Thick NYC Chocolate Walnut Cookies (Eggless)
NYC chocolate walnut cookies inspired by Levain Bakery. Eggless, gooey in the center, crisp edges, and can be made dairy-free.
Yield: 6 large cookies
Ingredients
- 110 g Butter Room temp, see notes for options
- 90 g Cane Sugar or Castor Sugar
- 110 g Light Brown Sugar
- 60 ml Milk* Room temp; see notes for options
- 1 tsp Vanilla Extract
- 40 g Cocoa Powder Unsweetened
- 170 g All-Purpose Flour
- 24 g Cornstarch
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 75 g Walnuts Roughly chopped and lightly toasted
- 200 g Chocolate Chips milk chocolate or semi-sweet, Plus extra for the topping
Instructions
- In a bowl, beat the room temperature butter until light and fluffy using an electric whisk or stand mixer fitted with a paddle attachment.
- Add the cane or castor sugar & light brown sugar and beat until creamy. Mix in the room temperature milk in two parts & vanilla extract until combined, then add the cocoa powder and mix well.
- Add the flour, cornstarch, baking soda, and salt, mixing just until combined. Fold in the chopped walnuts and chocolate chips, reserving a few to press on top before baking.
- Scoop the dough into balls (about 135g each for large NYC-style cookies or 65g for smaller ones). Cover and Chill the scooped dough for 1 hour.
- Preheat the oven to 350°F (175°C)and line a baking tray with parchment paper. Place cookie dough on the prepared tray, leaving space between each cookie, and press extra chocolate chips and walnuts on top if desired.
- Bake for about 15-16 minutes, or 9-10minutes for smaller cookies until the edges are set while the centers remain soft. For perfectly round cookies, gently reshape them with a cookie cutter or a bowl right after baking while still warm.
- Sprinkle with flaky sea salt if desired and let cool on the tray for 30 minutes before transferring to a wire rack.
- Store the cookies in an airtight container at room temperature for up to three days. For a freshly baked feel, warm a cookie in the microwave for 10 to 15 seconds to bring back the gooey center. The dough can also be frozen and baked fresh when needed.
Notes
- Chilling Is Essential: Do not skip the 1-hour fridge time. This is the secret to getting that thick, structured NYC height and preventing the cookies from spreading too thin in the oven.
- Don't Overbake: Your cookies should look slightly soft and "underdone" in the middle when you pull them out. they will firm up on the hot tray as they rest.
- Measure by Weight: For the most consistent, bakery-quality results, use a digital kitchen scale to measure your ingredients (especially the flour).
- Room Temperature Ingredients: Make sure your butter and milk are truly at room temperature. This ensures the dough stays stable and doesn't curdle or separate during mixing.
- Dairy-Free Customization: To make these dairy-free, simply use a vegan block butter and your favorite plant-based milk (oat or soy works best for richness).