NYC Mega Milk Chocolate and Walnut Cookies

My NYC Mega Milk Chocolate and Walnut cookies are based on the world-famous Levain Bakery Chocolate Chip Walnut Cookies.

Levain Bakery is a little shop in New York City. People stand in long lines to try this cookie.
Their customers consist of mostly tourists, but there are always locals mixed in as well.

I believe I have created a version that is similar to the original.
This recipe allows you to recreate this famous cookie without going to NYC.

I made a lot of cookies before I got it right. Now I can share it with you. Each cookie weighs 9 ounces; that’s a giant cookie!

In the past few weeks, I have made about 12 lbs of cookies. Our neighbors have been receiving packages of cookies on their doorstep. That is a benefit to living next door to a recipe developer.

My NYC Mega Milk Chocolate and Walnut cookies have slightly crispy edges, and the interior is a tad under-baked and delicious.

So, to recap, you can get on a plane to New York City to try the original Lavain cookie, or you can try my recipe. Either way, you will taste a pretty fantastic cookie.

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NYC Mega Milk Chocolate and Walnut Cookies

Giant, Soft, and Epic NYC Milk Chocolate and Walnut Cookies are always a fan favorite!

Course Cookies

Cuisine American

Keyword chocolate chip and walnut cookie recipe, cookie recipe, dougbakes.com, NYC cookies

Prep Time 15 minutes

Cook Time 17 minutes

freeze 2 days 7 hours

Servings 12 cookies

Author Doug Bakes Staff

Ingredients

• 3 1/2 ounces roasted, skinned walnuts
• 14 ounces milk chocolate chips
• 8 ounces cold butter
• 5 1/2 ounces light brown sugar
• 5 1/2 ounces sugar
• 7 ounces self-raising flour
• 10.5 ounces all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 2 tsp baking powder
• 2 eggs

Instructions

1. Mix flours, salt, baking powder, and baking soda in a bowl.

2. Start by adding the cold butter to the bowl of a stand mixer, giving it a quick pulse with the paddle attachment to loosen the butter.

3. Add the sugars and stir until just combined.

4. Add the chocolate chips and walnuts and stir until just combined.

5. Add the dry ingredients and stir until a breadcrumb-like consistency.

6. Add the beaten eggs and stir until just combined.

7. Form into rough balls weighing 125g each, and freeze for at least 90 minutes, but it's better to freeze overnight.

8. Preheat the oven to 185c/365f with parchment-lined baking sheet inside

9. Once the oven has come up to temperature, put the frozen dough balls at least 2 inches apart on the preheated baking sheet.

10. Bake for 17 min.

11. Let cool 10 minutes before moving to a wire cooling rack.