Description

Inspired by the iconic Levain Bakery, these thick and chewy chocolate chip cookies are crispy on the outside, gooey on the inside, and bursting with rich chocolate flavor. With a buttery base and optional walnuts for crunch, they’re the ultimate homemade treat for cookie lovers everywhere.

Ingredients

1 cup cold unsalted butter, cubed
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter & Sugars: In a large bowl, beat cold cubed butter with granulated and brown sugar until creamy and well-blended.
Add Eggs & Vanilla: Beat in eggs one at a time, then mix in vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually combine with wet mixture.
Fold in Chocolate & Nuts: Stir in chocolate chips and walnuts (if using) until evenly incorporated.
Scoop & Bake: Scoop dough into large balls and place on prepared baking sheets, spaced apart. Bake for 10–12 minutes until edges are lightly golden.
Cool & Serve: Let cookies cool on the sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Use cold butter to help create Levain’s signature thick, bakery-style texture.
Feel free to skip walnuts for a nut-free version.
Store leftovers in an airtight container for up to 4 days, or freeze for longer storage