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Levain Cookies

Experience the rich, buttery texture of these warm, gooey Levain cookies filled with chocolate chunks and walnuts. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 8 tablespoons unsalted butter (melted, but not hot) Make sure butter is cooled after melting.
  • 1 cup light brown sugar (tightly packed, fresh/soft sugar)
  • 1 large egg
  • 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 cup all-purpose flour
  • 2/3 cup cake flour See note for gluten-free options.
  • 2/3 cup chocolate chips Milk chocolate is preferred; can mix semi-sweet & dark.
  • 1/3 cup coarsely chopped walnuts Optional; can be substituted with other nuts or dried fruits.

Method
 

Preparation
  1. Melt the butter in a microwave-safe bowl until just melted but not hot.
  2. Let it cool for about 5 minutes, then combine it with the packed brown sugar until smooth and creamy.
  3. Add in the egg and vanilla, whisking until well blended.
  4. Stir in the baking soda, baking powder, and salt until combined.
  5. Incorporate the cake flour and all-purpose flour, mixing until no dry flour remains.
  6. Fold in the chocolate chips and walnuts gently.
  7. Divide the dough into five large dough balls and place them on a parchment-lined pan.
  8. Chill the dough in the fridge for one hour.
Baking
  1. Preheat your oven to 325°F (163°C).
  2. Line a sheet pan with a silicone baking mat and place three dough balls on it.
  3. Bake for 13 to 20 minutes, keeping a close watch, and erring on the side of underbaking for that soft, chewy texture.
  4. When done, gently press the edges of each cookie inward using a metal spatula.
  5. If desired, sprinkle with extra chocolate chips or walnuts, and let cool for 10 minutes before transferring them to a cooling rack.
  6. Optionally, add a sprinkle of flaky sea salt while the cookies are warm.

Notes

Serve warm with milk or ice cream. Store in an airtight container for up to a week or freeze the dough for longer storage. Adjust mix-ins as desired.