A copycat of the famous Levain Bakery chocolate chip cookies from New York City. These gigantic beauties are the epitome of what a perfect chocolate chip cookies should be – crispy edges, soft interiors and bursting with chocolate chips!
There are some days when all you want is a chocolate chip cookie. Am I right? And I’m not talking about any old chocolate chip cookie. I’m talking about a big mama chocolate chip cookie that you can stuff your face into. One that seems to go on forever… until you almost get a tummy ache.
I’m here to solve that for you. These are a copycat of Levain Bakery’s massive chocolate chip cookies. They weigh in at a hefty 5 ounces before baking. The entire batch is only 8 cookies. That means there’s less to share, right?
See this photo down here? That’s my husband’s hand. He wears a men’s size large in gloves… so you can see how gigantic these cookies really are. He barely fit one of these babies in his palm.
We both quality controlled a cookie after it came out of the oven. We each kept taking bites until the behemoth was gone (cue sad face). The cookie was crispy on the edges yet soft and pillowy in the middle. Each bite was bursting with chocolate chips, and once the cookie was gone, I was almost satisfied. Almost.
The good news is that we had 7 more of these cookies left. We gave most of them away because otherwise my booty would have expanded another dress size or two. And although my cookies expanded quite a bit, they were still amazing. Just make sure your dough is cool before baking. If it’s not, just pop it in the fridge for 15-30 minutes before baking.
Copycat Levain Bakery chocolate chip cookies
- 1 and ½ cups cake flour
- 1 and ½ cups all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- 1 cup (2 sticks) COLD salted butter, cut into small cubes
- 1 cup dark brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups chocolate chips
- Preheat your oven to 410 degrees F. Line two baking sheets with silicone mats or parchment paper and set aside.
- In a large bowl, whisk together the flours, cornstarch and baking soda and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars on medium speed until light and fluffy, about 4 minutes.
- Add the eggs one at a time until each has fully incorporated.
- Turn the mixer to low and slowly add in the dry ingredients until a few dry streaks remain. Add in the vanilla. Turn off the mixer and fold in the chocolate chips.
- Your dough should be cold at this point. If it's not, stick it in the refrigerator to firm up. I made this mistake and my cookies spread.
- Divide the dough into 8 equal portions. They should weigh between 5 and 6 ounces each (they are huge). Roll them into balls and place 4 on each cookie sheet and make sure to leave plenty of space in between each one.
- Bake in your preheated oven for 10-13 minutes or until the tops look set. The cookies will continue to firm up as they cool. Allow them to cool slightly before serving.