Levain Bakery Chocolate Chip Crush Cookies

Name: Levain Bakery Chocolate Chip Crush Cookies
Prep time: 10 min
Cook time: 11 min
Yield: 8
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)

Levain bakery chocolate chip copycat cookie

Prep 10m

Cook 11m

Ingredients

Servings

240 ml (227g) cold butter (cut into small cubes)
240 ml (213g) brown sugar
120 ml (105g) sugar
2 eggs
360 ml (173g) cake flour*
360 ml (188g) flour
1 teaspoon cornstarch
¾ teaspoon baking soda
¾ teaspoon salt
480 ml (340g) chocolate chips
480 ml (235g) walnuts (roughly chopped)

Instructions

Preheat oven to 210 °C.
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 coloured 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.