5 from 3,195 votes
Levain Bakery Chocolate Chip Crush Cookies
Levain Bakery Chocolate Chip Crush Cookies are extra-large, thick cookies with a dense, slightly crispy exterior and a soft, almost gooey interior. Made with both cake flour and all-purpose flour, they have a tender crumb balanced by coarsely chopped walnuts and generous chocolate chips, providing a satisfying texture and rich, sweet flavor.
Prep Time
10 mins
Cook Time
11 mins
Total Time
21 mins
Servings:
8
Course:
Baked Goods
Cuisine:
International
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.
Cup of Yum
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.