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
adapted from Parsley, Sage, Desserts & Line Drives
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
add in 1 cup of walnuts if you fancy them
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).
4. 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.
5. 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.
{ 57 comments… read them below or add one }
No matter how many times I see chocolate chip cookie recipes, I always get super excited! I love that quality about chocolate chip cookies. I am so tempted to make these…RIGHT NOW!
I am so making these for Mother’s Day. Drool.
These look great! Thanks for leaving the walnuts out
Oh….yum! No matter how many times I think I’ve found the perfect chocolate chip cookie, I still can’t stop trying new recipes…these look really good!
We are sick ! Sick I tell you. Always looking for the better chocolate chip…. I will (head hung low) be making it tomorrow. Yum
They look so delicious. I would love to bake them but I am always very reluctant baking any kind of cookie because of the altitude I live at. Most cookies turn out completely flat. That is so disappointing.
These are good…really good! Just consumed one, piping hot! It did not disappoint! Perfect, chewy consistency on the outside with a gooey center. I’m not going to lie, I am picky about my cookies, but this is a recipe I will make again!
Nicole–
You made them already?? How awesome is that!?! So glad you liked them!
-Jamie
they look so so SO good. i like its cragged top. Really rustic (:
These have been on my list for awhile now. Thanks for the reminder. You are killing me with your cookie posts, in a good way of course:)
I just wish I had an upright mixer that could handle the cold butter. You can shred butter on a box grater, to quickly “soften” it, while it still remains somewhat cold. I’ve done that before and it does seem to help. It’s just messy to work with that way. I’m always on the lookout for new chocolate chip cookie recipes, so thanks for posting this one!
Jamie, you are killing me with those Gorgeous Choc Chip Cookies! I want some right now! I’m not a baker but my kids wish that I was! I’m going to try your recipe!!
Always love another chocolate chip cookie recipe. It’s fun to try new ones & new methods now and then, isn’t it? Looks delicious!
Wow. Just wow.
Awesome! I needed a new chocolate chip cookie recipe because my go-to fabulous recipe I always use won me a blue ribbon at the Ohio State Fair last year, and I can’t enter them again! Now I’ll have something new to knock their socks off with this year!
these look gorgeoussssssly delicious!
How was the texture? Soft? Chewy? Cakey?
Katherine-
The internal texture is a nice balance of gooey and chewy with a slightly crisp exterior. Yum!
Thanks for stopping by to check them out!
-Jamie
Your pictures are always so amazing. They always make me want to bake everything you provide a recipe for. And the best part is, I’ve never been disappointed. Guess I’m gonna have to try these the next time I make chocolate chip cookies. And my hubby thanks you in advance for leaving out the walnuts.
What is it about Chocolate Chip cookies that leaves me drooling? These look divine!
Okay, these look incredible! I can’t wait to bake these! Thanks! xxMK
Oh my gosh these looks unbelievably YUMMY!!!
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
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!
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 
Those are beautiful cookies!
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
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
By far the best chocolate chip cookie I’ve ever had and I’ve had tons of them. It’s now my favorite!
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!!!
Looks so so good, I am sure gonna make this .
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!
Ok, I want these for Mother’s Day. I’m showing my 8 year old daughter right now.
Yeah… I definitely want some chocolate chip cookies right about now.
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!
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.
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 have to try them. I am becoming obsessed with cookies for the moment! Your recipe seems wonderful!
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
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 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!
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!!!
I’m a chocolate chip cookie fanatic and am always looking for a new recipe… I am adding this to the list!
mmm these look perfect….!
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.
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!
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
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!
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.
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