Levain Bakery Chocolate Chip Crush Cookies

Levain Bakery's giant, decadent chocolate chip cookies have reached cult status since the bakery opened its doors on the Upper West Side in 1995. Among their signature cookie varieties, the Chocolate Chip Crush reigns supreme with its crispy edges and gooey center packed with jumbo chocolate chips and walnuts.

While Levain's exact recipe remains a closely guarded secret, many intrepid home bakers have attempted to recreate the magic of these cookies through trial and error.

For those outside of New York longing for a Levain cookie fix, below is a recipe to recreate the magic at home. Continue reading to learn Levain's chocolate chip cookie recipe.

The Origins Of Levain's Famous Cookies

Levain Bakery was founded in 1995 by Pam Weekes and Connie McDonald, two friends who shared a passion for baking. The original Levain bakery opened on 74th Street and Columbus Avenue on the Upper West Side of Manhattan.

Weekes and McDonald's perfected their cookie recipes through trial and error using high-quality ingredients. The bakery's first customer was a little girl who ordered chocolate chip cookies. After taking her first bite, she exclaimed, "These are the best cookies in the world!".

Word quickly spread about Levain's freshly baked, oversized cookies. Neighborhood residents soon formed lines out the door to get their cookie fix. Levain developed a cult following on the Upper West Side, with customers returning daily for their favorite cookie varieties.

Within a few years, Levain cookies were considered one of the best treats in New York City. Over 25 years later, Levain Bakery's cookies are baked in small batches throughout the day.

Step By Step Guide To Cook Famous Levain Bakery Cookies

Ingredients

2 ¼ cups (12 ounces) bread flour
1 ¼ cups (5 ounces) flour (all-purpose)
1 ½ teaspoons soda (baking)
1 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, melted and cooled slightly
1 ¼ cups lightly packed (9 ounces) light sugar (brown)
1/2 cup (3 1/2 ounces) granulated sugar
2 eggs
2 teaspoons pure vanilla extract
12 ounces semisweet chunks or chocolate chip
3/4 cup walnuts, coarsely chopped (optional)

Instructions

Step 1: Preheat oven to 410°F—line two large baking sheets with parchment paper. The cookies will spread, so leave ample space between them.

Step 2: In any medium bowl, whisk bread flour together, flour (all-purpose), soda (baking), and salt until well combined. Set aside.

Step 3: In a large microwave-safe bowl, melt the butter in the microwave in 30-second intervals, stirring between intervals, until just melted and warm, not hot. Or you can leave it in an open space to soften at room temperature.

Step 4: Add the brown and granulated sugar to the melted butter. Using a rubber spatula, vigorously beat the sugars and melted butter for about 1 minute until completely blended.

Step 5: Crack the eggs into the sugar-butter mixture. Add the extract (vanilla) into it. Beat for 1 minute until the eggs are fully incorporated, and the mixture looks thick and creamy.

Step 6: Add the dry ingredients (flour mixture) to the wet ingredients (sugar-butter-egg mixture). Fold together gently with a spatula or wooden spoon until just combined. Do not overmix.

Step 7: Fold in all chocolate chip and walnuts (if using) until evenly distributed throughout the dough. The dough will be very thick and sticky.

Step 8: Use an ice cream scoop to scoop the dough into 12 large balls, each about 1/3 cup of dough. Place 6 dough balls onto each prepared baking sheet, spacing the cookies at least 4 inches apart.

Step 9: Bake for 10-12 minutes, rotating the pans halfway through bake time, until cookies look lightly browned on the edges but still very soft in the center.

Step 10: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Let cookies sit out overnight to achieve perfect texture.

Tips For Perfect Chocolate Chip Cookies Recipe

Allow the butter to come to room temperature before creaming it with the sugars. This will create air pockets in the dough for the best chewy and crispy texture.
For the best flavor, use high-quality chocolate chips, such as Guittard or Ghirardelli. Avoid chips with too much cocoa butter, as they may cause spreading.
Bake cookies for 1-2 minutes less than the recipe states for crispy edges and soft centers. They may look underdone but will continue cooking on the sheet.
Let the cookies cool completely before removing them from the baking sheet. This prevents breakage and helps set the texture.
Allow the baked cookies to rest overnight before serving. This allows moisture to redistribute for a thicker, denser interior.
Store completely cooled cookies in an airtight container at room temperature to maintain texture. Freeze extras for up to 3 months.

What Makes Levain's Chocolate Chip Cookies So Good?

Levain Bakery has been perfecting their signature cookie recipes for over 25 years, but a few key factors contribute to making their chocolate chip cookies stand out from the crowd:

Levain uses high-quality ingredients, including premium Valrhona chocolate, Madagascar Bourbon vanilla, and imported European butter.
The bakery keeps its original dough recipe a closely guarded trade secret. After years of testing, they have perfected the balance of ingredients for the ideal chewy yet crispy texture.
Rather than mass production, Levain uses old-fashioned stand mixers to carefully blend their cookie dough. This preserves the quality.
Cookies are baked fresh throughout the day in small batches to ensure every cookie comes out warm and delicious.
Each hand-scooped cookie weighs nearly 6 oz. and is jam-packed with jumbo chocolate chips.
The baking process, done in low heat for longer, creates a crispy edge and gooey center in each Levain cookie.

Conclusion

Levain Bakery has achieved iconic status for its ginormous, decadent cookies, especially the chocolate chip variety loaded with walnuts. You can make them at home by following the above simple steps, but make sure to use premium ingredients.

Just be sure to have plenty of cold milk on hand for dunking when these massive chocolate chip cookies emerge warm from the oven!