Levain Bakery Chocolate Chip Crush Cookies Recipe

Introduction

Levain Bakery’s Chocolate Chip Crush Cookies are famously thick, gooey, and loaded with chocolate and nuts. These oversized cookies offer a perfect balance of crisp edges and a soft, chewy center, making them irresistible for any cookie lover.

Ingredients

• 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

1. Step 1: Preheat your oven to 410 degrees Fahrenheit (210 degrees Celsius).
2. Step 2: In a large mixing bowl, cream together the cold cubed butter, brown sugar, and sugar for about 4 minutes until the mixture is creamy and well combined.
3. Step 3: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
4. Step 4: Stir in the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix gently until just combined to avoid overmixing the dough. Then fold in the chocolate chips and walnuts evenly.
5. Step 5: Divide the dough into large balls and place them on a lightly colored cookie sheet. Note that these cookies are bigger than they look; you will fit about 4 cookies per large sheet. The recipe makes 8 extra-large cookies.
6. Step 6: Bake for 9 to 12 minutes or until the tops are golden brown. Allow the cookies to rest on the baking sheet for at least 10 minutes before transferring them to a wire rack to set completely.

Tips & Variations

• Using cake flour helps create a tender crumb, but you can substitute with all-purpose flour if needed.
• Chilling the dough for 30 minutes before baking can help control spreading and improve texture.
• Try swapping walnuts for pecans or adding a sprinkle of sea salt on top before baking for an extra flavor boost.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies for up to 3 months. To reheat, warm cookies in a 300-degree oven for 5 minutes to restore their fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use softened butter instead of cold butter?

Using cold butter is key to achieving the thick, chunky texture of these cookies. Softened butter will result in thinner cookies, so it’s best to stick with cold butter for this recipe.

What if I don’t have cake flour?

If you don’t have cake flour, you can substitute with all-purpose flour. For a closer result, remove 2 tablespoons of all-purpose flour per cup and replace it with 2 tablespoons of cornstarch.

Levain Bakery Chocolate Chip Crush Cookies Recipe

Print Recipe

★★★★★

4.9 from 51 reviews

Levain Bakery Chocolate Chip Crush Cookies are oversized, irresistibly soft and gooey cookies loaded with rich chocolate chips and crunchy walnuts. These cookies are baked at a high temperature to achieve a golden crust while maintaining a tender, chewy interior. Perfect for anyone craving an indulgent homemade treat inspired by the famous New York bakery.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8 extra large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter and Sugars

• 1 cup Cold Butter (cut into small cubes)
• 1 cup Brown Sugar
• 1/2 cup Sugar

Wet Ingredients

• 2 Eggs

Dry Ingredients

• 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

Add-ins

• 2 cups Chocolate Chips
• 2 cups Walnuts (roughly chopped)

Instructions

1. Preheat Oven: Preheat your oven to 410°F (210°C) to ensure it is at the correct temperature for baking large cookies.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the cold cubed butter, brown sugar, and sugar for about 4 minutes until the mixture is smooth and creamy.
3. Add Eggs: Add the eggs one at a time, mixing well after each addition to fully incorporate them into the creamed mixture.
4. Mix Dry Ingredients and Combine: In a separate bowl, combine cake flour, all-purpose flour, cornstarch, baking soda, and salt. Gradually stir these dry ingredients into the wet mixture just until combined to avoid overmixing. Then fold in the chocolate chips and walnuts evenly.
5. Portion Dough: Form the dough into large balls, noting they will be bigger than usual cookie dough balls. Place 4 dough balls evenly spaced on a lightly colored cookie sheet; this recipe yields 8 extra-large cookies in total.
6. Bake Cookies: Bake the cookies at 410°F for 9-12 minutes until the tops are golden brown. Avoid overbaking to keep the center soft and gooey.
7. Cool and Set: Let the baked cookies rest on the sheet for at least 10 minutes to allow them to set and finish cooking internally before serving.

Notes

• Cold butter is key for the texture; do not soften it fully before mixing.
• Using cake flour gives the cookies a tender crumb and softer texture.
• Do not overmix the dough once the flour is added to prevent tough cookies.
• The cookies are very large, so space them well apart on the baking sheet.
• Letting cookies rest after baking is necessary for proper setting and handling.
• If you prefer, you can substitute walnuts with pecans or omit nuts entirely for a nut-free version.

Keywords: Levain Bakery cookies, chocolate chip cookies, large cookies, walnut cookies, homemade cookies