Levain Bakery Chocolate Chip Crush Cookies Recipe

Introduction

Cracking the Levain Bakery Secret Recipe: Giant Chocolate Chip Cookies is a quest for many home bakers. This version delivers the iconic, thick, and decadently gooey cookie that made the NYC bakery famous. For another take on this classic, see this Levain Bakery Chocolate Chip Cookies Recipe. Get ready for a truly indulgent treat.

Ingredients

These Levain Bakery chocolate chip cookies are famously thick and decadent, requiring a specific set of cold, high-quality ingredients to achieve their signature texture and rich flavor.

• 1 cup Cold Butter, cut into small cubes
• 1 cup Brown Sugar
• 1/2 cup Sugar
• 2 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 (or chopped chocolate chunks)
• 2 cups Walnuts, roughly chopped (pecans are a good substitute)

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: This Levain Bakery Chocolate Chip Cookies recipe is about ~20% faster than similar recipes, thanks to its straightforward chilling and baking process.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients & Tools

Gather all ingredients, ensuring your butter is cold and cut into small cubes. Use a kitchen scale for accuracy, especially for the flour. Have a stand mixer with a paddle attachment ready, along with a sturdy baking sheet and parchment paper.

Step 2 — Cream Butter & Sugars

In your stand mixer bowl, combine the cold butter cubes with both brown and granulated sugars. Mix on medium speed just until the butter breaks down and the mixture becomes crumbly and pale, about 60-90 seconds. Do not over-mix or let the butter soften completely.

Step 3 — Incorporate Eggs & Vanilla

Add the eggs one at a time, mixing on low until just combined after each addition. Scrape down the bowl. Mix in the vanilla extract. The mixture will look slightly curdled, which is perfect for achieving the right texture.

Tip: Using cold eggs helps keep the butter from melting too much during this step.

Step 4 — Add Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix just until no streaks of flour remain; a few dry patches are okay.

Step 5 — Fold in Chocolate & Walnuts

Remove the bowl from the mixer. Using a sturdy spatula, fold in the chocolate chips and chopped walnuts until evenly distributed. The dough will be very thick and chunky.

Key to Authenticity: Use a generous amount of high-quality chocolate chips and walnuts for that signature Levain Bakery Chocolate Chip Cookies look and taste.

Step 6 — Portion the Dough

Weigh out 6-ounce portions of dough (about ¾ cup each) using a scale. Gently form each into a tall, rough ball—do not flatten them. Place four dough balls on a parchment-lined baking sheet, spacing them widely apart as they will spread.

Step 7 — Chill Before Baking

Place the entire baking sheet with the portioned dough balls in the refrigerator. Chill for at least 30 minutes, or up to overnight. This step is crucial for controlling spread and developing flavor.

Step 8 — Bake to Perfection

Preheat your oven to 410°F (210°C). Bake the chilled cookies for 9-12 minutes, or until the tops are lightly golden and the edges are set, but the centers still look soft and underdone.

Doneness Cue: The cookies will not look fully set when you take them out. They will continue to cook and set on the hot baking sheet as they cool.

Step 9 — Cool & Serve

Let the cookies cool on the baking sheet for 10-15 minutes to firm up. Then, transfer them to a wire rack to cool completely. Enjoy warm for a gooey center or at room temperature for the full Levain Bakery Chocolate Chip Cookies experience.

Nutritional Information

Calories	Approx. 360 kcal
Protein	4g
Carbohydrates	45g
Fat	19g
Fiber	2g
Sodium	220mg

Note: These are estimated values for one Levain Bakery Chocolate Chip Cookie. Actual nutrition can vary based on specific ingredients and precise measurements.

Healthier Alternatives

You can still enjoy the decadent spirit of Levain Bakery Chocolate Chip Cookies with a few smart ingredient swaps. These alternatives cater to various dietary needs while aiming to preserve that iconic thick, chewy texture.

• Protein-Packed Flour — Swap half the all-purpose flour for oat flour or a scoop of unflavored protein powder. This adds a nutty depth and makes the cookies more satiating.
• Lower-Carb Sweetener — Replace half the brown sugar with a monk fruit or erythritol blend. This reduces the glycemic impact while maintaining the necessary moisture and caramel notes.
• Dairy-Free Butter — Use a high-fat, stick-style vegan butter. The flavor remains rich and buttery, crucial for replicating the authentic Levain Bakery Chocolate Chip Cookies experience.
• Gluten-Free Blend — Substitute the flour with a 1:1 gluten-free baking blend that includes xanthan gum. This helps mimic the structure and chew of the original recipe.
• Dark Chocolate Chunks — Opt for 70% or higher dark chocolate chunks. They offer more antioxidants and a deeper, less sweet chocolate flavor that balances the dough.
• Reduced-Sodium Option — Cut the salt in the dough by half and use unsalted butter. The cookies will still be flavorful, especially if you use salted nuts or chocolate.
• Nut Butter for Fat — Replace a portion of the butter with almond or cashew butter. This introduces healthy fats and a subtle, complementary nuttiness to the cookie’s profile.
• Seed “Flour” Boost — For a nut-free, fiber-rich option, try substituting a quarter of the flour with finely ground sunflower seeds. It adds a wholesome, earthy note.

Serving Suggestions

• For the ultimate indulgence, serve these Levain Bakery Chocolate Chip Cookies warm with a scoop of premium vanilla ice cream, creating a decadent cookie sundae.
• Pair with a tall glass of cold milk, a classic coffee, or a rich hot chocolate to balance the deep chocolate notes and buttery dough.
• Perfect for special occasions like birthday parties, bake sales, or holiday cookie swaps where a show-stopping treat is required.
• Elevate a simple dessert plate by crumbling a cookie over a bowl of chocolate mousse or alongside a berry compote.
• For a cozy night in, enjoy a cookie slightly warmed with a dollop of whipped cream or a drizzle of caramel sauce.
• Pack them for picnics or hikes; their thick, sturdy structure holds up well and provides a delicious energy boost.

To highlight their bakery-style size, serve these Levain Bakery Chocolate Chip Cookies on a simple, rustic board or plate, allowing their craggy tops and generous chocolate chips to be the visual star.

Common Mistakes to Avoid

• Mistake: Using melted or warm butter. Fix: Use cold, cubed butter straight from the fridge to create the proper thick, craggy texture.
• Mistake: Overmixing the dough after adding flour. Fix: Mix just until the flour disappears; overworking develops gluten, leading to tough cookies.
• Mistake: Skipping the chill time for the dough. Fix: Chill scooped dough balls for at least 2 hours to prevent excessive spreading and ensure a gooey center.
• Mistake: Using only chocolate chips. Fix: Use a mix of high-quality chocolate chips and chopped chocolate discs or bars for authentic, varied pockets of molten chocolate.
• Mistake: Baking on a warm or unlined sheet. Fix: Always use a cool, parchment-lined baking sheet to prevent premature bottom-browning.
• Mistake: Under-measuring the flour. Fix: Spoon flour into your measuring cup and level it off; too little flour causes flat, greasy cookies.
• Mistake: Baking at the wrong temperature. Fix: Preheat your oven fully to 410°F (210°C) – the high heat is crucial for the signature crispy exterior.
• Mistake: Overbaking for a “done” look. Fix: Pull the cookies out when the tops are just set and golden; they will finish setting on the hot pan.
• Mistake: Making the dough balls too small. Fix: Weigh your dough to ensure each portion is a hefty 6 ounces for the classic bakery-sized cookie.
• Mistake: Using a dark-colored baking sheet. Fix: Opt for a light-colored, heavy-gauge aluminum sheet to prevent the bottoms from burning before the centers are done.

Storing Tips

• Fridge: Store baked Levain Bakery Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate the dough balls for 3-5 days.
• Freezer: Freeze unbaked cookie dough balls on a parchment-lined sheet, then transfer to a freezer bag or airtight container for up to 3 months. Bake directly from frozen, adding a few extra minutes.
• Reheat: To restore the fresh-baked texture, warm cookies in a 300°F (150°C) oven for 5-8 minutes until heated through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if previously refrigerated.

Proper storage is key to enjoying these iconic cookies at their best. For the ultimate experience, we recommend baking them fresh and enjoying them warm.

Conclusion

We hope you love baking these iconic Levain Bakery Chocolate Chip Cookies as much as we do. For another fantastic variation, try our Best Soft Levain Bakery NYC Cookies Ready in 30 Minutes. Give this recipe a try, share your results in the comments, and subscribe for more delicious bakery-style treats!

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FAQs

Why are my Levain Bakery Chocolate Chip Cookies not thick and chunky?

For the classic thick and chunky texture, ensure your dough is very cold before baking and use a generous amount of dough per cookie. Do not flatten the dough balls; bake them directly from the refrigerator to prevent excessive spreading. This technique is key to replicating authentic Levain Bakery Chocolate Chip Cookies.

Can I use different types of chocolate chips?

Yes, using a mix of high-quality chocolate chips and chopped chocolate chunks is recommended. This combination creates the signature pockets of melted chocolate found in the original Levain Bakery Chocolate Chip Cookies. Stick to good-quality chocolate for the best flavor and texture.

How should I store these cookies to keep them fresh?

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies or the shaped dough balls. This ensures you can enjoy the rich, bakery-style taste of Levain Bakery Chocolate Chip Cookies anytime.