Mix in the eggs, one at a time, beating just until incorporated.
Add the vanilla extract and mix again.
4. Add the Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined (don’t overmix!).
5. Fold in the Chocolate & Walnuts:
Stir in the chocolate chips (or chunks) and chopped walnuts until evenly distributed.
6. Shape & Bake:
Divide the dough into large 4-ounce balls (about the size of a baseball).
Place them 2–3 inches apart on the baking sheet (do not flatten!).
Bake for 9–12 minutes, or until the edges are golden but the centers still look slightly underbaked.
7. Cool & Enjoy!
Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Enjoy while warm and gooey for the ultimate Levain Bakery experience! 😍🍪
💡 Tips for Success:
Use cold butter – This helps create that thick, chewy texture.
Don’t overmix – Keep the dough slightly chunky for the perfect consistency.
Want a softer center? Bake for 9 minutes and let them finish setting on the pan.
Prefer a crispier texture? Bake for 12–13 minutes until golden brown all over.
Storage: Keep in an airtight container for up to 3 days or freeze the dough for later!
Why You’ll Love It:
These Levain-style Chocolate Chip Cookies are crispy on the outside, soft in the center, and loaded with gooey chocolate in every bite! They’re the perfect bakery-style treat you can make at home—no trip to NYC required! 🍪✨