Thick Bakery Style Chocolate and Walnut Cookies
- Serves
- 11 6-ounce cookies
- Prep Time
- 1 hour (not including chilling)
- Cook Time
- 17 minutes
What makes a perfect bakery style cookie? To me, it has to be thick, full of add-ins, and with quality ingredients. Just like Levain bakery, I wanted to create these copycat cookies that are 6 ounces each and packed full of chocolate and toasted walnuts. I used cold butter and eggs to ensure the dough could also get a head start on getting cold.
To keep the thick shape, I molded them into mountains and let them chill in the fridge overnight (thanks for the tip, Grace Fahey!). You end up with a gooey cookie that has deep flavors from the toasted walnuts and the packed chocolate.
Ingredients
- 2 cups (200g) walnuts, toasted and chopped
- 12 tablespoons (180g) salted butter, cold
- 3/4 cup (180g) dark brown sugar
- 3/4 cup (180g) granulated sugar
- 2 large eggs, cold
- 3 1/2 cups (440g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons kosher salt
- 5 4-oz chocolate bars, chopped (I chose a mix of milk and dark)
Directions
- Step 1
In a small bowl, add the flour, baking soda, and salt and mix to combine.
- Step 2
Cream the cold butter and sugars in the bowl of a stand mixer until the butter just begins to incorporate with the sugars. We don't want to fully cream the ingredients together as that could impact the overall bake.
- Step 3
Add the cold eggs and scrap the bowl to ensure they are incorporated. Mix in the dry ingredients and just before the dry is fully incorporated, stop the mixer.
- Step 4
Add the chopped walnuts and chocolate and mix until the add-ins are incorporated into the dough.
- Step 5
Using a kitchen scale or a 3/4 cup, portion and weigh out 6 ounce cookies. Shape the cookies into small mountains until you have no more dough.
- Step 6
Place cookies on a parchment lined pan and cover with plastic wrap. Place in fridge overnight.
- Step 7
The next day, preheat your oven to 375 F.
- Step 8
On a separate parchment lined pan, bake 3 cookies at a time and bake for 17 minutes once your oven is fully heated. Let cool completely on the rack before enjoying and baking the extra cookies.