Levain Bakery Chocolate Chip Crush Cookies
The BEST Levain Bakery Chocolate Chip Copycat Cookie Recipe.
Servings: 8
Equipment
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- turner
- spatula set
- cookie scoop
Ingredients
- 1 cup (227g) Cold Butter cut into small cubes
- 1 cup (213g) Brown Sugar
- 1/2 cup (105g) Sugar
- 2 Eggs
- 1 1/2 cups (173g) Cake Flour*
- 1 1/2 cups (188g) Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 cups (340g) Chocolate Chips
- 2 cups (235g) 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.
Video
Notes
*can substitute all-purpose flour for cake flour
*Levain Bakery has stated they don't use vanilla extract in their cookies. If you would like to add vanilla extract, I would suggest adding 1 teaspoon when adding the eggs to the batter.
I added metric measurements (grams) to this recipe. If you use ALL flour instead of part cake flour and part all-purpose flour, I suggest you double the 188 grams to 376 grams total.
If you are concerned about burnt bottoms, I would suggest doubling up the cookie sheet so there's more protection.
