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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Jamie P
Saturday 23rd of May 2020
I love this recipe! I use this for making Reese’s Pieces cookies, meaning I add less chocolate chips, plus add Reese’s chips, and Reese’s pieces. I have to say refrigerating the dough is an absolute must. If it’s not cold, the cookie spreads too much. I’d say at least 30 mins chilling is fine. I usually roll them into balls first then throw them in a bowl and chill them like that — they are ready to pop in the oven right away.
To me, these cookies taste better the next stay when all that butter has had a chance to harden. They just aren’t as good right out of the oven for some reason, but are FABULOUS after a half day at least.
Jamie
Tuesday 26th of May 2020
So happy you enjoyed the recipe! Thanks for stopping by and leaving your feedback! -Jamie
Leese
Saturday 30th of May 2015
I would like to make these…..did anyone weigh their ingredients? If so how did they turn out?
Thanks for sharing!
Shannon
Wednesday 6th of August 2014
My daughter, Molly, and I just made these! They are perfect! So yummy... thank you!
Maria
Wednesday 5th of February 2014
As the snow continues to fall here, I needed some cookie therapy to break me of my winter blues. This recipe (and I have tried a lot of chocolate chip recipes) was very, very good. I love walnuts in my cookies and was happy I didn't have to let the dough sit overnight in the refrigerator or have room temperature butter (who can remember to take it out, not me anyway.) Thanks, love your blog.
Rita
Sunday 1st of December 2013
I tried to down load this recipe and I got the pictures but no recipe! Do you know what happened?
Thank you, Rita
Jamie
Friday 10th of January 2014
Rita, I'm not sure what happened. The link to print the recipe is here: https://www.mybakingaddiction.com/bigchocolate-chip-cookies/print/ - Jamie