Levain Bakery Chocolate Chip Crush Cookies
User Reviews
5
-
Prep Time
10 mins
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Cook Time
11 mins
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Total Time
21 mins
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Servings
8
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Course
Baked Goods
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Cuisine
International
Levain Bakery Chocolate Chip Crush Cookies
Description
These cookies use cold cubed butter creamed with brown and granulated sugar to create a creamy base. Eggs are added one at a time, followed by a mixture of cake flour, all-purpose flour, cornstarch, baking soda, and salt. The combination of flours yields a tender yet structured cookie. Chopped walnuts and chocolate chips are folded in before shaping into large dough balls, which are larger than typical cookies and baked on a lightly greased sheet.
The baking temperature is high at 410 degrees Fahrenheit, allowing the edges to brown while preserving a soft interior. The cookies bake 9-12 minutes until golden brown on top. They rest for at least 10 minutes after baking to set fully, which is important due to their size and thickness.
The cookies are known for their substantial size and rich balance of sweet chocolate and nutty crunch, making them a substantial treat. They work well for sharing or indulging when a larger cookie is desired. The recipe yields eight extra-large cookies.
While the original includes no vanilla extract, it can be optionally added with the eggs. All-purpose flour can substitute for cake flour if unavailable. The cold butter creaming step helps in achieving the signature texture characteristic of Levain Bakery cookies.
Ingredients
- 1 cup butter cut into small cubes, cold
- 1 cup brown sugar
- 1/2 cup sugar
- 2 egg
- 1 1/2 cups cake flour
- 1 1/2 cups flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups chocolate chips
- 2 cups walnuts roughly chopped
Instructions
- Preheat oven to 410 degrees.
- In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
- Add eggs, one at a time, mixing well after each one.
- Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
- Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
- Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
Notes
- All-purpose flour can be used instead of cake flour as a substitute.
- Levain Bakery does not use vanilla extract, but if desired, add 1 teaspoon with the eggs.
- Rest cookies at least 10 minutes after baking to allow them to set properly due to their large size.
User Reviews
Overall Rating
5
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