If you’ve visited New York City, you have probably either heard of or tasted Levain Bakery’s thick and delicious chocolate chip walnut cookies. If you haven’t, take my word for it when I say these cookies are heavenly. Here’s a similar recipe packed with extra flavor that you can use to make your very own.

LEVAIN BAKERY NUTTY CHOCOLATE CHIP COOKIES

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Makes: 10 jumbo cookies   Total Time: 2 hour 30 minutes

Prep Time: 10 minutes Waiting Time: 2 hours Cook Time: 18 minutes  

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INGREDIENTS

1/2 cup unsalted butter, room temperature

3/4 cup light brown sugar

3/4 cup granulated white sugar

2 cups nuts (walnut halves, but can also mix in unsalted macadamia nuts and sliced almonds)

2 eggs, room temperature

1 tsp vanilla paste

1 tsp vanilla extract

2 1/2  cups all purpose flour

1/4 tsp ground coffee or instant espresso powder

1/2 tbsp cornstarch

1 tsp salt

1/2 tbsp baking powder

1 tsp baking soda

3/4 cup milk chocolate, coarsely chopped

1/2 cup semi-sweet chocolate, coarsely chopped

Coarse flaky sea salt (to sprinkle)

INSTRUCTIONS

1. Place the butter and sugars into a large bowl. Use an electric whisk to beat them together until whipped, around 3 minutes.
2. On low speed, whisk in the nuts for 2 minutes to help break them down a bit.
3. Add the room temperature eggs to the butter and sugar mixture. Beat them in on low speed one by one for 30 seconds or until just mixed. Mix in the vanilla paste and extract.
4. In a separate bowl, use a hand whisk to mix the all purpose flour, espresso powder, cornstarch, salt, baking powder, and baking soda until just combined. Then hand whisk the dry ingredients into the egg mixture until just combined. Then mix in the chocolate chunks at the end.
5. Use an ice cream scooper to portion the dough into 10 equal-sized jumbo dough balls for Levain style cookies, and lay them on a lined tray. Press 3 uniquely shaped pieces of coarsely chopped chocolate and crushed walnuts on top of each dough piece. Do not flatten the dough as we want them to bake into chunky cookies.
6. Freeze the scooped cookies for 2 hours.
7. Pre heat the oven to 350 degrees. Line a cookie tray with parchment paper.
8. Bake for 18-19 minutes or bake until the edges are slightly browned. Sprinkle flaky sea salt on top of them while hot, then them cool for at least 25 minutes before serving. Note: The cookies will be slightly dough-y and raw on the inside but the consistency will be perfect once cooled. Remember this to avoid over baking. If in doubt, check the bottoms of the cookies to make sure they aren’t darker than golden brown.
9. Serve with cold milk and tag me on IG @rafafarihah if you make them!