Nut-Free Levain Bakery-Style Chocolate Chip Walnut Cookies
Indulge in the decadence of Nut-Free Levain Bakery-Style Chocolate Chip Walnut Cookies – a mouthwatering twist on the iconic New York treat that ditches the nuts without sacrificing texture or flavor. These oversized, bakery-style cookies boast a perfectly golden, crisp edge that gives way to a soft, gooey, chocolate-packed center. Made with cold, cubed butter and a touch of cornstarch for that signature thick and chewy bite, these cookies are teeming with semi-sweet chocolate chips in every bite. Whether you're catering to nut allergies or simply craving a classic chocolate chip cookie with a luxurious upgrade, this simple recipe comes together in just 15 minutes of prep and will leave your kitchen smelling irresistible. Perfect for sharing (or not!), these nut-free cookies strike the ultimate balance between indulgence and nostalgia, making them an instant favorite for any cookie lover.
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Ingredients
- 1 cup unsalted butter, cold and cubed
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3.25 cups all-purpose flour
- 2 tablespoons cornstarch
- 1.25 teaspoons baking soda
- 0.75 teaspoon coarse kosher salt
- 2.5 cups semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the cold, cubed butter, granulated sugar, and brown sugar. Use a stand mixer with the paddle attachment or a hand mixer and beat on medium speed for about 1 to 2 minutes until the mixture is fully combined but not overly creamed.
Step 3
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until everything is thoroughly mixed.
Step 4
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Step 7
For best results, divide the dough into 12 large scoops (about 4 ounces each) using an ice cream scoop. Lightly press down on the top of each scoop to flatten slightly.
Step 8
Place the cookies on the prepared baking sheet, leaving at least 2 inches of space between each one to account for spread.
Step 9
Bake in the preheated oven for 18 to 25 minutes, or until the edges are golden brown and the centers are just set. The cookies will continue to bake slightly on the baking sheet after being removed from the oven.
Step 10
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
| Serving size | (1485.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6469.3 |
| Total Fat 319.2g | 0% |
| Saturated Fat 195.9g | 0% |
| Cholesterol 888.7mg | 0% |
| Sodium 3252.6mg | 0% |
| Total Carbohydrate 895.9g | 0% |
| Dietary Fiber 39.1g | 0% |
| Total Sugars 524.2g | |
| Protein 82.8g | 0% |
| Vitamin D 196.7IU | 0% |
| Calcium 285.1mg | 0% |
| Iron 31.6mg | 0% |
| Potassium 824.1mg | 0% |
Source of Calories