Introduction
Oh, the smell of freshly baked chocolate chip cookies! It’s like a warm hug for your soul, isn’t it? Growing up, my mom would bake these every Saturday, and the entire house would fill with that irresistible aroma. Now, I’ve found a recipe that’s inspired by the legendary Levain Bakery, and let me tell you, it’s a total game-changer. These “Chocolate Chip Crush” cookies are packed with so much goodness, you’ll be dreaming about them long after the last bite. And the best part? They’re surprisingly simple to whip up, making them perfect for a cozy afternoon baking session or even a last-minute sweet surprise!
Why You’ll Love This Recipe
- Fast: Ready to bake in under 20 minutes!
- Easy: No fancy techniques needed, just simple mixing.
- Giftable: Package them up in a cute tin for a homemade gift that’s always a hit.
- Crowd-pleasing: Seriously, who can resist a perfectly chewy, chocolatey cookie?
Ingredients
Alright, let’s gather our goodies! The magic behind these cookies lies in a few key players:
- 1 cup Cold Butter, cut into small cubes: Using cold butter is super important for that signature thick cookie texture.
- 1 cup Brown Sugar: This brings that lovely caramel note and chewiness.
- 1/2 cup Sugar: A little extra sweetness to balance everything out.
- 2 Eggs: The binder that holds all this deliciousness together.
- 1 1/2 cups Cake Flour: Cake flour has less protein, which makes for a tender, soft cookie.
- 1 1/2 cups Flour: Regular all-purpose flour adds just the right structure.
- 1 teaspoon Cornstarch: A little secret weapon for extra tenderness and chew!
- 3/4 teaspoon Baking Soda: Our leavening agent, giving these cookies their lift.
- 3/4 teaspoon Salt: Essential for enhancing all the flavors.
- 2 cups Chocolate Chips: Go for your favorite! A mix of semi-sweet and milk chocolate is divine.
- 2 cups Walnuts, roughly chopped: The “crush” in our cookie name! These add a wonderful nutty crunch.
How to Make It
Ready to get your hands doughy? Let’s do this!
Step 1: Cream the Butter and Sugars
In a large bowl, using an electric mixer, beat the cold butter, brown sugar, and sugar together. You want to cream them until they’re light and fluffy – think pale and airy. This usually takes a few minutes!
Step 2: Add the Eggs
Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. This helps create a smooth, emulsified base for our cookies.
Step 3: Whisk the Dry Ingredients
In a separate medium bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Whisking them together ensures everything is evenly distributed, so you don’t get pockets of baking soda or salt.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix here – that can lead to tough cookies!
Step 5: Fold in the Goodies
Now for the best part! Gently fold in the chocolate chips and chopped walnuts using a spatula. Make sure they’re evenly distributed throughout the dough.
Step 6: Scoop the Dough
Line baking sheets with parchment paper. I like to use a cookie scoop for uniform size. Drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to leave plenty of space between them, as these cookies will spread a bit.
Step 7: Bake to Perfection
Preheat your oven to the temperature specified by your original recipe source (typically around 375°F or 190°C). Bake for about 9-12 minutes, or until the edges are golden brown and the centers still look a little soft. Remember, they’ll continue to cook slightly on the hot baking sheet.
Step 8: Cool and Enjoy!
Let the cookies cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This is crucial for them to set up properly. Enjoy your warm, gooey creations!
Substitutions & Additions
Feeling adventurous? You can totally customize these cookies! Here are a few ideas:
- Chocolate Swap: Try milk chocolate, dark chocolate, white chocolate, or even a mix! Mini chips also work great for more even distribution.
- Nut Alternatives: Pecans, almonds, or even macadamia nuts would be delicious. For a nut-free version, simply omit them or try toasted pepitas (pumpkin seeds) for a unique crunch.
- A Touch of Flavor: A teaspoon of vanilla extract added with the eggs can enhance the flavor profile even further.
- Sea Salt Sprinkle: For that bakery-style finish, sprinkle a little flaky sea salt on top of the cookies right before baking.
Tips for Success
Want to ensure your cookies turn out absolutely perfect every time? I’ve got you covered!
- Chill the Dough: If you have time, chilling the dough for at least 30 minutes (or even overnight) can result in thicker, chewier cookies and prevent excessive spreading.
- Don’t Overbake: This is the most important tip! Pull them out when the edges are golden but the centers are still a bit soft. They firm up as they cool.
- Uniform Size: Using a cookie scoop ensures all your cookies bake evenly.
- Room Temperature Eggs: While we start with cold butter, room temperature eggs incorporate better. If yours are cold, pop them in a bowl of warm water for 5-10 minutes.
How to Store It
Once these beauties have cooled completely, you’ll want to store them in an airtight container at room temperature. They’re best enjoyed within 3-4 days, but I have a feeling they won’t last that long!
Can you freeze the dough? Absolutely! Scoop the dough balls onto a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. You can bake them directly from frozen, just add a few extra minutes to the baking time.
FAQs
Here are a few questions you might have:
Q: Why are my cookies spreading too much?
A: This can happen if your butter is too soft, your oven temperature is too low, or if you’re not leaving enough space between the cookies on the baking sheet. Chilling the dough usually helps a lot!
Q: Can I make these cookies gluten-free?
A: Yes! You can often substitute a good quality gluten-free all-purpose flour blend that contains xanthan gum for both the cake flour and all-purpose flour. The texture might be slightly different, but still delicious!
Q: Do I really need both cake flour and all-purpose flour?
A: Using both flours helps create that signature tender and chewy texture that Levain-style cookies are known for. Cake flour makes them softer, while all-purpose flour provides structure.
Levain Bakery Chocolate Chip Crush Cookies
Equipment
- Electric mixer
- Large bowl
- Medium bowl
- Spatula
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire rack
Ingredients
Main ingredients
- 1 cup Cold Butter, cut into small cubes Using cold butter is super important for that signature thick cookie texture.
- 1 cup Brown Sugar This brings that lovely caramel note and chewiness.
- 0.5 cup Sugar A little extra sweetness to balance everything out.
- 2 Eggs The binder that holds all this deliciousness together.
- 1.5 cups Cake Flour Cake flour has less protein, which makes for a tender, soft cookie.
- 1.5 cups Flour Regular all-purpose flour adds just the right structure.
- 1 teaspoon Cornstarch A little secret weapon for extra tenderness and chew!
- 0.75 teaspoon Baking Soda Our leavening agent, giving these cookies their lift.
- 0.75 teaspoon Salt Essential for enhancing all the flavors.
- 2 cups Chocolate Chips Go for your favorite! A mix of semi-sweet and milk chocolate is divine.
- 2 cups Walnuts, roughly chopped The "crush" in our cookie name! These add a wonderful nutty crunch.
Instructions
- In a large bowl, using an electric mixer, beat the cold butter, brown sugar, and sugar together until they’re light and fluffy.
- Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next.
- In a separate medium bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips and chopped walnuts using a spatula.
- Line baking sheets with parchment paper. Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, leaving plenty of space between them.
- Preheat your oven to around 375°F (190°C). Bake for about 9-12 minutes, or until the edges are golden brown and the centers still look a little soft.
- Let the cookies cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely.