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Levain Chocolate Walnut Cookie

Indulge in these perfectly crispy on the outside and chewy on the inside Levain Chocolate Walnut Cookies, featuring gooey chocolate chips and crunchy walnuts for a delightful treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Make sure your butter is softened, not melted.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs Add one at a time.
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 3 cups all-purpose flour For a gluten-free option, substitute with a 1:1 gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Add-ins
  • 2 cups chocolate chips Dark chocolate or white chocolate chunks can be used as substitutes.
  • 1 cup walnuts, chopped Feel free to substitute with pecans or omit altogether.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the chocolate chips and chopped walnuts.
  7. Using a large cookie scoop or your hands, form dough balls (approximately the size of a golf ball) and place them on the prepared baking sheets.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until the edges are golden brown but the centers remain soft.
  2. Allow cookies to cool on the tray for about 10 minutes before transferring them to a wire rack.
Serving
  1. Enjoy the cookies warm or at room temperature!

Notes

For an even richer flavor, chill your dough for 30 minutes before baking. Store cookies in an airtight container at room temperature for up to a week. Refrigerate or freeze for longer storage. Reheat in microwave for 10-15 seconds.