One of our first recipes on Delight Baking have been soft baked chocolate chip cookies. It was Super Bowl time and we were thinking about what kind of food we would like for celebrating this event.
We love baking and we love cookies. So that decision was made quickly. Apart from that we were looking for something delicious that wouldn’t take too much time because, well, we wanted to celebrate of course!
This is when we came across a quick and delicious recipe for chocolate chip crush cookies from Levain Bakery. This bakery is famous for it’s fantastic cookies located in Manhattan, NYC.
We took it as a base but changed it a little to better fit what we were looking for. Instead of the walnuts used in the original recipe, we went for a second type of chocolate.
You can see the results of this in our gallery and we can tell you: They are so so delicious! Whether you eat them fresh out of the oven or you let them cool for a while and enjoy them later. One of these chocolate chip crush cookies will not be enough!
Things to know before you start
Time Schedule
| Steps | Work time | Waiting time |
| Mix | ~15 minutes | – |
| Rest | – | 1 hour |
| Shape (2x) | ~5 minutes | – |
| Bake (2x) | – | 10 minutes |
| Cool | – | 15 minutes |
After about 2 hours you will be able to enjoy your own chocolate chip crush cookies like you would buy them from the Levain Bakery.
Info: The work and waiting times for the shape and bake steps are per baking plate full of cookies. You will have dough for 2 full baking plates. So while one batch of cookies is baking in the oven, you can already prepare the next one.
Total ingredients
| Weight | Ingredient |
| 225 g | Butter |
| 220 g | Brown sugar |
| 100 g | White sugar |
| 4 g | Vanilla extract |
| 2x | Eggs |
| 375 g | All-purpose flour |
| 4,5 g | Salt |
| 3,5 g | Baking soda |
| 2,5 g | Cornstarch |
| 100 g | Dark couverture chocolate |
| 350 g | Milk chocolate chips |
| 250 g | Walnuts (optional) |
Depending on how big you are going to shape the cookies you will have either 8 very big, or 16 medium sized ones.
We went for 4 very big cookies for the first batch and 8 medium ones for the second one.
Info: As stated in the introduction we went for dark couverture chocolate instead of walnuts. Therefore these are stated as optional. If you want to go for these we would recommend to remove the dark couverture chocolate and chop the walnuts a bit before adding them to the dough.
Difficulty
A super simple recipe with just a few steps.
Baking tools
Nothing special is needed besides a hand mixer, bowl, baking plate and parchment paper. A cookie scoop can come in handy for shaping the cookies, but it is not necessary, you can also use tablespoons.
Besides that you can have a look at our should have baking tools for more helpers in your kitchen.
Steps
1. Mix
| Weight | Ingredient |
| 225 g | Butter (cold) |
| 220 g | Brown sugar |
| 100 g | White sugar |
| 4 g | Vanilla extract |
| 2x | Eggs |
- Cut the butter in chunks and mix it with the brown and white sugar until creamy with a hand mixer
- Afterwards add the vanilla extract and eggs and mix until combined
| Weight | Ingredient |
| 375 g | All-purpose flour |
| 4,5 g | Salt |
| 3,5 g | Baking soda |
| 2,5 g | Cornstarch |
- Switch to dough hooks
- Sift all the dry ingredients together in a second bowl
- Add them step by step to the previous dough while mixing further until just combined
| Weight | Ingredient |
| 100 g | Dark couverture chocolate |
| 350 g | Milk chocolate chips |
- Chop the couverture chocolate in chunks
- Fold the chocolate into the dough with a big spoon
2. Rest
- Store the cookie dough sealed in the fridge at 4-6°C (39,2-42,8°F) for 1 hour
3. Shape
- To shape your cookies you can either use 2 tablespoons or a cookie scoop
- Take 2 baking plates and cover them with parchment paper
- As mentioned before either go for 4 very big cookies per baking plate or 8 medium ones
- Shape each cookie and drop them on the baking plate next to each other
- In the following image you can see the medium sized cookies just before baking
4. Bake
- Preheat oven to 200°C (392°F) for ~30 minutes with the upper and lower heat function
- Put it in the oven and bake for 10 minutes or until golden brown
- After baking take the cookies out on the parchment paper they were baked on
5. Cool
- Let your chocolate chip crush cookies rest on the parchment paper they were baked on for at least 15 minutes to set
Conclusion
Taste
Fantastic. This word would actually already be enough. Ok, maybe we can use a few more to describe this a bit more detailed.
While the base of the cookie gets a little crunchy, the middle of it remains nicely soft and gooey with the chocolate just melting in your mouth.
It is this twist within the cookie itself that makes it so – we already said it – fantastic!
Even after a few days they will not dry out but stay this soft and delicate but to be honest… these chocolate chip crush cookies will not stay in their jar for long 😉
Credits
This recipe was inspired by Levain Bakery Chocolate Chip Crush Cookies.
Gallery
