Levain Bakery Chocolate Chip Crush Cookies

Followed recipe by imperial measurements, roughly. Accidentally added a whopping 1.5 tbsp of vanilla. Would definitely use less next time. But these cookies are delicious and addictive!

Really good, would be nice if you would have said what temperature the oven had to be

I halved the recipe and made them into 1 - tbsp balls - yielded 25 cookies

Testing recipes for a baby shower. Made smaller cookies. Baked at 350 degrees for 9 minutes. These are great cookies. Next time I bake them at a smaller size I will bake 10-11 minutes to get them a bit firmer.

Made this recipe, but subbed King Arthur gluten-free flour for the flours in the recipe. Cookies came out great. I made exactly 8, as directed. I found that the first batch of 4 did not collapse much from the initial ball shape; they turned out good, but I was looking for a more even height cookie. So with the next 4 cookies I shaped them slightly by hand, to pre-form a sort of hockey puck shape. Those came out just right, because they retained that shape and came out more uniform. Either way, they came out delicious, but I thought it might be helpful information for anyone looking to make these gluten-free.

Epic cookies… not my favourite recipe, but my fella loved them. (I’m not a huge cookie lover).

Too sweet. Reduce sugar by 1/4 cup.

I put semi sweet chips and it was still to sweet. Made huge cookies.

Probably the best chocolate chip cookies I’ve ever had! Be warned, you really do have to make them the size it says or the cook time and temp will be very off. I tried to make the dough last longer by making them smaller and it just didn’t work as well. Only downside is because they are so big you can only get about 8 out of the dough and it’s a pain to remake. Great for small batches though!