Copycat Levain Chocolate Chip Walnut Cookie

My instructions say to make 3-ounce cookies, but sometimes I like to make gigantic ones (like the one pictured). This one is 6 ounces, and I bake it for about 5 minutes longer.

My take on Levain cookies is long overdue, but I finally decided to make these as finals season wraps up and Sophie enters stressful midterm season. After looking at multiple recipes online and Levain Bakery’s video on Youtube for inspiration, I made these giant cookies. They’re no diet food, but they’re a perfect comfort food and quite honestly the best cookies I’ve ever had: crispy on the outside, chewy and slightly under-baked on the inside, and full of melted chocolate and crunchy walnuts. Have a go at the recipe, and you won’t be disappointed!

Copycat Levain Chocolate Chip Walnut Cookies
Prep Time: 15 mins
Cook Time: 15 mins
Yield: 18 cookies

Ingredients

• 2 sticks (220 g) cold butter, cubed
• 200 g white sugar
• 100 g light brown sugar
• 2 large eggs
• 360 g all purpose flour
• 1 tbsp cornstarch
• 3/4 tsp baking soda
• 3/4 tsp salt
• 340 g chocolate chips
• 250 g chopped walnut halves
  
  

Directions

1. Preheat oven to 350°F and line baking tray.
2. Cream butter and sugars in a large bowl for 5 minutes until well combined.
3. Add eggs, one at a time and whisk in.
4. Sift in flour, cornstarch, baking soda, and salt. Stir until just combined.
5. Stir in chocolate chips and walnuts.
6. Form 18 3-ounce loosely packed balls of cookie dough.
7. Place cookie dough balls 3 inches apart on baking sheet. Bake for 15 minutes in the middle oven rack.
8. Cool for 10 minutes on the baking sheet before enjoying!
9. Alternatively, freeze on baking tray for 1 hour and transfer to ziplock bag. Freeze for up to 3 months.

Per cookie: 816 calories: 98.1 g carbs; 45.8 g fat; 10 g protein