Let the chips fall where they may! (Hopefully in my mouth…) These Levain-inspired giant chocolate chip cookies are one of my favorite bakes yet.
I rave about the cookies at the New York City bakery Levain all the time. And last night, I just couldn’t kick the craving, so I decided to look up a recipe to bring the giant chocolate chip cookies to me.
What to Expect:
A fluffy, puffy golden cookie with a gooey center dotted with melted chocolate chips. Basically, a whole lotta yum. I know everyone prefers their cookies baked a specific way—and don’t get me wrong, I like crispy cookies as much as the next girl—but these soft, giant chocolate chip cookies are unbeatable. You don’t think you’ll be able to eat the whole cookie, but you will. I promise.
Once the cookies have cooled for 10 or so minutes, the center tastes almost doughy. I highly recommend!
What I Changed:
I didn’t have cake flour on hand, so instead of the 1 cup of cake flour, I used 1 cup of All-Purpose flour. Before pouring it into the mixing bowl, I removed 2 tablespoons of the AP flour and substituted it with 2 tablespoons of cornstarch. It actually worked perfectly! The cake flour causes the giant chocolate chip cookies to become fluffy—so this successful substitute was essential.
I also didn’t add in the walnuts and instead just kept it simple with chocolate chips, but if walnuts sound good to you, go nuts!
These giant chocolate chip cookies are guaranteed to make you more chipper! Enjoy!
Yield: 8 cookies
- 1 cup butter cut into tablespoons I prefer unsalted
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 cup cake flour
- 1 1/2-1 3/4 cup all purpose flour* see notes
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse sea salt
- 2 cups walnut halves
- 2 cups semi sweet chocolate chips
Pre heat oven to 400 degrees and set rack in middle of oven.
Place butter into bowl and turn mixer on low. If using a stand mixer, use the paddle attachment.
Add sugars and beat butter until smooth on medium speed. This should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and is no longer visible in pieces.
Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.
Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together.
Pour the walnuts into the batter all at once. Pulse the batter 5-6 times.
Pour the chocolate chips into the batter and pulse again 5-6 times.
Pour the batter out onto a clean surface. Fold the dough together a few times until all of the chocolate chips and walnuts are mixed into the batter.
Divide the dough into 8 equal pieces about 6 oz each. Use your hands to shape cookies. Do not use a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough.
Bake 4 cookies per pan, for 11 minutes on regular bake or 400 convection bake for 8-9 minutes.
The cookies are done when the top is a bit golden and the bottom is also golden.
Do not over bake. Let cool for 15 minutes before serving.
