Giant Levain-Style Chocolate Chip Walnut Cookies

Imagine pulling apart a giant, six-ounce cookie to reveal a river of molten dark chocolate and toasted walnuts. The edges are crisp and golden, the center is gooey and indulgent—this is the cookie that made New York bakeries famous.

With cold butter and a screaming-hot oven, these cookies come together in minutes and bake in just ten. No chilling, no fuss, just bakery-quality results at home. Perfect for a quick dessert or a showstopping treat.

These giant Levain-style cookies are engineered for maximum texture: a crisp, caramelized exterior that shatters with every bite, and a soft, molten center that stays gooey long after baking.

The secret is using cold butter, which creates steam pockets in the oven, and baking at a high temperature to set the outside before the inside has a chance to overcook. Loaded with dark chocolate chunks and toasted walnuts, each cookie is a generous six-ounce indulgence. Ready in under 30 minutes, they are the ultimate quick-bake dessert.

Ingredients

Why this recipe works

Cold butter is the key to the signature texture. When cold butter hits the hot oven, the water in the butter turns to steam, creating airy pockets that make the cookies rise tall and stay tender inside.

The butter also melts slowly, allowing the edges to crisp while the center remains soft and gooey. This method mimics the technique used in professional bakeries, where dough is often baked straight from the fridge.

Baking at 410°F (210°C) is a deliberate choice. The high heat quickly sets the exterior, forming a golden crust while the interior remains underdone and molten.

This short, hot bake is what creates the contrast between crunchy edges and a soft, almost doughy center. The result is a cookie that tastes freshly baked even after it cools, with a texture that is both crisp and chewy.

Notes and substitutions

Use good-quality dark chocolate chunks or a chopped chocolate bar—the better the chocolate, the richer the melt. Toasted walnuts add a nutty crunch; toast them lightly in a dry skillet for a few minutes to deepen their flavor. The dough is intentionally stiff and crumbly, so do not be tempted to add liquid. If the dough becomes too soft, chill it briefly before scooping.

A stand mixer or hand mixer makes creaming the cold butter easier, but a sturdy spatula works too. Use a large ice cream scoop for even, six-ounce portions. For the flaky salt, Maldon or another flaky sea salt is ideal—it adds a bright, salty finish that balances the sweetness. If using salted butter, reduce the added salt to a pinch.

• dark chocolate chunks: semi-sweet chocolate chips or chopped dark chocolate bar
• walnuts: pecans or macadamia nuts
• all-purpose flour: gluten-free all-purpose flour blend (use a 1:1 baking blend)
• cold unsalted butter: cold salted butter, reduce added salt to 1/4 tsp

Equipment

• Large mixing bowl
• Electric mixer or stand mixer
• Rubber spatula
• Baking sheet
• Parchment paper
• Cooling rack
• Ice cream scoop or large spoon