Big Chocolate Chip Cookies

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

Yield: 12-14 Cookies


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)


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.


- 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.


97 Responses to “Big Chocolate Chip Cookies”

  1. Nadia — May 3, 2010 at 8:56 pm

    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!


  2. Jessica @ How Sweet — May 3, 2010 at 9:01 pm

    I am so making these for Mother’s Day. Drool.


  3. Katrina — May 3, 2010 at 9:07 pm

    These look great! Thanks for leaving the walnuts out :)


  4. Becky — May 3, 2010 at 9:09 pm

    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!


  5. Posti$ — May 3, 2010 at 9:34 pm

    We are sick ! Sick I tell you. Always looking for the better chocolate chip…. I will (head hung low) be making it tomorrow. Yum


  6. 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.


    • Christy.t — January 14, 2011 at 3:39 pm

      Have you ever tried using bread flour instead? I worked/lived in the Rockies for one summer and that helped. If you bake often, you could buy a big bag of bread flour from Sams and save some money. Good luck!

  7. Nicole — May 3, 2010 at 10:33 pm

    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!


    • Jamie — May 3, 2010 at 10:39 pm

      You made them already?? How awesome is that!?! So glad you liked them!

  8. thepastrykook — May 3, 2010 at 10:33 pm

    they look so so SO good. i like its cragged top. Really rustic (:


  9. Maria — May 3, 2010 at 10:47 pm

    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:)


  10. Kathy @ The Sugar Queen — May 4, 2010 at 7:28 am

    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!


  11. Sara — May 4, 2010 at 8:44 am

    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!! :)


  12. Lori @ RecipeGirl — May 4, 2010 at 8:45 am

    Always love another chocolate chip cookie recipe. It’s fun to try new ones & new methods now and then, isn’t it? Looks delicious!


  13. Texasholly — May 4, 2010 at 9:28 am

    Wow. Just wow.


  14. Danae (The Busty Baker) — May 4, 2010 at 1:12 pm

    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! :)


  15. stephanie — May 4, 2010 at 3:15 pm

    these look gorgeoussssssly delicious!


  16. Katherine — May 4, 2010 at 6:06 pm

    How was the texture? Soft? Chewy? Cakey?


    • Jamie — May 4, 2010 at 6:14 pm

      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!

  17. Jennifer — May 4, 2010 at 7:10 pm

    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.


  18. Double Dipped Life — May 4, 2010 at 7:39 pm

    What is it about Chocolate Chip cookies that leaves me drooling? These look divine!


  19. Mary — May 4, 2010 at 11:51 pm

    Okay, these look incredible! I can’t wait to bake these! Thanks! xxMK


  20. Kathleen — May 5, 2010 at 2:06 am

    Oh my gosh these looks unbelievably YUMMY!!!


  21. Alison — May 5, 2010 at 8:22 pm

    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!


    • Jamie — May 5, 2010 at 8:44 pm

      thanks for stopping by and commenting!!! I used cold, cubes butter in this recipe.
      have a fab day!

    • Alison — May 6, 2010 at 6:49 pm

      I made these this morning and they were great! They are a great Levain copycat :)

    • Jamie — May 6, 2010 at 8:07 pm

      Thanks so much for reporting back, glad you like them!

    • charlotte — July 23, 2013 at 2:15 am

      When you say two cold stick of butter, how much do you mean in grams?

    • Jamie — September 13, 2013 at 6:03 pm

      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

  22. allison — May 6, 2010 at 12:00 am

    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!


  23. 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 :)


  24. Alison — May 6, 2010 at 4:19 pm

    Those are beautiful cookies!


  25. Tania — May 6, 2010 at 5:44 pm

    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 :)


    • Jamie — May 6, 2010 at 8:09 pm

      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!

  26. Isabel — May 6, 2010 at 7:52 pm

    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!!


    • Jamie — May 6, 2010 at 8:07 pm

      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!

  27. BC — May 6, 2010 at 8:28 pm

    By far the best chocolate chip cookie I’ve ever had and I’ve had tons of them. It’s now my favorite!


  28. Brooke — May 7, 2010 at 7:15 am

    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!!!


  29. Happy Cook — May 7, 2010 at 7:58 am

    Looks so so good, I am sure gonna make this .


  30. Kaitlin — May 7, 2010 at 12:47 pm

    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!


  31. Prudy — May 7, 2010 at 10:47 pm

    Ok, I want these for Mother’s Day. I’m showing my 8 year old daughter right now.


  32. Peggy — May 9, 2010 at 6:46 am

    Yeah… I definitely want some chocolate chip cookies right about now.


  33. 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!


  34. Lisa — May 9, 2010 at 2:51 pm

    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.


  35. Leeza — May 10, 2010 at 2:11 am

    Quick Question:

    When you say sticks of butter… how many mL is one stick?


    • Joanna — June 3, 2010 at 3:49 pm

      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.

  36. lauresophie — May 10, 2010 at 6:12 am

    I have to try them. I am becoming obsessed with cookies for the moment! Your recipe seems wonderful!


  37. Beth — May 11, 2010 at 2:28 pm

    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.


    • Jamie — May 11, 2010 at 3:50 pm

      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!

  38. Connie — May 11, 2010 at 8:25 pm

    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!


    • Jacqueline — June 6, 2010 at 1:06 am

      Good tip on grating the frozen butter! I’m always wishing recipes were more hand-mixer friendly.

  39. Lisa — May 13, 2010 at 11:26 am

    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!


  40. Rachel N — May 13, 2010 at 3:25 pm

    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!!!


  41. Hailey Erickson — May 17, 2010 at 4:43 pm

    I’m a chocolate chip cookie fanatic and am always looking for a new recipe… I am adding this to the list!


  42. betty — May 24, 2010 at 1:49 am

    mmm these look perfect….!


  43. Lori — June 25, 2010 at 8:54 am

    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.


  44. Jill — June 28, 2010 at 10:38 pm

    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!


  45. Lisa — July 4, 2010 at 8:32 pm

    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


  46. Tracey — August 2, 2010 at 4:27 pm

    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!


  47. Kimberly — August 19, 2010 at 12:44 am

    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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