Famous Levain Bakery Gooey Chocoate Chip Walnut Cookie Recipe
Famous Levain Bakery Gooey Chocoate Chip Walnut Cookie Recipe!!!! is a medium American recipe that serves 7. 770 calories per serving. Recipe by Hailey Scontrino on YouTube.
Prep: 2 hrs 20 min | Cook: 45 min | Total: 3 hrs 20 min
Cost: $7.20 total, $1.03 per serving
Ingredients
- 1 cup Unsalted Butter (cold, cut into chunks; do not soften or melt)
- 0.5 cup Granulated Sugar (white sugar)
- 0.75 cup Light Brown Sugar (packed)
- 2 large eggs Eggs (room temperature optional)
- 1.5 cups All-Purpose Flour (sifted)
- 1 cup Cake Flour (or make your own: 2 Tbsp flour + 2 Tbsp cornstarch per cup)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 cups Walnuts (halves and whole, not chopped)
- 2 cups Semi‑Sweet Chocolate Chips
Instructions
Cream Butter and Sugars
Place the cold butter in the stand‑mixer's bowl and beat on medium speed until it becomes a little smoother. Add the white sugar and light brown sugar and continue beating until fully incorporated.
Time: PT3M
Add Eggs
With the mixer on low, add the eggs one at a time, allowing each to fully incorporate before adding the next.
Time: PT2M
Combine Dry Ingredients
In a separate bowl whisk together the all‑purpose flour, cake flour, baking soda, and baking powder until evenly distributed.
Time: PT3M
Incorporate Dry into Wet
With the mixer on low, gradually add the dry mixture to the butter‑sugar‑egg mixture. Pause to scrape down the bowl and pulse the flour a few times to keep it from flying out.
Time: PT3M
Fold in Walnuts and Chocolate Chips
Using the spatula, gently fold in the walnut pieces and chocolate chips until they are evenly distributed throughout the dough.
Time: PT2M
Chill the Dough
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, preferably 2‑2.5 hours, until the dough is firm and easy to handle.
Time: PT2H
Preheat Oven
Preheat the oven to 400°F (204°C).
Time: PT10M
Temperature: 400°F
Portion Dough
Using a kitchen scale, portion out 6‑ounce (≈170 g) balls of dough, about 3/4 cup each. Shape gently with hands; do not press or smooth the tops.
Time: PT10M
Bake Cookies
Place up to four cookies on a parchment‑lined baking sheet, spaced apart. Bake for 9‑10 minutes until the tops and bottoms are golden‑brown and the edges are crisp.
Time: PT10M
Temperature: 400°F
Cool on Sheet
Remove the sheet from the oven and let the cookies cool on the baking sheet for 15 minutes before transferring to a rack or serving.
Time: PT15M
Nutrition Facts
- Calories
- 770
- Protein
- 8 g
- Carbohydrates
- 90 g
- Fat
- 45 g
- Fiber
- 5 g
Dietary info: Vegetarian, Contains gluten, Contains nuts
Allergens: Dairy, Eggs, Tree nuts, Wheat
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Plant‑based butter
- Instead of Granulated Sugar: Coconut sugar, Caster sugar
- Instead of Light Brown Sugar: Dark brown sugar, Muscovado sugar
- Instead of Eggs: Flax egg (1 tbsp ground flax + 3 tbsp water), Applesauce (¼ cup)
- Instead of All-Purpose Flour: Whole wheat flour (use 1:1)
- Instead of Cake Flour: All‑purpose flour with extra cornstarch
- Instead of Baking Soda: Potassium bicarbonate
- Instead of Baking Powder: Cream of tartar + baking soda (1:2)
- Instead of Walnuts: Pecans, Macadamia nuts
- Instead of Semi‑Sweet Chocolate Chips: Dark chocolate chunks, Milk chocolate chips
Equipment Needed
- Stand Mixer
- Mixing Bowl
- Measuring Cups
- Kitchen Scale
- Silicone Spatula
- Baking Sheet
- Parchment Paper
Critical Steps — Do Not Skip
- Keep butter cold when creaming.
- Scrape and pulse flour to avoid flour explosion.
- Chill dough for at least 1 hour.
- Portion dough as 6‑ounce balls without packing.
- Bake at high heat for 9‑10 minutes, do not overbake.
- Cool on the sheet for 15 minutes before serving.
Chef Tips from the Video
- Use a kitchen scale for consistent 6‑ounce portions.
- Cold butter creates a tender, chewy crumb.
- Do not over‑mix after adding flour; stop as soon as combined.
- Line the baking sheet with parchment to prevent sticking and promote even browning.
- Allow cookies to cool on the sheet; they finish cooking from residual heat.
Troubleshooting
Dough is too dry and crumbly.
Add a tablespoon of cold butter or a splash of milk; the dough should be sticky and pliable.
Cookies spread too much and become thin.
Ensure the butter was cold and the dough was well‑chilled before baking; you can also add an extra tablespoon of flour.
Cookies are not gooey inside after baking.
Reduce bake time by 1‑2 minutes and let them finish setting while cooling on the sheet.
Walnuts are too small or burnt.
Use whole halves and toast lightly before adding, or add them at the end of mixing to keep texture.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze individually wrapped cookies for up to 2 months; reheat before serving.
Room temperature: Best eaten the same day; can sit out for up to 1 day if covered.
Make-Ahead Tips
- The dough can be chilled up to 24 hours before baking for deeper flavor.
- Portion and freeze dough balls on a tray; transfer to a freezer bag once solid.
Frequently Asked Questions
What is the cultural significance and history of Levin Bakery Style Six-Ounce Chocolate Chip Walnut Cookies in New York City cuisine?
Levin Bakery, a historic New York City shop, became famous for its oversized, crispy‑on‑the‑outside, gooey‑on‑the‑inside chocolate chip walnut cookies. They are a beloved NYC treat that draws visitors from around the world, symbolizing the city’s love for indulgent, bakery‑crafted comfort foods.
What are the traditional regional variations of giant chocolate chip walnut cookies in American bakery culture?
While Levin’s version uses a mix of all‑purpose and cake flour for extra fluff, other American bakeries may substitute with only all‑purpose flour or add oatmeal for texture. Some regions add a hint of vanilla or espresso powder, but the classic New York style stays simple with butter, walnuts, and semi‑sweet chocolate chips.
How is Levin Bakery Style Six-Ounce Chocolate Chip Walnut Cookies traditionally served in New York City?
They are typically served warm, straight from the bakery, on a parchment‑lined tray. Customers often enjoy them with a cold glass of milk or a cup of coffee, letting the cookie’s gooey center melt slightly as they bite.
On what occasions or celebrations are Levin Bakery Style Six-Ounce Chocolate Chip Walnut Cookies traditionally enjoyed in New York culture?
These giant cookies are popular as a special treat for birthdays, holidays, and casual get‑togethers. Their impressive size makes them a centerpiece for office celebrations, school fundraisers, and family gatherings in the city.
What makes Levin Bakery Style Six-Ounce Chocolate Chip Walnut Cookies special or unique in American bakery cuisine?
The combination of a massive 6‑ounce size, a crisp caramelized edge, and an ultra‑gooey interior sets them apart. The use of both all‑purpose and cake flour creates a fluffy crumb, while the chunky walnut pieces add texture that most standard cookie recipes lack.
What are the authentic traditional ingredients for Levin Bakery Style Six-Ounce Chocolate Chip Walnut Cookies versus acceptable substitutes?
Authentic ingredients include cold unsalted butter, white and light brown sugars, large eggs, a blend of all‑purpose and cake flour, baking soda, baking powder, whole walnut halves, and semi‑sweet chocolate chips. Acceptable substitutes are margarine for butter, coconut sugar for white sugar, pecans for walnuts, and dark chocolate chips for semi‑sweet chips.
What other New York‑style baked goods pair well with Levin Bakery Style Six-Ounce Chocolate Chip Walnut Cookies?
They pair beautifully with classic New York cheesecake, a slice of dense carrot cake, or a simple glass of cold milk. For a full bakery experience, serve them alongside a cup of strong New York coffee or a scoop of vanilla ice cream.
What are the most common mistakes to avoid when making Levin Bakery Style Six-Ounce Chocolate Chip Walnut Cookies at home?
Common errors include using softened butter (which makes the cookie spread too much), over‑mixing the flour (resulting in a tough texture), skipping the chilling step, and over‑baking, which eliminates the signature gooey center.
Why does this Levin Bakery Style Six-Ounce Chocolate Chip Walnut Cookies recipe use both all‑purpose flour and cake flour instead of just one type?
All‑purpose flour provides structure, while cake flour, which has lower protein, adds tenderness and fluffiness. The blend creates a cookie that is both sturdy enough to hold its massive size and light enough to stay soft inside.
Can I make Levin Bakery Style Six-Ounce Chocolate Chip Walnut Cookies ahead of time and how should I store them?
Yes. After baking, let the cookies cool completely, then store them in an airtight container in the refrigerator for up to five days. For longer storage, wrap each cookie and freeze; reheat briefly in the oven before serving.
What does the YouTube channel Hailey Scontrino specialize in?
The YouTube channel Hailey Scontrino specializes in approachable home baking tutorials, focusing on recreating iconic bakery items and comfort foods with clear, step‑by‑step guidance for home cooks.
How does the YouTube channel Hailey Scontrino's approach to American bakery recipes differ from other cooking channels?
Hailey Scontrino emphasizes practical tips like using a kitchen scale for precise portions, chilling dough for optimal texture, and avoiding unnecessary ingredients (e.g., she omits vanilla after testing). Her style blends thorough testing with a relaxed, home‑kitchen vibe, unlike more production‑heavy channels.
Last updated: August 28, 2026
