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
Scale
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.
