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Levain Bakery Chocolate Chip Crush Cookies

Levain Bakery Chocolate Chip Crush Cookies

This copycat recipe recreates the famous Levain Bakery chocolate chip cookies, known for their crisp edges and soft, chewy centers. The secret lies in using cold butter, a blend of cake and all-purpose flour, and generous amounts of chocolate chips and walnuts. These bakery-style cookies bake at a high temperature to achieve the perfect texture contrast.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup cold butter, cut into small cubes
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large 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

Equipment

  • mixing bowl
  • cookie sheet
  • oven

Method
 

Instructions
  1. Preheat oven to 410 degrees Fahrenheit
  2. In a large mixing bowl, cream together cold cubed butter, brown sugar, and granulated sugar for 4 minutes or until creamy
  3. Add eggs one at a time, mixing well after each addition
  4. In a separate bowl, whisk together flours, cornstarch, baking soda, and salt. Gradually add to wet mixture and mix until just combined. Stir in chocolate chips and walnuts
  5. Separate dough into 8 large balls and place on lightly colored cookie sheet (fit about 4 cookies per sheet)
  6. Bake for 9-12 minutes or until golden brown on top. Let rest on baking sheet for at least 10 minutes to set

Notes

Use cold butter directly from refrigerator for best texture. Do not overmix the dough. Let cookies rest for at least 10 minutes after baking for proper setting. Cookies can be frozen as dough balls for future baking.