Gluten-Free Levain Bakery-Style Chocolate Chip Walnut Cookies
Indulge in bakery-quality decadence with these Gluten-Free Levain Bakery-Style Chocolate Chip Walnut Cookies—a perfect copycat of the iconic New York treat, now crafted to satisfy gluten-free cravings! These oversized cookies boast a crisp, golden exterior that gives way to a soft, gooey center packed with melty dark chocolate chips and crunchy walnuts in every bite. Made with gluten-free all-purpose flour and boosted by cornstarch for that signature tender texture, these cookies are elevated by the perfect balance of brown sugar sweetness and the nutty richness of chopped walnuts. Ready in just 35 minutes, these 100-gram cookie dough portions bake up into thick, bakery-style masterpieces that are ideal for serving warm straight from the oven. Whether you're gluten-sensitive or simply looking for an irresistible chocolate chip cookie upgrade, these are guaranteed to impress while staying fresh for days in an airtight container.
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Ingredients
- 340 grams Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Cornstarch
- 0.5 teaspoon Salt
- 226 grams Unsalted butter
- 150 grams Brown sugar
- 100 grams Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 300 grams Dark chocolate chips
- 150 grams Chopped walnuts
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, cornstarch, and salt. Set aside.
Step 3
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5
Gradually add the dry ingredients into the wet mixture, mixing until just combined. Do not overmix.
Step 6
Fold in the dark chocolate chips and chopped walnuts until evenly distributed throughout the dough.
Step 7
Divide the dough into 12 equal portions, about 100 grams each, and place them onto the prepared baking sheet, spacing them apart to allow for spreading.
Step 8
Bake for 15-18 minutes, or until the edges are golden brown but the centers are still soft.
Step 9
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 10
Serve warm or store in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (1380.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6404.1 |
| Total Fat 397.8g | 0% |
| Saturated Fat 175.7g | 0% |
| Cholesterol 872.4mg | 0% |
| Sodium 2660.7mg | 0% |
| Total Carbohydrate 731.2g | 0% |
| Dietary Fiber 38.2g | 0% |
| Total Sugars 372.1g | |
| Protein 66.8g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 563.6mg | 0% |
| Iron 28.7mg | 0% |
| Potassium 2620.0mg | 0% |
Source of Calories