Giant Levain-Style Chocolate Chip Walnut Cookies Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the cookies warm—within 15 minutes of baking. If they cool completely, the centers will firm up but remain soft.

To reheat, place a cookie on a baking sheet in a 350°F (175°C) oven for 3-5 minutes, or microwave for 10-15 seconds. The contrast of crisp edge and molten center is most pronounced when warm.

To ensure even baking, rotate the baking sheet halfway through. Use a light-colored baking sheet for even browning—dark sheets can cause over-browning on the bottom.

If your oven runs hot, reduce the temperature to 400°F (200°C) and check at 9 minutes. The cookies are forgiving, but every oven is different.

Variations

• Double Chocolate: Replace 1/2 cup of the all-purpose flour with 1/2 cup unsweetened cocoa powder. Add 1 cup white chocolate chunks along with the dark chocolate for a double-chocolate treat.
• Nut-Free Version: Omit the walnuts and increase the dark chocolate chunks to 3 cups. Add 1/2 cup dried cherries or cranberries for a fruity twist.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The dough may be slightly more crumbly; add 1 tablespoon milk if needed.
• Salted Caramel Swirl: After scooping the dough, press a small piece of soft caramel into the center of each mound before baking. The caramel will melt into a gooey pocket.

Storage and make-ahead

Fridge

Keep baked cookies in an airtight container at room temperature for up to 3 days. For dough, refrigerate for up to 3 days or freeze for up to 2 months.

Freezer

Freeze unbaked dough mounds on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding 2-3 minutes.

Reheat

Reheat baked cookies in a 350°F (175°C) oven for 3-5 minutes or microwave for 10-15 seconds until warm and gooey.

Store baked cookies in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to help keep them moist. For longer storage, freeze baked cookies in a zip-top bag for up to 2 months. Thaw at room temperature or reheat in the oven.

The dough can be made ahead and refrigerated for up to 3 days. Let it sit at room temperature for 10 minutes before scooping to soften slightly.

You can also freeze the dough mounds on a baking sheet, then transfer to a zip-top bag for up to 2 months. Bake frozen dough directly—add 2-3 minutes to the baking time.

Serving ideas

Serve these cookies as a standalone dessert with a glass of cold milk or a scoop of vanilla ice cream.

The contrast of warm, gooey cookie and cold, creamy ice cream is irresistible. For a more indulgent treat, drizzle with a little caramel sauce or a dusting of cocoa powder.

These cookies are perfect for sharing—pull them apart at the table and watch the chocolate stretch. They are also great for packaging as gifts. Wrap each cookie in parchment and tie with twine for a homemade bakery feel. Store in an airtight container to keep them fresh.

Frequently asked questions

Recipe card

Giant Levain-Style Chocolate Chip Walnut Cookies

Prep 15 minCook 10 minTotal 25 minServes 8

Ingredients

• 1 cup cold unsalted butter, cubed
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 3 cups all-purpose flour
• 2 cups dark chocolate chunks
• 2 cups toasted walnut pieces
• 1 tsp flaky sea salt, for sprinkling

Instructions

1. 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.
2. 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.
3. Gently fold the dark chocolate chunks and toasted walnut pieces into the dough until evenly distributed. The dough will be very chunky and thick.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

820

Protein

12 g

Carbohydrates

90 g

Fat

48 g

Automatic estimate from the ingredient list, not laboratory-verified.