Copycat Levain Bakery Chocolate Chip Walnut Cookies

This recipe is a bit of an odd-man-out in this collection of chocolate chip cookies. For starters, this is not an official recipe. It is a copycat recipe developed by the chefs at Many people have come up with their own version of this cookie but this one sounded interesting in both ingredients and execution.

This is another cookie that I've only heard about but have never had the original. By all accounts this cookie is huge and almost scone-like. Each cookie weighs 6-ounces and is almost the size of a baseball when portioned out.

Each cookie dough ball was weighed out to exactly six ounces.

A small onion next to the cookie dough balls for comparison sake.

Not only are the size of the cookies significantly different, here are additional ways these cookies differed from the others:

In terms of ingredients, cake flour is used in addition to all-purpose flour. According to, the cake flour produces a more tender, light cookie. The recipe also eliminates vanilla - I've seen articles where the owners at Levain stated that vanilla didn't add to the recipe so they didn't use it.

In terms of technique, there are a number of surprising modifications made by the editors at and I recommend reading the article for the explanations. Here are a few of the interesting techniques incorporated:
  • Using cold butter instead of room temperature butter
  • Adding the eggs at the end
  • Freezing the dough before baking
  • Double stacking baking trays
We agree that this cookie was closer to a scone in size and texture. It was good but hard to compare to the more traditional cookies. It's well worth trying to see that the different ingredients and unusual techniques really work.

cookies, copycat, chocolate chip, levain bakery
Yield: Makes 8 large cookies
Copycat Levain Bakery Chocolate Chip Walnut Cookies

Copycat Levain Bakery Chocolate Chip Walnut Cookies

from - this almost scone-like cookie is huge at 6 ounces per cookie
Prep time: 15 MinCook time: 26 MinInactive time: 1 H & 30 MTotal time: 2 H & 11 M


  • 2 cups all-purpose flour
  • 1¼ cups cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup (2 sticks) cold butter, cubed
  • ⅔ cup packed brown sugar
  • ⅔ cup granulated sugar
  • 2 cups dark chocolate chips
  • 1 cup very coarsely chopped walnuts, lightly toasted
  • 2 large eggs, lightly beaten


  1. Line two large baking sheets with parchment paper. In a medium bowl, whisk together flours, baking powder, baking soda, and kosher salt.
  2. In a large bowl using a hand mixer (or in the bowl of a stand mixer), cream cold butter on low speed until cubes lose half their shape, about 30 to 45 seconds. Add sugars and continue to cream briefly, 30 to 60 seconds more. Add chocolate and walnuts and beat until combined.
  3. Gradually add flour mixture and beat to combine; mixture will be a bit crumbly. If any big pieces of butter remain, use hands to cut butter into smaller pieces. Add in eggs and beat until fully combined and smooth, forming a cohesive dough.
  4. Portion large balls of dough, about 6 ounces or ¾ cup each. Place 4 balls of dough on each prepared tray and place in freezer. Let chill for 90 minutes.
  5. When ready to bake, preheat oven to 375°. Place one empty baking sheet upside-down in oven and place one tray of frozen dough on top. Bake one sheet of cookies at a time, until edges and spots on top are golden, but insides are still slightly doughy, about 26 minutes.

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