Jumbo Chocolate Chip & Ruby Chocolate Chunk Cookies Recipe

Two halves of a jumbo Chocolate Chip & Ruby Chocolate Chunk Cookie

Copyright 2022 by Lisa Maliga

This recipe is similar to the big, 6-ounce Levain-style cookies, but there are distinct differences. My recipe calls for ruby chocolate, the cookies are slightly smaller at four ounces, and I used three different types of sugar to enhance these distinctive cookies’ flavor. I also used a good amount of Neilsen Massey’s pure Madagascar Bourbon vanilla extract. I had a difficult time refraining from eating the batter because it was so tasty!

Below is a photo of my newest addition: a Kitchen Aid 5-quart stand mixer with a white bowl. I also have the original shiny bowl. Two bowls are better than one, especially when making cupcakes and frosting. Even better, I invested in a flex-edge beater attachment which thoroughly creams the sugar and butter in seconds. I only had to scrape the bowl once. If you have a 4.5 or 5-quart Kitchen Aid stand mixer, I highly recommend this helpful, time-saving attachment. Kitchen Aid flex edge beater attachment link: https://amzn.to/3K99aGl

New 5-quart Kitchen Aid stand mixer with white bowl and lots of chocolate and other baking ingredients.


Oven temperature: 400 degrees Fahrenheit/205 degrees Celsius

Bake time: 11-12 minutes


1 cup butter, cold, cut into cubes
2 large eggs, cold
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup organic coconut sugar
1 3/4 cup all-purpose flour
1 cup cake flour
1 teaspoon baking powder
2 teaspoons corn starch
1/2 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons pure vanilla extract
10 ounces chocolate chips
3.2 ounces chopped ruby chocolate bar OR ruby chocolate callets
1/2 cup chopped walnuts [optional]


Hand or stand mixer
Mixing bowl
Measuring cups/spoons
Cookie/ice cream scoop
Large baking sheet[s]
Baking/cooling rack
Parchment paper/Silpat
Kitchen scale


  • In a large bowl, sift together flour, baking soda, corn starch, baking powder and salt. Whisk until combined.
  • In the bowl of a stand mixer, beat butter, and sugar until it’s well-combined, which will be a paste-like texture. You can also use a hand mixer or mix with a whisk or wooden spoon.
  • Add the eggs, one at a time, followed by the vanilla extract. Blend well.
  • Stir in the dry ingredients until well blended.
  • Mix in the chocolate chips, ruby chocolate chunks [or chips], and walnuts.
  • Form into balls approximately 4 ounces [120 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.
  • Preheat oven.
  • The cookies should be at least 3 inches apart. Bake on center rack for about 11-12 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.


This recipe made a dozen [12] 4-ounce cookies.

Store cookies in an airtight container.

If serving the next day, bake in oven/toaster oven for about 5-6 minutes at 350 degrees.

You can also heat in the microwave for about 30 seconds.

Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won’t spread a lot. You want dry dough. Mix minimally but mix enough to ensure that everything’s well incorporated.

Adding nuts makes cookies healthier, more rustic looking, and helps hold the shape better. If you don’t like walnuts, substitute pecans, macadamia, cashews, etc. Or don’t use any at all.

Watch the recipe video!

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Levain Bakery Chocolate Chip Walnut Cookies Review

By Lisa Maliga copyright 2022

The chewy center of a lovely Levain cookie

I’m a huge fan of Levain style chocolate chip walnut cookies. Yes, I refer to them as style, as I’ve never tasted the large six-ounce cookies from the New York City bakery. Even if I ordered them online, they’d still have to be heated up in the oven to get that bakery fresh goodness.

Instead, I make them myself. I’ve learned how by watching dozens of videos and reading baking blogs and cookbooks. I’ve not duplicated them in size as mine are slightly smaller, four ounces, and I add pure vanilla extract to make them even more flavorful. But when I learned that Levain sells their cookies in various supermarkets, I simply had to buy a box and give them a try.

Right out of the box

I bought this box at Whole Foods for only $7.99, as it was on sale. The cookies are sold in packages containing eight, two-ounce frozen cookies. They are also available in Two Chip Chocolate Chip and Dark Chocolate Chocolate Chip.

Since I had other errands to run, the cookies arrived back at my place thawed out. That’s okay, I was able to taste one as-is. In a way it reminded me of a packaged Chips Ahoy! Chewy Chocolate Chip Cookie. I’m joking, because even at just-below-room temperature, that little cookie was thick and chewy and tasted so good I didn’t bother to heat it up.

After dinner, I put a piece of parchment paper on a small baking sheet, placed a cookie on it, and baked it in the toaster oven at 350 degrees for 7 minutes. Some of the chocolate chips melted and the color darkened up just like a freshly baked cookie. I weighed it and was pleased to see it was 2.3 ounces, so I got even more Levain goodness.

Chocolate Chip Walnut Cookie ready to eat

For best results, don’t heat cookies [or any other food] on aluminum foil. Heated aluminum will get into your food and, of course, your body. Parchment paper or a silicone mat [Silpat] are your best options.

There are many pros to these cookies, especially if you don’t live in the New York or Washington DC area and can’t access the freshly baked ones. The smaller size is perfect if you’re watching your weight or aren’t very hungry. Three of these boxed beauties compare to one standard Levain cookie. Obviously, it’s much easier to warm these up than bake them from scratch.


Amazon link: https://amzn.to/3B1cChw

Whole Foods link: https://www.wholefoodsmarket.com/product/levain-bakery-chocolate-chip-walnut-cookies-16-oz-b08j5mbvnd

Want to make your own? https://lisamaliga.wordpress.com/2022/01/12/jumbo-chocolate-chip-walnut-cookies-levain-style/

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