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If you have a hankering for a giant chocolate chip cookie, you’ve come to the right place. This recipe is for yet another Levain Bakery copycat… I made these because after tasting the Chocolate Chocolate Chip Levain knock-off, Brian was yearning for a HUGE regular chocolate chip cookie. I had to oblige him, right?
I headed back to Lisa’s blog and read through her Chocolate Chip Walnut Cookie recipe. I used this as my base and tweaked it a bit, of course leaving out the walnuts for Brian. The results were absolutely amazing… especially after leaving the dough in the fridge overnight. These are now Brian’s favorite chocolate chip cookies, making the Extraordinary Chocolate Chip Cookies fall down a notch to second place.
Do they compare to Levain’s Chocolate Walnut Cookies? Again, I have no clue because I have never tasted one… maybe I need to order some Levain cookies so I have a baseline to compare to? Honestly this recipe is so impressive I really don’t care if they are an accurate copycat or not!
If you have a chocolate chip cookie connoisseur in your family, definitely give this recipe a try…they are huge, gooey and chocolatey, so really what’s not to love?
Big Chocolate Chip Cookies
Ingredients:
2 sticks cold and cubed unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 tsp baking soda
2 1/2 cups good quality semisweet chocolate chips or chunks
1 cup of chopped walnuts (optional)
Directions:
Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
4. Weigh out the dough into 4 ounce portions and gently roll into a ball. (I got ten 4 ounce cookies out of this dough).
5. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and rawish you like the interior, until very lightly browned, taking care not to overbake. I baked mine for 16 minutes, which seemed to be perfect in my oven.
6. Let cool on rack and store what you don’t immediately eat in an airtight container.
Notes:
- These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies).
- To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
- I did not attempt to make these smaller than 4 ounces. I am sure they will be equally as amazing, you'll just have to play with the baking time.
adapted from Parsley, Sage, Desserts & Line Drives
All images and text ©Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
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I made these and they are so very good! I kept over baking them and they kept coming out so crunchy. I decided to take them out of the oven at the time specified even if they didn’t look done and it was perfect, about 17 minutes. Nice and doughy and thick. I never thought of playing with the leavenings before, that must be the trick to a thick and gooey cookie!
Looks so so good, I am sure gonna make this .
These look soo good!! I can’t wait to give them a try! I’m always on the search for a new chocolate chip cookie recipe. Have a great weekend!!!
By far the best chocolate chip cookie I’ve ever had and I’ve had tons of them. It’s now my favorite!
Hi Jamie!
I can’t wait to make these this weekend for my mom! It’s not in the recipe, but should they be left in the fridge overnight? What about two nights in the fridge, or is that too long? Thanks! Love your site by the way!!
Isabel-
Thanks so much for stopping by! The recipe does not state that you have to refrigerate them overnight, however, I have made these twice now and the were just perfect when refrigerated overnight. I think two days would be fine! ;)
Enjoy and let me know what you think!
-Jamie
I’m a sucker for amazing chocolate chip cookies! Definitely adding this to my to-bake list! Can’t wait!
I was wondering, I don’t own a scale so how much approximately would 4oz be in cups. Thanks :)
Tania-
Yikes, I would say maybe 1/4 cup…sorry I am horrible with trying compare weight measurements. I would maybe just try to divide the dough into 9-10 equal portions. Hope this helps!
-Jamie
Those are beautiful cookies!
How funny, this is almost exactly my recipe for chocolate chips…I never posted the recipe because it is *super secret* ;) Looks like the secret is out! I will say, though that they are delicious! Great minds think alike :)
I couldn’t get these cookies off my mind after seeing them yesterday. So of course I made a batch! I knew when I tasted the dough I was in trouble! I like these cookies way too much! Oh my goodness…in my opinion, they are one of the top 2 cookie recipes I’ve ever made (I’ve made too many recipes to count & for sure the #1 yummiest dough)!!!
My 4oz only needed 14 min @375 (but of course that’s my oven)
Thanks again!
YUM! I’ve had Levain cookies so I can’t wait to see if these compare! Just a question though — did you use the butter cold or did u use it at room temp? I’ve always heard to use room temp butter…thanks!
Alison-
thanks for stopping by and commenting!!! I used cold, cubes butter in this recipe.
have a fab day!
-jamie
I made these this morning and they were great! They are a great Levain copycat :)
Alison-
Thanks so much for reporting back, glad you like them!
-Jamie
When you say two cold stick of butter, how much do you mean in grams?
Hi Charlotte,
I am in the US and we don’t use grams for these sorts of things, but a quick google search tells me that a stick of butter weighs approximately 113 grams, so you would need about 226 grams of butter.
– Jamie