If you have ever dreamed of sinking your teeth into a cookie that perfectly balances a crackly golden exterior with a delectably gooey, chocolate-studded center, then the Levain Bakery Chocolate Chip Crush Cookies Recipe is your new best friend in the kitchen. This recipe captures that iconic, oversized cookie charm that Levain Bakery is famous for, combining rich buttery dough with chunky walnuts and melty chocolate chips that create a symphony of textures and flavors in every bite. It’s the kind of treat that feels indulgent yet undeniably comforting, making it a must-try whether you’re baking for a cozy night in or to impress friends with a homemade delight.
Ingredients You’ll Need
This Levain Bakery Chocolate Chip Crush Cookies Recipe relies on a handful of straightforward ingredients, each playing a crucial role in crafting the perfect cookie. From the cold butter that ensures a tender crumb to the combination of brown and white sugars adding depth and sweetness, every ingredient is essential for delivering that signature cookie experience.
- Cold Butter (1 cup, cut into small cubes): Using cold butter rather than melted helps create a thick, cakey texture with a slight crunch on the outside.
- Brown Sugar (1 cup): Adds rich molasses flavor and moistness for a chewy center.
- Sugar (1/2 cup): Balances sweetness and contributes to the crisp edges.
- Eggs (2): Bind ingredients and build structure while adding moisture.
- Cake Flour (1 1/2 cups): Keeps the cookies light and tender without sacrificing structure.
- Flour (1 1/2 cups): Provides substance and chewiness for the perfect bite.
- Cornstarch (1 teaspoon): Adds tenderness and helps prevent toughness in the dough.
- Baking Soda (3/4 teaspoon): Leavens the dough for a slight lift and rise.
- Salt (3/4 teaspoon): Enhances the overall flavor, balancing the sweetness.
- Chocolate Chips (2 cups): Use good quality semi-sweet for rich, melty pockets of chocolate.
- Walnuts (2 cups, roughly chopped): Provide a satisfying crunch and earthy contrast to the sweet dough.
How to Make Levain Bakery Chocolate Chip Crush Cookies Recipe
Step 1: Preheat Your Oven
Get your oven ready by setting it to 410 degrees Fahrenheit. This high heat is key to achieving those delightfully crispy edges while keeping the centers soft and gooey. Prep a lightly colored cookie sheet meanwhile to avoid excessive browning on the undersides.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, toss in your cold cubed butter, brown sugar, and white sugar. Beat these together for about 4 minutes until the mixture is creamy and smooth. This creaming process creates tiny air pockets in the dough that contribute to the cookie’s tender texture and slight rise.
Step 3: Incorporate Eggs
Add eggs one at a time while mixing well after each addition. This gradual blending ensures the dough stays well emulsified, which helps maintain the perfect cookie consistency from the inside out.
Step 4: Mix in Dry Ingredients and Add-ins
Gently stir in cake flour, all-purpose flour, cornstarch, baking soda, and salt until just combined. Be careful not to overmix — this keeps the cookies tender and avoids developing too much gluten. Finally, fold in the chocolate chips and roughly chopped walnuts, making sure every bite is packed with delicious chunks.
Step 5: Shape the Dough into Large Balls
This is not your average cookie dough ball size! Scoop out large portions — these cookies are famously big and thick. Place about 4 on a large cookie sheet, spaced well apart. You’ll get 8 extra large cookies that have that irresistible bakery heft.
Step 6: Bake and Rest
Bake in your preheated oven for 9 to 12 minutes, just until the tops are a rich golden brown. The magic here is to not overbake — the centers should look slightly underdone. Let the cookies cool on the sheet for at least 10 minutes before you try to move them; this resting time helps them set up perfectly without crumbling apart.
How to Serve Levain Bakery Chocolate Chip Crush Cookies Recipe
Garnishes
While these cookies are spectacular on their own, you can sprinkle a tiny pinch of flaky sea salt on top right after baking to amplify the sweet-salty contrast. A drizzle of warm caramel or a dusting of powdered sugar can also add a little extra flair for a special occasion.
Side Dishes
These hefty cookies pair wonderfully with a cold glass of milk — whether dairy or your favorite nut milk alternative. For a grown-up twist, serve alongside a scoop of vanilla ice cream or a cup of rich coffee or espresso to complement the cookie’s deep chocolate and nutty flavors.
Creative Ways to Present
Stack them high on a rustic wooden board for a casual gathering or serve individually on pretty dessert plates with a small ramekin of warm chocolate sauce for dipping. You can even sandwich two together with a scoop of ice cream for an indulgent cookie ice cream sandwich experience that’s sure to delight.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Levain Bakery Chocolate Chip Crush Cookies Recipe in an airtight container at room temperature, ideally layered between sheets of parchment paper to prevent sticking. Properly stored, they stay fresh and chewy for up to 4 days, perfect for snacking any time.
Freezing
The dough freezes beautifully, making it easy to enjoy freshly baked cookies whenever you want. Shape the dough into the large balls as directed, freeze on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
Reheating
To bring back that fresh-from-the-oven warmth and gooey texture, pop stored cookies in a preheated oven at 300 degrees for 5 to 7 minutes. Avoid microwaving as it can make them too soft or gummy rather than delightfully chewy.
FAQs
Can I substitute regular all-purpose flour for cake flour?
Yes, you can use all-purpose flour if cake flour is not available; however, the texture will be slightly different, possibly a bit denser. To mimic cake flour, try removing two tablespoons from one and replacing with the same amount of cornstarch.
Why does this recipe use cold butter instead of softened?
Cold butter is crucial for this cookie’s unique texture because it melts slowly during baking, creating a thick, chunky profile with crisp edges and soft interiors—key to replicating the famous Levain cookie experience.
Can I use different nuts instead of walnuts?
Absolutely! Pecans or macadamia nuts are great alternatives that pair well with chocolate chips, offering different flavor nuances and textures but maintaining the satisfying crunch.
Is this recipe suitable for making small cookies?
This recipe is designed to produce large, bakery-style cookies. You can make smaller cookies, but baking times will be shorter, and the overall texture experience will differ from the iconic Levain thick cookie feel.
How do I prevent cookies from spreading too much?
Using cold butter and not overmixing the dough helps prevent spreading. Also, chilling the dough balls briefly before baking can control the spread and improve thickness.
Final Thoughts
Trust me when I say the Levain Bakery Chocolate Chip Crush Cookies Recipe will quickly become your go-to for those moments when you crave a truly indulgent yet comforting homemade cookie. Whether you’re baking for friends, family, or simply because you deserve a sweet hug in cookie form, this recipe delivers every single time with its perfectly chunky texture and ooey-gooey chocolate goodness. Give it a try, and prepare to fall in love with cookies all over again.
Print
Levain Bakery Chocolate Chip Crush Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 extra-large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Levain Bakery Chocolate Chip Crush Cookies are famously thick, gooey, and packed with chocolate chips and walnuts. This recipe yields eight extra-large, delightfully rich cookies with a crisp exterior and a soft, melty center, perfect for satisfying intense cookie cravings.
Ingredients
Wet Ingredients
- 1 cup Cold Butter (cut into small cubes)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 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 degrees Fahrenheit to ensure it reaches the high temperature needed for a crispy, golden crust.
- Cream Butter and Sugars: In a large mixing bowl, beat the cold cubed butter, brown sugar, and sugar together for about 4 minutes until the mixture is creamy and well combined; this step is key to the cookie’s texture.
- Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each to maintain a smooth batter.
- Combine Dry Ingredients: Gently stir in the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix just until everything is combined to avoid overworking the dough, which can make cookies tough. Then fold in the chocolate chips and chopped walnuts evenly throughout the dough.
- Form Dough Balls: Divide the dough into eight large balls—these cookies are bigger than standard size! Place four on a lightly colored cookie sheet, allowing enough space for spreading during baking.
- Bake: Bake the cookies on the middle rack for 9 to 12 minutes, or until the tops turn golden brown but the centers remain soft.
- Cool and Set: Remove from oven and let cookies rest on the baking sheet for at least 10 minutes to allow them to set properly before transferring to a wire rack or serving.
Notes
- Using cold butter and creaming it properly with sugars ensures a tender yet thick cookie texture.
- Do not overmix the dough to keep cookies soft and avoid toughness.
- These cookies bake best on lightly colored cookie sheets to prevent burning on the bottoms.
- Because the cookies are large, only fit four per cookie sheet to allow room for spreading.
- Allow cookies to rest after baking; this helps them set and maintain their structure.
