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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
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I tried these out and they were very good! I have a question though, how do you get the cookies not to puff up so much? My chocolate chip cookies tend to puff up quite a bit and turn out somewhat cakey? And the texture is pretty smooth, which is not a problem, but it doesn’t look pretty.
These look like excellent chocolate chip cookies. Chris is my cookie connoisseur so I am definitely going to make these for him….he’s obsessed with choc. chip cookies!
Jamie, I’m so glad you loved these! Even though it still isn’t quite like Levain’s, (I’m still trying lol), I think it’ a great fat and chewy chocolate chip cookie. I should thank the Levain ladies for motivating me to try and duplicate their cookie..LOL
Hi! I made these over the weekend and the were a HUGE success! I have been using the same recipe for years and finally took the plunge into new territory with this one. I made one batch of smaller cookies, but wasn’t as happy with the little ones as I was with 4oz cookies. It changed the consistency somehow. Or maybe I just love me a giant cookie! :)
ps – love the new look of the site!
I am going to give these a try. I am not in the choco chip flat cookie camp. These look EXACTLY like what I was looking for. I usually make ones with vanilla pudding in the dough. They are good but I am getting away from using anything boxed. Oh I can not wait. Thank you.
mmm these look perfect….!
I’m a chocolate chip cookie fanatic and am always looking for a new recipe… I am adding this to the list!
I HAD to try these as I’m making it my mission to try and find the best recipe. Well I love your old best recipe and especially love them frozen- YUM!
These were also a really huge hit- especially with a health-nut co-worker who ate TWO! In one sitting! I can’t tell you what a compliment that is to your recipe. I did mix it up with half 60% chocolate chips and semi-sweet chocolate chunks, made them smaller, and found they stay 100% chewy if you store them in a ziploc over night after letting them cool.
Thank you!!!