Last week I finally ran out of frozen baked goods. So did MSB, and I didn’t replenish either of our stores. I ate healthy “treats,” like peanut butter on crackers and yogurt.  It was not the same and I fully intended to stock up, but didn’t want to go buy supplies.

But then MSB came home with a cookie given to him at an event and insisted that I try it. I liked the flavor and the large chocolate chips, but the texture was off. And then MSB dared to say, “You should learn to make cookies like that.”

Seriously!? This was not a great cookie. It was a good cookie, but “meh.” I decided to give MSB the benefit of the doubt and just decided that a week is far too long to go without freshly baked cookies. He just forgot what Awesome tastes like.

I’ve been eyeing this recipe for awhile and decided that now was the time to pull it out. It looks amazingly decadent, after all. It’s a Levain Bakery copycat cookie, and although I’ve never had a chocolate chip walnut cookie from the famous Levain, I’ve heard plenty about them. And I want one.

So I headed out and bought two kinds of brown sugar, since this recipe calls for both. I toasted walnuts and burned them a bit, so there aren’t that many walnuts in my cookies.

The cookies are delicious, but mine look nothing like the linked photos, nor do they look like Levain’s. Last night I saw the rerun of the Throwdown with Bobby Flay episode in which Bobby challenges Levain and loses, and I want that cookie, not the one I made. I’ll have to try again.

The linked recipe states that using the higher amount of flour and chilling the dough makes a fatter cookie like Levain’s, but I used the lower amount because the writer states that this results in a cookie that lasts longer, and I intend to keep some of my cookies longer than one day.

These look a lot like the Cook’s Illustrated cookies, but I think I liked the Cook’s Illustrated ones better. These are still really good and make me want to try again with increased flour and walnuts.

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