Daughter Megan found this recipe and shared this mega cookie with me. I have never heard of Levain Bakery in NYC but if I ever get back to the City, I will try to go! The cookies are delicious!
A batch of these cookies would make a wonderful Father’s Day present, or if you aren’t a baker, you could order them from the bakery! Slightly warmed in the microwave, topped with vanilla ice cream, it would be a wonderful dessert for two or more!
LEVAIN BAKERY CHOCOLATE CHIP CRUSH COOKIES
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 Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
3/4 teaspoon Salt
2 cups Chocolate Chips
2 cups Walnuts roughly chopped
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Preheat oven to 410 degrees.
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In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
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Add eggs, one at a time, mixing well after each one.
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Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
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Separate dough into large balls and place on lightly colored 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.
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Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
*can substitute all-purpose flour for cake flour
*Levain Bakery has stated they don’t use vanilla extract in their cookies. If you would like to add vanilla extract, I would suggest adding 1 teaspoon when adding the eggs to the batter.
Recipe from Modernhoney.com