Friday, February 10, 2012

Big, Thick, and Chewy Chocolate Chip Cookies (Formerly Levain Copycat)

Big, Thick, and Chewy Chocolate Chip Cookies
Let me tell you about a magical place, a mystical, wondrous place, right here in New York City, but that I have never been to: Levain Bakery. They are known for their HUGE and outrageously amazing cookies (particularly their Chocolate Chip Walnut Cookie). I have not yet had the pleasure of eating one, but I've heard plenty-and have seen quite a few copy cat recipes. So, to bide my time until I can have the real thing, I decided to try one.

Big, Thick, and Chewy Chocolate Chip Cookies
Apparently, a few of the things that make these cookies different (other than the sheer size) is the addition of cornstarch, that there is no vanilla, and there is a very distinct brown sugar flavor (which I LOVE). The dough is so irresistible, good luck trying to control yourself and actually make the cookies. You seriously should make the cookies, though, they're out of this world.
Big, Thick, and Chewy Chocolate Chip Cookies
Are they exactly like the Levain cookies? I'm going to guess no.(UPDATE: Nope...not even close) Did mine even turn out as huge as Love From The Oven's? No-however, they still were pretty large, extremely chewy, gooey, and tasty. For sure the best chocolate chip cookies I have ever made. I love them so much it's nuts, like, ahhh so good!
Big, Thick, and Chewy Chocolate Chip Cookies
I couldn't even wait to share this recipe with you. I made these, like, 2 days ago. But they are so AMAZING I had to let you all know about it! I advise you make these for Valentine's Day and endear yourself to whoever eats them (or if you are spending your Valentine's the way I spent virtually all of mine up to this point, alone, then you DESERVE to eat every last one of these cookies. That's an order!)

Levain Chocolate Chip Cookie Copy Cat (or Thick, Chewy, Best Chocolate Chip Cookies I've Ever Made!)

Big, Thick, and Chewy Chocolate Chip Cookies
Makes 12-18 cookies
  • 2 sticks butter(16 tbsp. or 1 cup), cold and cubed
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 3/4 cup dark brown sugar (you can use light brown if you don't want to get dark, but I really think it does give these a little extra something)
  • 2 eggs
  • 3 cups all-purpose flour (may need slightly less, or more. I used just under 3, figuring I could always add more. The amount I added was perfect, so maybe start with 2 1/2 cups)
  • 1 1/2 tsp table salt (any salt is fine, but kosher/sea salt won't be as dispersed)
  • 2 tsp. cornstarch (THE SPECIAL INGREDIENT!)
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 2 cups chocolate chips (your preference. Love From The Oven used half regular semi-sweet and half mini, I used a mix of Hershey's and Nestle's Dark Chocolate Chips)
  • Optional: 1/2 a block semi-sweet or dark chocolate, grated (just gives you a little extra chocolate in each bite--if you're using Baker's, it will be half of one of the individually packaged squares).
  • Optional: 1 cup walnuts or pecans (I omitted, but am wondering if the addition would have made the cookies turn out more like Love From The Oven's)
  • Preheat the oven to 375 degrees F.
  • In a large bowl, cream together butter and sugars until well blended. (I used a hand mixer, as I do not have a stand one yet, and it was VERY difficult. I made a mess. The butter refused to become incorporated. It took a lot of time and work, and I definitely think this would be easier with a stand mixer. One more reason I NEEDS ONE!)(UPDATE: is much better with a stand mixer):
Big, Thick, and Chewy Chocolate Chip Cookies
  • Add eggs, one at a time, until fully mixed in.
  • Mix in flour, salt, cornstarch, baking powder and baking soda. This should be VERY thick-if your dough is sticky, gradually add a little flour until it is the right consistency. (Refer to photo above for an example of what it will look like.)
  • Add in chocolate chips, and (if using) nuts. And, if you're using the 1/2 block of chocolate, finely grate it in. The dough should be so thick that you need to knead the chocolate and nuts in with your hands.
  • Roll dough into large balls, and place on cookie sheet (I used parchment paper because I'm nervous of sticking, but Love From The Oven didn't use anything, she didn't even grease the sheet), make sure you leave plenty of room in between. I decided to bake one tray at a time (I made 3 trays total, making 18 cookies), and while one tray baked I kept the rest in the refrigerator.
  • Put cookies in the center of the oven, bake for approximately 10 minutes (larger cookies will take longer). Keep a close eye on them. As soon as they start to brown, remove from the oven-you want the inside to be somewhat under baked!
  • Let cool a few minutes, then remove from pan (I put mine on that adorable heart towel, below. You could use a rack or whatever), allow to finish cooling. Also, steal a cookie and eat it while it is gooey and warm.
Big, Thick, and Chewy Chocolate Chip Cookies

 Valentine's Day is almost here! <3

I'm linking up at Tidy Mom's "I'm Lovin' It" , Sweet As Sugar Cookies' Sweets for a Saturday ,Crazy for Crust's Crazy Sweet Tuesday, and Chef in Training's Tuesday Talent Show.

Also-this post has been featured on Dessert Stalking!
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I love it when you try & want to share recipes you found here! Please just rewrite in your own words, use your own photos, & always link back to me! Thanks!

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