Mock Chocolate Cookie Crust Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk sugar, flour, cocoa powder, and salt together in a bowl until thoroughly combined. Pour melted butter into the mixture and stir to incorporate. Press dough into the bottom and up the sides of a 9-inch pie pan.
• Bake crust in preheated oven until the sides are firm and the bottom bubbles slightly, about 10 minutes.

Steps:

• Put the cookies in the container of a food processor; process them until they are finely ground.
• Transfer crumbs to a mixing bowl; combine crumbs, butter, salt, and vanilla; stir until the crumbs are moistened.
• Press mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan; pack tightly so crust is even and compacted.
• Bake in a 350° oven for 6-8 minutes or until crisp.
• Let cool completely before filling.
• May wrap crust in plastic wrap and freeze for 1 month.

Steps:

• In large mixing bowl add flour, baking powder, baking soda and salt, cut in cold butter until mixture resembles crumbs, add sugars and stir well (breaking up any brown sugar clumps), add eggs and mix until dough forms, stir in chocolate chips (and nuts, if desired).
• Chill dough for one hour (and keep chilled while baking first batch).
• Heat oven to 400 degrees.
• Put half of the dough on an ungreased baking sheet in 7 large balls, bake for 8 -10 minutes, turn cookie sheet around back to front, bake until light golden brown on top, another 5 - 8 minutes. Remove from oven and cool on sheet for a few minutes, then place on wire rack to cool completely. Repeat with the rest of the dough after cookie sheet cools. This should give you a very close approximation to the Levain Bakery chocolate chip cookies.
• If you'd like to make them somewhat smaller I suggest using a 375 degree oven temp so they don't over-brown, though they may not rise quite as high.

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse wafers until finely ground. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Bake until crust is firm, about 10 minutes. Let cool completely on a wire rack.

Steps:

• Preheat the oven to 350°F (175°C).
• Crumble the cookies into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.
• Bake the crust for 10 minutes, or until fragrant. Remove it and allow it to cool before filling.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Add vanilla and egg yolks, one at a time, beating well after each addition. Add flour and salt; beat until just coming together but still crumbly.
• Divide dough in half. Use immediately, or wrap each half in plastic wrap and refrigerate until ready to use.