Giant Chocolate Chip Cookies

Some desserts I have to be in the mood to eat. When it comes to chocolate chip cookies, however, I could always have one (or two). The kind of chocolate chip cookie I’m in the mood for can vary, though. Cakey, crispy, chewy, gooey, nutty, there are so many different kinds. One of my favorites (besides of course, the kind that sandwich ice cream) will always be the crisp and chewy yet melty and gooey kind that are best still warm with a glass of milk. Cookie dough is great, but my greatest weakness has to be cookies just out of the oven. I mean, is there any aroma more intoxicating? My last meal on earth would have to include these chocolate chip cookies (maybe also some brownies) because they are that over-the-top good.

This recipe is a copy-cat for the famous chocolate chip cookies from Levain Bakery. Unfortunately I’ve never been there so I can’t really speak to the recipe’s accuracy as a copy-cat. I don’t really care though, because whatever these cookies are they are scrumptious.

Recipe Rundown
Taste: Sweet without being cloying, slight butterscotch flavor, and plenty of chocolate chips.
Texture: Perfection. Crisp and chewy on the edges, ooey and gooey inside. These cookies warm out of the oven with a cold glass of (almond) milk may be one of my favorite things in life.
Ease: The actual dough isn’t very different from most chocolate chip cookie recipes, except this one uses cold butter. Then you roll gigantic balls of dough to bake, like seriously 4 times the size of most cookies!
Appearance: Mouthwatering.
Pros: These are the perfect warm-from-the-oven cookies and they are just sinful. They are big enough to share if you aren’t feeling so indulgent.
Cons: None.
Would I make this again? I’ve already made these cookies 3 times. This recipe is DANGEROUS.

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Giant Chocolate Chip Cookies

Yield: 12-14 giant cookies

Ingredients:

2 sticks cold unsalted butter, cubed
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon fine sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 1/2 cups semisweet chocolate chips

Directions:

Preheat the oven to 375°F. Line large baking sheets with silicone baking mats or parchment paper.

In the bowl of an electric stand mixer, beat together the butter, granulated sugar, and brown sugar on medium-high speed until well combined and fluffy. Since the butter is cold, you must use a higher-powered electric mixer. Add the eggs, one at a time, then add in the vanilla and beat until combined. Add the flour, salt, baking powder, and baking soda, beating on low speed until combined. Fold in the chocolate chips. You can cover and refrigerate the dough at this point for up to 2 days. Let the dough sit at room temperature until soft enough to form into balls.

Weigh out 4-ounce portions of dough (about 1/4 cup) and roll into an even ball. Place the dough balls on the prepared baking sheets, spacing far apart. You may need to bake in batches if you have small or too few baking sheets.

Bake for about 15-20 minutes, or until the cookies are slightly browned at the edges. Bake longer for crispier, chewier cookies, bake less for ooey gooey cookies. Serve warm or at room temperature. Cookies are best the day they are baked but may be stored in an airtight container for 2 days.

   

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20 Responses to “Giant Chocolate Chip Cookies”

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    1
    Csilla — November 2, 2012 at 4:58 am

    Oooh they really look more than wonderful :) I am always on the hunt for the perfect cookies so I am definitely gonna try this one!

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    Rachel @ Baked by Rachel — November 2, 2012 at 6:46 am

    Pretty please pass me one, or two. I could absolutely break for a cookie right now :)

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    Alvin — November 2, 2012 at 6:51 am

    Forgive the dumb question but what is the point of using cold butter in these? I’ve traditionally only seen cold butter used when you want to maintain chunks of butter in the dough and that is not the case here.

    This is not to say I won’t try them on the weekend as I’ve been looking for a cookie to make and these do look yummy.

    • Tessa replied: — November 2nd, 2012 @ 7:38 am

      Not a dumb question! Since the cold butter is creamed as opposed to blended (like with pastry dough), it just keeps the dough cooler so when it hits the hot oven it maintains a thick, fat shape instead of spreading into flat cookies.

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    Alvin — November 2, 2012 at 9:32 am

    Thanks Tessa. For easier mixing then I assume a similar result can be reproduced from chilling the dough before baking. Might make for easier mixing. BTW, I really enjoy your site. Nice work.

    • Tessa replied: — November 2nd, 2012 @ 12:20 pm

      That should work… if you have the patience to wait for the dough to chill! If you have a stand mixer you should be able to cream the cold butter and sugar with no problems. I was a little worried about it when I first made these cookies but my Kitchenaid mixer had the dough ready to go in a matter of minutes. Thank you!

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    Lindsay — November 2, 2012 at 10:13 am

    Um, hello.

    Darn if you make me crave actual cookies for once!!

    • Tessa replied: — November 2nd, 2012 @ 12:18 pm

      Hahaha :)

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    Donna — November 2, 2012 at 10:27 am

    These were awesome, but I’ll cut down on the sugar and butter next time. However, mine spread completely flat and thin – why? I did everything as you said. :S
    (Photo http://instagram.com/p/RiRCh-Jtix/ if you care :D)

    • Tessa replied: — November 2nd, 2012 @ 12:18 pm

      Wow I can’t believe you already made these!! Did you use cold butter?

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    Donna — November 2, 2012 at 12:22 pm

    Haha, I’m home for the weekend so I made my parents a treat :D they loved it!
    I did use cold butter, straight out of the fridge and cubed. My mother’s poor old mixer barely got through the dough, but everything turned out fine except the thickness. They spread ridiculously thin. I eyed the ingredients a bit because my mother doesn’t own a scale, so maybe I put in too much of something else? Baking powder or soda perhaps?

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    Emily — November 2, 2012 at 1:06 pm

    I’ve had Levain Bakery’s cookies and they are amazing! I will have to try the recipe and report back. The Levian version had huge bittersweet chocolate chips, which probably added to their amazingness….

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    9
    Katarina — November 2, 2012 at 7:54 pm

    It’s never wrong to eat chocolate chip cookies! These are beautiful!

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    10
    Laurie — November 3, 2012 at 11:45 am

    I’m so impressionable when it comes to your recipes. I’m in the middle of a bit of a weekend work fiasco and I had an hour of downtime til the next update so I made the cookies. YUM!

    • Tessa replied: — November 4th, 2012 @ 6:26 pm

      Yay! Hope they improved your working weekend a bit :)

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    Lynna — November 4, 2012 at 1:33 am

    I`m totally sold on these cookies, especially since you made them 3 times!

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    Mali — November 4, 2012 at 12:00 pm

    I just made these and they turned out delicious. The first batch I made turned out flat even though I stuck to the recipe. I refrigerated the remaining dough for 30 mins before baking and the rest turned out perfect. Thick, crispy on the outside and nice and gooey on the inside. I’d recommend to everyone to do the same for best results!

    • Tessa replied: — November 4th, 2012 @ 6:27 pm

      Good to know! I didn’t have to chill mine but everyone’s ingredients/kitchen/oven is different so chilling is a great idea.

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    13
    Samantha Morelli — November 10, 2012 at 4:32 pm

    I am making these right now and they are amazing!! I added butterscotch chips with the chocolate chips and it is amazing!

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    Jason — August 21, 2013 at 4:12 pm

    Just made these turned out good, I have another chip recipe I use those always turn out Very flat these came out alot better I’ll be making these alot!!

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