In a large bowl, mix all your dry ingredients - all purpose flour, whole wheat flour, salt, baking soda, and baking powder.
In a small bowl, mix applesauce, tapioca starch, non-dairy milk, and vanilla extract. This mixture will act as your vegan egg replacer.
In a stand mixer with a paddle attachment, mix (cold and chopped) Earth Balance with organic cane sugar and organic brown sugar on low until just combined.
Add your applesauce vegan egg replacer. Mix on low until just combined.
Add your dry ingredients mixture. Mix on low until a cookie dough starts to form. Do not overmix.
Add walnuts and chocolate chips. Mix on low until just combined. Do not overmix. Using a spatula, scrape the bottom and sides of the bowl to make sure there’s no dry ingredients left behind.
Form large cookie dough balls. I like to weigh out my cookie dough balls to 125 grams each. Levain Bakery’s cookies are a whopping 6 ounces (170 grams). If you don’t have a scale, you can make cookie dough balls about the size of a tennis ball to match the size of Levain Bakery.
Freeze cookie dough balls overnight or at least for 4 hours. This will help the cookies bake tall like Levain Bakery's.
Preheat your oven to 375°F (190°C).
Bake frozen cookie dough balls on a baking sheet lined with parchment paper. Make sure to space the cookies apart because they will spread as they bake. Bake cookies for 15 minutes or until the sides and top are golden. The center should remain underbaked and molten. Baking times will vary depending on the size of your cookie and your oven.
Let cookies cool on baking sheets until firm enough to handle. Store cookies at room temperature in an airtight container for up to 3 days. You can keep your cookie dough balls frozen in the freezer for up to 1 month and have freshly baked cookies whenever you have a sweet tooth.