Levain Bakery Chocolate Chip Walnut Cookies

Recipe adapted from modern honey.com.

This is my second favorite recipe for Chocolate Chip Cookies (my favorite is Emeril Lagasse’s Big Chocolate Chip Cookies) However, when I want BIG, THICK cookies this is my go-to.


  • 1 cup cold butter cut into small cubes
  • 1 cup brown sugar
  • 1/2 cup sugar (I prefer 3/4 cup brown and 3/4 cup white)
  • 2 eggs
  • 1 teaspoon vanilla (my addition)
  • 1 1/2 cups cake flour (or all purpose flour is fine)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon Kosher Salt
  • 2 cups chocolate chips
  • 2 cups walnuts roughly chopped


  1. Preheat oven to 410 degrees (I prefer 350 so the cookies cook in the middle, otherwise they will be gooey in the middle)
  2. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
  3. Add eggs, one at a time, mixing well after each one.
  4. Add vanilla extract and salt.
  5. In a separate bowl sift or whisk together flours, cornstarch and baking soda; add to mixing bowl and blend,
  6. Mix in chocolate chips and walnuts.
  7. Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies. (I prefer to make them smaller – about 6 cookies per cookie sheet).
  8. Bake for 9-12 (15 minutes for lower temp) or until golden brown on the top. Let them rest for at least 10 minutes to set.