose flour, baking powder, baking soda and salt mixture. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together. Do not overmix.
6. Add walnuts and chocolate chips then fold until they are mixed into the batter.
7. Refrigerate dough for 30-60 minutes.
8. Shape the dough using your hands, you don’t need them to be perfect! (I made a mini version so I made a slightly bigger golf ball size dough.) Do not flatten the dough.
9. Line cookie sheet with parchment paper, bake 6 cookies per pan for 5-7 minutes or until the top and bottom is a bit golden. Do not overbake
10. Let them cool for 15 minutes on the pan after taking them out of the oven to set.
Now place cookies on a plate, grab your camera, then take a picture of your work, because this deserves to be documented.