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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 were great!! I recommend freezing the batter for a night or 2 before baking! It really intensifies the flavors! Soo yummy! My go to recipe from now on!
These were delicious! I grated frozen butter (my mixer can’t handle cold cubes). I reduced the chocolate chips by 1/2 cup and the salt by 1/4 tsp because I used salted butter. Next time I think I’d reduce the salt a bit more. These are some of the only cookies I’ve made that stay pillowy and thick; love it! I made four 4 oz cookies, a couple of 2 oz, and some 1 oz. The 4 oz are good, but the 2 oz is my favorite size; they’re a bit more reasonable with some variety of texture still! I kept overbaking the smaller ones. =[ Thank you so much for this recipe!
Good tip on grating the frozen butter! I’m always wishing recipes were more hand-mixer friendly.
I made these on Friday, and they didn’t turn out as good as I was hoping… they sorta melted into crispy flat cookies. (You know the kind) I don’t know what I did wrong… The dough tasted fantastic, but they didn’t bake up well for some reason.
Beth-
That is weird…did you use cold butter? Sorry they didn’t turn out! Let me know if you happen to try them again…I loathe flat cookies!
-Jamie
I have to try them. I am becoming obsessed with cookies for the moment! Your recipe seems wonderful!
Quick Question:
When you say sticks of butter… how many mL is one stick?
A stick is half a cup in the US, but you can use a 100 grams stick of butter. That’s a few grams less than half a cup. I just use the 100 grams here in the Middle East.
I made these yesterday and they were fantastic! I am always on the hunt for a new chocolate chip recipe since I can’t make the Toll House recipe to save my life. These turned out perfectly with just the right amount of crisp outside and chewy inside and they did not flatten out too much like some recipes seem to. Awesome recipe, thanks!! I am off to make another batch since they went so quickly at my house.
I’m making a batch of these today. :-) Even sending the househubby out to buy unsalted butter because we’re out. Then I’m gonna make sure my mamma gets one after dinner!
Yeah… I definitely want some chocolate chip cookies right about now.
Ok, I want these for Mother’s Day. I’m showing my 8 year old daughter right now.