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
Scale
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.
