If you’ve ever dreamed about biting into a cookie that’s crispy on the outside and decadently soft and gooey on the inside, then the Levain Bakery Chocolate Chip Crush Cookies Recipe is about to change your life. This recipe captures that perfect balance with a rich buttery dough packed with melty chocolate chips and crunchy walnuts, creating an irresistible texture and flavor blend. Whether you need a special treat for company or a cozy snack to brighten up your day, these cookies deliver big-time satisfaction and plenty of warm hugs in every bite.
Ingredients You’ll Need
The beauty of the Levain Bakery Chocolate Chip Crush Cookies Recipe lies in the simplicity and quality of its ingredients. Each one plays a crucial role in building the cookies’ iconic texture and flavor—from the buttery richness to the nutty crunch and sweet melty chocolate that defines these treats.
- Cold Butter (1 cup, cut into small cubes): Keeping it cold helps maintain those signature chunky textures in the dough.
- Brown Sugar (1 cup): Adds deep caramel notes and moisture for that soft interior.
- Sugar (1/2 cup): Provides balanced sweetness and helps give the cookies a gentle crispness.
- Eggs (2): Bind the dough while adding richness and a tender crumb.
- Cake Flour (1 1/2 cups): Keeps the cookies tender, preventing them from becoming too dense.
- All-Purpose Flour (1 1/2 cups): Offers necessary structure and chewiness.
- Cornstarch (1 teaspoon): Enhances the softness for that cloud-like texture inside.
- Baking Soda (3/4 teaspoon): Helps the cookies rise just right without spreading too thin.
- Salt (3/4 teaspoon): Balances the sweetness and heightens all the cookie’s flavors.
- Chocolate Chips (2 cups): Big, melty pockets of chocolate that make every bite pure bliss.
- Walnuts (2 cups, roughly chopped): Add a satisfying crunch and earthy warmth to complement the chocolate.
How to Make Levain Bakery Chocolate Chip Crush Cookies Recipe
Step 1: Preheat Your Oven
The magic starts by preheating your oven to a toasty 410 degrees Fahrenheit. This high heat is essential to create the thick golden crust that Levain cookies are famous for, while keeping the inside lusciously soft.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the cold, cubed butter with the brown sugar and granulated sugar for about 4 minutes. You want it creamy but still a bit chunky—that’s the secret texture foundation of these cookies.
Step 3: Add the Eggs One at a Time
Slow and steady wins here—adding eggs one by one and mixing well helps emulsify the dough, giving your cookies the right tender yet robust bite that keeps them intact when baking.
Step 4: Combine Dry Ingredients and Mix
Gently stir in the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mixing just until combined is key—you do not want to overwork the dough, or the cookies will lose their tender chew. Then fold in those generous amounts of chocolate chips and walnuts.
Step 5: Form and Space the Dough Balls
This dough yields 8 extra-large cookies, so portion out big balls and place them on a lightly colored cookie sheet, spacing them well. Remember, these cookies are substantial, so only 4 fit comfortably on one large sheet.
Step 6: Bake and Let Rest
Bake for 9 to 12 minutes until the tops turn a beautiful golden brown but are still puffy. Once out of the oven, let them rest for at least 10 minutes to set properly. This resting period helps the cookies achieve that perfect Levain crunch outside with gooey, molten interiors.
How to Serve Levain Bakery Chocolate Chip Crush Cookies Recipe
Garnishes
Levain cookies are stunning all on their own, but if you want to add an extra touch, lightly dusting them with a pinch of flaky sea salt right after baking heightens the chocolate and walnut flavors in a delightful contrast.
Side Dishes
Pair these cookies with a cold glass of whole milk or a cup of freshly brewed coffee or black tea to complement the sweetness and cleanse your palate between bites. For an indulgent treat, serve alongside a scoop of vanilla ice cream or light whipped cream.
Creative Ways to Present
For a fun spin, slice these cookies horizontally and use them as sandwich cookies filled with vanilla bean ice cream or creamy peanut butter. Another lovely idea is to skewer them alongside marshmallows and dip in melted chocolate for a cookie-on-a-stick dessert that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Levain Bakery Chocolate Chip Crush Cookies Recipe leftovers in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh, just like the day they were baked.
Freezing
You can freeze the cookie dough balls before baking. Wrap them tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. When ready, bake directly from frozen, just add a couple extra minutes to the baking time.
Reheating
To revive the warm, melty goodness of these cookies, pop them in the microwave for 15 to 20 seconds or warm briefly in a low oven. This makes every bite taste freshly baked and gooey, just how Levain intended.
FAQs
Can I substitute the walnuts with another nut?
Absolutely! Pecans or macadamia nuts work wonderfully if you want a different crunch or flavor profile. Just chop them roughly to maintain that delightful texture.
Why is the butter cold in this recipe?
Using cold butter creates a chunkier dough that bakes up into thick, textured cookies rather than spreading too thin. It’s a key step to replicate Levain’s signature heft.
Can I use all-purpose flour instead of cake flour?
While you can, the cookie texture will be slightly denser and less tender. Cake flour provides a lighter crumb that’s essential for that soft inside.
Are these cookies gluten-free?
This recipe contains wheat flours, so it’s not gluten-free. However, gluten-free blends might work, but the texture will vary from the original.
What’s the best way to measure flour for this recipe?
For accuracy, spoon the flour into your measuring cup and level off with a knife rather than scooping directly. This prevents packing and keeps the dough’s texture just right.
Final Thoughts
If you’re craving the kind of cookie that feels like a warm hug, the Levain Bakery Chocolate Chip Crush Cookies Recipe is your new best friend in the kitchen. It’s straightforward, rewarding, and yields those chunky, decadent cookies that everyone will rave about. Give it a try—your taste buds will thank you!
Print
Levain Bakery Chocolate Chip Crush Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 8 extra large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Levain Bakery’s famous Chocolate Chip Crush Cookies recipe replicates the iconic bakery’s thick, gooey, extra-large cookies packed with chocolate chips and walnuts. These soft-centered, perfectly golden cookies combine cake flour and all-purpose flour for a tender crumb with a slight crisp on the outside. Ideal for cookie lovers craving a rich, indulgent treat.
Ingredients
For the Cookie Dough
- 1 cup Cold Butter, cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 Eggs
- 1 1/2 cups Cake Flour
- 1 1/2 cups All-Purpose Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 cups Chocolate Chips
- 2 cups Walnuts, roughly chopped
Instructions
- Preheat the Oven: Preheat your oven to 410 degrees Fahrenheit to ensure it’s hot and ready when your cookies are shaped and placed inside.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the cold, cubed butter with the brown sugar and granulated sugar for about 4 minutes until the mixture is creamy and well combined.
- Add Eggs: Incorporate the eggs into the creamed butter and sugar mixture one at a time, mixing thoroughly after each addition to ensure a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and stir just until combined to avoid overmixing.
- Fold in Chocolate Chips and Walnuts: Gently fold the chocolate chips and roughly chopped walnuts into the dough, evenly distributing them throughout.
- Shape the Dough: Divide the dough into 8 large balls—they will be quite large, so fit only about 4 per large cookie sheet, spaced well apart.
- Bake: Place the cookie sheets in the preheated oven and bake for 9 to 12 minutes or until the tops of the cookies turn golden brown.
- Cool to Set: Allow the cookies to rest on the baking sheet for at least 10 minutes after baking, so they set up nicely before serving.
Notes
- The combination of cake flour and all-purpose flour gives these cookies their characteristic tender yet sturdy texture.
- Using cold butter and creaming it properly is key to achieving the cookie’s signature thick and rustic look.
- Don’t overmix the dough after adding the dry ingredients to keep the cookies soft and tender.
- Large cookie portions are essential for achieving the exact Levain Bakery-style size and texture.
- Cooling the cookies on the baking sheet helps them firm up and finish cooking from residual heat.
