Ummmm….YES!!! Ok. Admittedly I don’t really know what Levain Bakery is, but I saw this recipe from www.5boysbakery.com and gave it a whirl. I wanted to make something fancy bakery worthy and these are it. These huge chocolate chip cookies do not disappoint. They are amazing! This is the ultimate “sharing” cookie because they are simply too big for one person to eat on their own without getting a sugar rush. But, hey! It’s good to share, right? If you can’t bring yourself to part with half your cookie then save it and stick it in the microwave later for about 10-15 seconds….bam! You are good! I hope you enjoy these as much as I do!
Ingredients
Makes 8 Large Cookies
- 2 sticks cold unsalted butter, cut into small chunks
- 1 cup brown sugar, packed
- 1/2 cup sugar
- 1 tsp vanilla
- 2 eggs
- 3 cups all-purpose flour (original recipe says 1 1/2 cups cake flour and 1 1/2 cups all-purpose, but I used all all-purpose and they turned out great.)
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2 cups chocolate chips (dark, semi sweet, milk, whatever kind you like)
- 2 cups chopped nuts (If you do not use nuts just add more chocolate chips to keep the bulk for the cookie. I used about 1 cup extra chocolate chips for mine.)
Instructions
- Preheat oven to 410F. Prepare 2 baking sheets with parchment paper or use a stone. ( I almost always use a stone.)
- In a stand mixer cream butter and sugars together for about 3-4 minutes until creamy.
- Add vanilla and eggs and mix well.
- Stir in flour, salt, cornstarch and soda until combined. Don’t overmix.
- Stir in chocolate chips and nuts.
- Form into 8 large balls about 6-8 ounces each.
- Place on prepared baking sheets about 4 cookie balls per sheet. You want to leave room between them to spread nicely.
- Bake for 9-11 minutes. Remove from oven and cool on pans for 15 minutes to allow them to finish setting up.
- Remove to wire rack and finish cooling.
- Enjoy!
