Levain Bakery Giant Chocolate Chip Cookies
User Reviews
5
10 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Additional Time
15 mins
-
Total Time
37 mins
-
Servings
8 Giant Cookies
-
Calories
883 kcal
-
Course
Baked Goods
-
Cuisine
American
Levain Bakery Giant Chocolate Chip Cookies
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Craving Levain Chocolate Chip Cookies but don't live in New York City? I hear you! These easy Copycat Levain Chocolate Chip Cookies are thick, gooey, and loaded with chocolate chips and walnuts. These oversized behemoths are larger than life and you just might not go back to regular chocolate chip cookies after trying one of these!
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Ingredients
- 1 cup butter cold and cut into cubes, salted, 227g
- 1 cup light brown sugar 220g
- 1/2 cup granulated sugar 100g
- 2 egg large
- 2 teaspoons vanilla extract optional, pure
- 1 1/2 cups all-purpose flour 188g
- 1 1/2 cups cake flour 179g
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups semisweet chocolate chips or milk chocolate chips, 325g
- 2 cups walnut chopped, 250g
Instructions
- Preheat oven to 400°F for at least 15-20 minutes. Line two baking sheets with parchment paper.
- In a large bowl of a stand mixer, beat the butter and sugars on medium-low speed until they start to come together, then increase the speed to medium-high for 4 minutes, stopping and scraping the bowl once partway through. It should be light and creamy.
- Add the eggs and vanilla. Beat again just until combined.
- Add the all-purpose flour, cake flour, cornstarch, baking soda, and salt and pulse until the cookie dough starts to come together.
- Add the chocolate chips and walnuts and mix again, just until the chips and nuts are evenly dispersed throughout the cookie dough.
- Divide the dough into 8 large, rough mounds. Don't use a scoop or roll the dough into balls - the lumpy, bumpy signature look of these cookies is part of their charm. If you have a kitchen scale, each ball should weight approximately 6 ounces.
- Space the cookies far enough apart on the baking sheet that they have some room to spread. I stick to 4 cookies per pan.
- Bake for 10-14 minutes until lightly browned on the outside but still doughy and slightly underbaked in the centers. Let cool on the baking sheet for at least 15 minutes before removing or serving. The cookies will continue to set up and cook a bit from the residual heat during this time.
- Store leftover cookies in an airtight container on the counter for up to 4 days.
Notes
- Levain has specifically said they don't use it, but I always add some to my cookies because I think it gives a better, more complex taste. I recently revisited Levain in NYC and after tasting the originals again I stand by my position.
- Vanilla Extract: Levain has specifically said they don't use it, but I always add some to my cookies because I think it gives a better, more complex taste. I recently revisited Levain in NYC and after tasting the originals again I stand by my position.
Nutrition Information
Show Details
Calories
883kcal
(44%)
Carbohydrates
98g
(33%)
Protein
11g
(22%)
Fat
52g
(80%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
15g
(88%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
110mg
(37%)
Sodium
593mg
(25%)
Potassium
238mg
(5%)
Fiber
3g
(12%)
Sugar
57g
(114%)
Vitamin A
775IU
(16%)
Vitamin C
1mg
(1%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Giant Cookies
Amount Per Serving
Calories 883 kcal
% Daily Value*
| Calories | 883kcal | 44% |
| Carbohydrates | 98g | 33% |
| Protein | 11g | 22% |
| Fat | 52g | 80% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 593mg | 25% |
| Potassium | 238mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 57g | 114% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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