Levain Bakery Style Chocolate Chip Walnut Cookies
Your Copycat Recipe...But Better?
I’ve been to New York many times, and I somehow always forget to visit Levain Bakery. The hustle and bustle of New York really comes to life even when you’re just visiting. There’s always something to do, which can distract you from the task at hand—like going to an iconic bakery that sells huge walnut chocolate chip cookies that have been all over the internet!
Nonetheless, the upside of being a skilled baker is teaching yourself how to make these notorious cookies for yourself. After doing some intensive research, I came to the conclusion that these changes need to be made: browning the butter, which enhances the nutty quality of the cookie; using chocolate chunks, because chunks are more ideal for a large cookie instead of tiny chocolate chips; and adding butter extract, which further enhances the warm buttery taste that everyone loves in a chocolate chip cookie.
After making all of these changes, I came up with the perfect copycat Levain Bakery-style walnut chocolate chip cookie (but better).
Equipment Needed:
• Large skillet (for browning butter)
• Mixing bowls (one large, one medium)
• Electric mixer (stand or hand mixer)
• Whisk
• Spatula
• Cookie scoop or large spoon
• Parchment paper
• Baking sheets
• Cooling racks
Ingredients:
1 1/2 cups (3 sticks) unsalted butter, browned
1 tablespoon dry milk powder (optional)
1 1/4 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
3 teaspoons vanilla extract
1 teaspoon butter flavor
2 cups all-purpose flour
2 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
2 1/2 cups (1 pound) semisweet chocolate chunks
1 1/2 cups roasted chopped walnuts
Flakey sea salt (for finishing)
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Brown Butter Instructions:
1. In a large skillet, melt the unsalted butter over medium heat. Allow the butter to cook, stirring frequently, until it begins to foam.
2. After a few minutes, you will notice the butter turning golden brown, with small brown bits forming at the bottom of the pan. These are the milk solids toasting, which adds a nutty flavor to the butter.
3. Once the butter is browned and aromatic, immediately remove it from the heat to prevent burning.
4. Stir in the dry milk powder (if using) to the browned butter while it’s still warm. The milk powder will further enhance the richness and give a slight caramelized flavor to the cookies.
5. Transfer the browned butter to a heatproof bowl to cool to room temperature, but still liquid, about 15-20 minutes.
Step 2: Prepare the Dry Ingredients
1. In a medium mixing bowl, whisk together the all-purpose flour, cake flour, salt, and baking powder. Set aside.
Step 3: Mix the Sugars and Wet Ingredients
1. In a large mixing bowl, combine the light brown sugar and white sugar.
2. Once the browned butter has cooled, pour it into the sugar mixture. Use an electric mixer on medium speed to combine until smooth and creamy, about 2 minutes.
3. Add the eggs, one at a time, mixing well after each addition.
4. Add the vanilla extract and butter flavor. Continue mixing until fully incorporated.
Step 4: Combine Wet and Dry Ingredients
1. Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in dense cookies.
2. Fold in the semisweet chocolate chunks and roasted chopped walnuts using a spatula or spoon until evenly distributed throughout the dough.
Shape and Chill the Dough:
1. Using a large cookie scoop or spoon, portion out large mounds of dough (about 4 oz each) onto parchment-lined baking sheets. Make sure to leave enough space between each cookie as they will spread slightly while baking.
2. For best results, refrigerate the shaped dough balls for at least 30 minutes to allow the butter to solidify and prevent excessive spreading during baking. If you’re short on time, you can bake them immediately, but chilling yields thicker cookies.
Baking Instructions:
1. Preheat the oven to 400°F (205°C).
2. Once the dough has chilled, place the cookie sheets in the oven and bake for 25-30 minutes, or until the edges are golden brown and the centers are just set. The cookies should have a slight crisp exterior while remaining gooey inside.
3. Remove the cookies from the oven and immediately sprinkle with flakey sea salt for a burst of flavor.
Cool and Serve:
1. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
2. Serve warm for the ultimate gooey, chocolatey experience.
Baking Tips:
• Brown the butter carefully: Watch the butter closely as it browns to avoid burning. The milk solids should turn golden brown, giving a rich, nutty flavor to the cookies.
• Use cake flour for softness: Cake flour makes the cookies extra tender and gives them that bakery-style texture. Don’t skip this ingredient.
• Chill the dough: Chilling the dough helps control the spread of the cookies and enhances their flavor. It also results in a chewier texture with a soft middle and slightly crispy edges.
• Don’t overbake: The cookies will continue to cook on the baking sheet after being removed from the oven, so be sure to take them out when the edges are golden and the centers are still soft.
If using dark coated cookie sheet, reduce the oven temperature to 375.
• Add milk powder for richness: The milk powder in the browned butter adds a unique depth of flavor, making the cookies taste more caramelized and rich.