https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/
Ingredients
- 1 cup COLD Butter cut into small cubes (1 T slices)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 Eggs
- 1 1/2 cups Cake Flour* (You can substitute 1 1/2 scant cup flour + heaping Tablespoon of cornstarch)
- 1 1/2 cups Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 cups Chocolate Chips- I like to use a mix of mini and milk chocolate chips
- Preheat oven to 410 degrees for large cookies or 400 for regular sized.
- In a 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. Avoid overmixing. Stir in chocolate chips.
- LARGE COOKIES: 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.
- REGULAR COOKIES: Spoon onto cookie sheet with parchment paper. Usually I fit about 12-13 regular sized.
- LARGE: Bake for 9-12 minutes or until slightly golden brown on the top. Let them rest for at least 10 minutes to set.
- REGULAR: Bake for 7-9 minutes. Let them rest on the cookie sheet
