Levain Bakery’s Chocolate Chip Crush Cookies

 

Having tried Levain Bakery’s oatmeal raisin cookies (you can see the results here), I thought it high time that I give their chocolate chip cookies (that they have named Chocolate Chip Crush Cookies for some reason) a try as well. It seems as though there are almost as many recipes for chocolate chip cookies as there are chocolate chips in the bag. Not that I’m complaining, I enjoy making and eating them. These were very good. They’re thick, and I like that in a cookie. It really feels as though you’re sinking your teeth into something substantial. I also liked all of the walnuts, considering they are one of my favorite nuts. When you eat a Levain cookie, you know you’ve eaten a cookie. I find it interesting that they don’t use vanilla in their cookies. The cookies didn’t suffer from it, in fact, they may be onto something here.  Without the vanilla the focus was more on the chocolate and nuts, and isn’t that the way it should be?Levain Bakery’s Chocolate Chip Crush Cookies

 1 c. cold butter cut into small cubes

1 c. brown sugar

½ c. sugar

2 eggs

1½ c. cake flour

1½ c. flour

1 t. cornstarch

¾ t. baking soda

¾ t. salt

2 c. dark chocolate chips

2 c. walnuts, roughly chopped

Preheat oven to 410ºF.

In the work bowl of a stand mixer 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. Do not overmix. Stir in chocolate chips and walnuts.

 Separate dough into large balls and place on a parchment or Silpat-lined baking sheet. These are large cookies, so allow only 4-5 per baking 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 before removing to a wire rack to cool completely.

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Levain Bakery Oatmeal Raisin Cookies Copycat

 

I’ve got to be honest with you, prior to making these cookies I had never heard of Levain Bakery. Apparently it’s quite popular, their cookie recipes sought after. I was simply in the mood for oatmeal raisin cookies, but didn’t want to trouble myself to make my favorite recipe because of all of the rolling of dough into balls, then dipping into sugar prior to baking. These are very good, and fairly easy to put together. I made them smaller than the dinner plate-size cookies they make to sell in their store because I wasn’t prepared to have such large cookies. I think this size is absolutely perfect. You get a wonderful ratio of dough, raisins, and walnuts, in a delicious handheld dessert.

 Levain Bakery Oatmeal Raisin Cookies Copycat

 1 c. cold butter, cubed

1 c. + 2 T. brown sugar

½ c. granulated sugar

2 large eggs

½ c. cake flour

2 c. all-purpose flour

1½ c. rolled oats

1 t. cornstarch

¾ t. baking soda

½ t. salt

½ t. cinnamon

1½ c. raisins

1 c. chopped walnuts

 Preheat oven to 410°F.

 In the work bowl of a stand mixer cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.

Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt, and cinnamon, and stir until combined. Stir in raisins and walnuts.

 Chill dough for 15 minutes.

 Using an ice cream scoop, place six portions of dough on a lightly colored cookie sheet. Lightly press on top of dough to flatten and smooth.

 Bake for 9-11 minutes or until golden brown on the top. Let rest for at least 10-15 minutes to set before moving to a wire rack to cool completely.

 Yield: 18 cookies

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