LEVAIN BAKERY CHOCOLATE CHIP CRUSH COOKIES

Ingredients

  • 1 cup Cold Butter, cut into small cubes
  • 1 cup Brown Sugar
  • ½ cup Sugar
  • 2 Eggs
  • 1½ cups Cake Flour
  • 1½ cups Flour
  • 1 teaspoon Cornstarch
  • ¾ teaspoon Baking Soda
  • ¾ teaspoon Salt
  • 2 cups Chocolate Chips
  • 2 cups Walnuts, roughly chopped
  • *can substitute all-purpose flour for cake flour

Directions

Preheat oven to 410 degrees.

In large mixing bowl, 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 to avoid overmixing. Stir in chocolate chips and walnuts.
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.
Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

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