Levain Bakery Chocolate Chip Crush Cookies Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 410°F (210°C) to ensure it is at the correct temperature for baking large cookies.
- 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.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to fully incorporate them into the creamed mixture.
- 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.
- 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.
- 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.
- 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
