Gooey Chocolate Walnut Cookie

"Ask any New Yorker where to find the best chocolate chip cookie, and they’ll likely direct you uptown toward Levain Bakery. I wanted to recreate these amazing cookies at home, for all those who don’t have access to these beautiful cookies that I could argue, are sent from God. I personally like to make them more than I like to buy them now, so I hope that speaks to how great this recipe is."
-- @diningwithskyler

A Note from Feedfeed

It's true! Levain Bakery has one of the best chocolate chip cookies in all of New York City! They are huge 6oz cookies, that have the softest center and crisp edges. 

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  • Recipe Card
Prep time 10mins
Cook time 12mins

Recipe Card


  • 1 1/4 cups cold unsalted butter
  • 1 cup light brown sugar
  • 2 eggs
  • 2 2/3 cups all-purpose flour
  • 3 tablespoons corn starch
  • 1 teaspoon kosher salt
  • 1 1/4 teaspoons baking soda
  • 1 3/4 cups walnuts, roughly chopped
  • 2 cups semisweet chocolate chips


  • Step 1

    Preheat oven to 400°F. Line a baking sheet with parchment paper or evenly coat with a thin layer of butter or nonstick spray.

  • Step 2

    In a mixing bowl, whisk together all of the dry ingredients.

  • Step 3

    In a mixer or mixing bowl, add the brown sugar, white sugar and cold butter cubes. Turn the mixer on low speed at first to fold the butter into the sugar. Then, increase the speed gradually, until the mixture is creamy and the butter is fully folded in, without any chunks. Do not do this at high speed because it will melt the butter, which will cause the cookies to fall flat. Make sure to constantly scrape off sides of bowl and continue to mix until butter is fully combined. If you don't have a standing mixer, use your hands to slowly fold the butter into the sugar, pinching it until it begins to combine. Once the butter breaks down a bit, use a wooden spoon to fold the butter in until the mixture is creamy.

  • Step 4

    Add in eggs and mix at medium speed until fully combined. Scrape the sides of the bowl if necessary and continue until the eggs are fully incorporated. If not using a standing mixer, fold the eggs in with a spoon until fully combined.

  • Step 5

    Next, add in the rest of all dry ingredients (cake flour, cornstarch, baking soda, all purpose flour, and salt) and mix at low speed until fully combined. If not using a standing mixer, use a spoon or spatula to fold together.

  • Step 6

    Add in walnuts and mix at low speed, followed by the chocolate chips at low speed as well, until both are evenly distributed in the mixture.

  • Step 7

    Gently mix in chocolate chips and walnuts a few more times with hands to ensure they are evenly distributed.

  • Step 8

    Remove handfuls of dough from the mixer and roll them into large balls. Each balls should be approx. 6 oz., which essentially is a handful. Then, place the balls on the baking sheet and bake for approximately 13 minutes, until the top and sides are golden brown.

  • Step 9

    Once baked, let the cookies cool for about 15-20 minutes. If you eat them right away, they will be explosively gooey, so if you want that, go for it. You make the rules! Enjoy!