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- 1 cup unsalted butter (cold, cut into small cubes)
- 3/4 cup light brown sugar (lightly packed)
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 cup cake flour
- 1 3/4 cups all purpose flour
- 1 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. table salt
- 2 cups chopped walnuts ( roughly)
- 2 cups semi sweet chocolate chips
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|Calories920Calories from Fat520|
|% DAILY VALUE|
|Calories from Fat520|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Katie Siuda 4 months ago
turned out huge and were very yummy but they spread more than thry rose. Maybe chill the dough a tad before baking for taller cookies?
Tammy 8 months ago
This is a great recipe! I make them for my son, who is at college.
Robin a year ago
Life changing! I will add a tsp of vanilla in my next batch, but wow. These cookies are delicious.
Amanda Walton 2 years ago
This is my fav cookie recipe right now. I doubled the amount of chocolate chips to sub the walnuts bc I have a friend who’s allergic. They’re a hit!
Leslie Chambers 3 years ago
Very large cookie for sure
Christopher Porter 3 years ago
They are amazing. They are so soft and delicious. My daughter and I have been devouring them.
paley 3 years ago
Omg so good!! I added a teaspoon of vanilla and toasted my walnuts... we demolished these in 24 hours. When they first come out of the oven it looks like they’re not cooked all the way through but once they set up you get a tall cookie that’s chewy on the inside and crunchy on the outside.
Fiona Hart 3 years ago
SUPER good. SUPER rich, but obviously not a fault of the cookie!
McKenzie Carpenter 3 years ago
excellent. would make again.
Hwai Chi Lee 3 years ago
Followed to the tee, turned out amazing. I can now get Levain bakery quality cookies in sunny Spore. Now to figure out tweaking to gluten free, to accommodate my cute nephew! Thank you for this amazing recipe
Nabannitta Bhalla 3 years ago
The turned out Amazinggg!! Although I did not add walnuts. I added a bit of dessicated coconut!!
Lisa Harper 4 years ago
this is my govto recipe now. ive made it at least 6 times, both the large version andvthe regular sized. for smaller cookies i decrease the temp to 350. i love that because you start with cold butter and eggs, you don't have to chill the dough before baking.
SHENE 4 years ago
Amazing! Best chocolate chips I’ve ever made!
Brittney Peterson 4 years ago
It definitely didn’t turn out like Levain cookies at all. I knew I wouldn’t like it once I tasted the cookie dough but I was hoping once it was heated it would taste better. Nope!
AJ Greenman 4 years ago
good very good made it twice
MJ 4 years ago
I made these twice but instead of walnuts I used peanut butter chips. This is my new favorite cookie recipe!
Shelby 4 years ago
These were wonderful! I didn’t use the walnuts, but used dark chocolate chips and semi-sweet chocolate chips. I also made them smaller and they are still really really good, but not gooey. I will absolutely make these again and make them bigger to try to get the gooey part!
Brian Schmidtberger 4 years ago
Amazing. We don’t use the walnuts, but instead add both dark chocolate and peanut butter chips. We also max bake them for 11 minutes; any longer and they’re not as gooey as we like them.
Mel R 4 years ago
I didn't quite follow directions because I was making these for Christmas and the recipe only makes 8 if you follow the directions exactly. I followed the instructions for the ingredients except I used a cup of walnuts instead of 2. But I needed more than 8 cookies so I made them normal size and tried to modify the cooking time. By doing this, though, I was not able to get the gooey center that these seem to be known for. Flavor was good and if I make them again, I will make bigger cookies so I can try to get the gooey center.
Shannon 4 years ago
awesome. ooey gooey. half of the batter I added about a 1/3 cup of brittle morsels. exactly what i was hoping for. my new go to! I used Ghirardelli!!!
Albert M. 4 years ago
These were very tasty and decadent cookies. The only trouble I had was my batter was very, very thick. Baked them in DENVER and 12 mins was the best time.
Tess 4 years ago
I finally made it today, it was delicious 😋 my husband loved it. I used less sugar and flour. I made 27 cookies with this recipe and done in 7 minutes. I’ll make this again. Thanks much 😋
Davina Kavanaugh 4 years ago
Best chocolate chip cookie recipe I've ever tried! I added peanut butter chips as well.....awesome! Followed the recipe to the Tee. The important part is not overbaking. Take them out of the oven when barely Browning on top. Let them sit for about 10-15 mins. Perfection! My new go-to.
Quinones 4 years ago
These were the best. Good fresh out the oven but in my opinion even better the day after. They’re chewy and chunky. :)
Isamarie Rodriguez 4 years ago
Delicious cookies, crunchy in the outside and chewy in the inside, I changed the walnuts for mini m&m’s because of my kids. We will definitely make this cookies again.
Mandy Patrick 4 years ago
Delicious !! Will definitely make them again!! I made them smaller and didn’t use walnuts. Baked them for 8 minutes
Dawn 5 years ago
So good! I reduced the chic chips by 1/4c and made the cookies smaller, glad I did. Restaurant quality cookies. Om nom...
Dolen 5 years ago
Excellent recipe. I didn’t add nuts due to a nut allergy and they were still excellent. I used a 3 tbsp cookie dough scoop and got 16 perfect cookies. I also used big chips. That made them look more bakery-like. Will make again!
Tyla Difeo 5 years ago
Everyone loved them. Not too sweet, good texture.
Annette Robinson 5 years ago
We really liked these cookies. This is day 2 and they are still moist and slightly chewy. Skip them if you want crispy cookies. Are perfect for adding to ice cream. I sliced one into eighths to lower the calories per serving.