Giant Levain-Style Chocolate Chip Walnut Cookies Step-by-step instructions

Before you start

Heat the oven to 410°F (210°C) with a rack in the middle. Line a large baking sheet with parchment paper. Measure all ingredients: cube the cold butter, chop the chocolate into chunks, and toast the walnuts if not already toasted.

Have the eggs at room temperature for easier mixing. Set out a large bowl, an electric mixer, and a rubber spatula. Portion the dough into mounds just before baking—do not let it sit at room temperature for long.

Instructions

Mix the Dough

1. 1Cream the Cold Butter and Sugars
   In a large mixing bowl, beat the cold cubed butter, brown sugar, and granulated sugar together on medium speed until just combined and slightly fluffy, about 2 minutes. Scrape down the sides. Add the eggs one at a time, beating until each is incorporated. The mixture may look slightly curdled—that is fine.
   Look for The mixture should be creamy but still have small bits of butter visible.
   Tip Keep the butter cold—do not let it soften to room temperature.
2. 2Mix in the Dry Ingredients
   Add the flour to the butter mixture and fold with a rubber spatula until just a few streaks of flour remain. Do not overmix. The dough will be stiff and crumbly.
   Look for The dough should hold together when pressed but not be smooth.
   Tip Overmixing develops gluten, making cookies tough.
3. 3Fold in Chocolate and Walnuts
   Gently fold the dark chocolate chunks and toasted walnut pieces into the dough until evenly distributed. The dough will be very chunky and thick.
   Look for Every bite should have chocolate and nuts.
   Tip Chop the walnuts into large pieces for texture.

The dough should be thick, stiff, and slightly crumbly, with butter pieces still visible. It should hold together when pressed but not be smooth or sticky.

The chocolate and walnuts should be evenly distributed. The mixture will smell sweet and buttery, with a hint of toasted nuts.

Bake the Cookies

4. 4Portion the Dough into Tall Mounds
   Use a large ice cream scoop or your hands to form the dough into 6-ounce mounds, about the size of a tennis ball. Do not flatten them. Place the mounds on a parchment-lined baking sheet, spacing them at least 3 inches apart.
   Look for Mounds should be tall and craggy, not smooth balls.
   Tip Chill the dough for 30 minutes if it becomes too soft.
5. 5Bake at High Heat
   Heat the oven to 410°F (210°C). Bake the cookies for exactly 10 minutes, until the edges are golden brown and the centers are still slightly underdone. The cookies will look puffed and soft in the middle.
   Look for The edges should be set and browned, the centers pale and soft.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use an oven thermometer for accuracy.
6. 6Cool Briefly on the Pan
   Remove the baking sheet from the oven and let the cookies rest on the hot pan for 5 minutes. The residual heat will finish setting the centers without overbaking them.
   Look for Cookies will deflate slightly as they cool.
   Tip Do not move them immediately—they are fragile when hot.

The edges are golden brown and crisp, while the centers are pale and puffed. The kitchen smells of caramelized butter and chocolate. The cookies will have spread slightly but remain tall. A gentle press on the edge should feel firm, while the center gives softly.

Finish and Serve

7. 7Sprinkle with Flaky Salt
   While the cookies are still warm, sprinkle a pinch of flaky sea salt over the top of each cookie. The salt will stick to the molten chocolate and add a savory contrast.
   Look for The salt crystals glisten on the chocolate pools.
   Tip Use Maldon or another flaky sea salt for best texture.
8. 8Serve Warm and Gooey
   Transfer the cookies to a wire rack to cool slightly, then serve warm. Pull the cookies apart to reveal the molten chocolate center and enjoy immediately.
   Look for The center should be gooey and stretchy when pulled.
   Tip Warm cookies are best—reheat briefly if they cool completely.

The cookies are slightly domed with craggy tops and visible chocolate pools. The flaky salt glistens on the surface. When pulled apart, the center is gooey and stretches, releasing steam and a deep chocolate aroma. The edges are crisp and shatter with a satisfying crackle.

Common mistakes

Overmixing the dough leads to tough cookies—mix until just combined. Using softened butter instead of cold butter will make the cookies spread too thin and lose the tall, craggy shape.

Baking too long will dry out the centers, so pull them out at 10 minutes even if they look underdone. Skipping the flaky salt is a missed opportunity for flavor contrast. Also, do not overcrowd the pan—these cookies spread, so give them room.

How to tell it’s done

The cookies are done when the edges are deeply golden and set, while the centers still look slightly underdone and puffy. A toothpick inserted near the center should come out with moist crumbs, not raw batter.

The internal temperature of the eggs should reach at least 160°F (71°C) to ensure food safety. After resting on the pan for 5 minutes, the centers will set to a gooey, not runny, consistency.

• Egg dishes: 160°F (71°C) in the thickest part