Super Thick Chocolate Chip Cookies

Another Stella Parks copycat recipe!!  This one is from the NY City bakery Levain.  I do not know whether anyone has gotten one of them but it’s a massive 6 ounce cookie to be shared (ha! maybe….).  Anyway, loads of fun to make and people are amazed at how big they are.  The recipe only makes 8 so discriminately decide who gets one.

You must refrigerate the dough balls for 12 hours or up to a week.  So take this into consideration before you start making.

I am not a fan of nutmeg so I left it out.  You can see the quantity in the link if you so choose to use it.

I never use unsalted butter.  Sorry Stella.  I taste no difference and do not decrease the salt in the recipe either.

Super thick Chocolate Chip Cookies from Serious Eats

4 ounces softened butter

4 ounces light brown sugar

3-1/2 ounces white sugar

1/2 ounce (1 tablespoon) of pure vanilla extract

2 teaspoons kosher salt

1-3/4 teaspoons baking powder

1 teaspoon baking soda

2 large eggs

10 ounces Gold Medal Flour, all purpose (this is a must, it comes in small bags)

15 ounces assorted chocolate chips (see the variety I picked in the picture, so many now which is awesome)

8-1/2 ounces pecan pieces toasted in the oven for 7 minutes at 350 degrees, and cooled (also can use walnuts, refer to the link)

Combine butter, brown sugar, white sugar, vanilla, salt, baking powder, baking soda in the bowl of a stand mixer fitted with a paddle attachment.

Mix on low then medium until soft, fluffy and pale, 8 minutes.

Add eggs one at a time.

Reduce speed to low, add flour.   Add chips.  Then add nuts and mix until everything is incorporated.  Remove bowl and with a rubber spatula, make sure there is nothing in the bottom to incorporate.

Divide dough in 8 equal portions, about 6 ounces each.  Round each into a smooth ball, place in plastic wrap and refrigerate.

When ready to bake, the next day, etc preheat oven to 350 degrees.

Line a rimmed baking sheet with parchment paper.

Place 4 balls of dough on the baking sheet and bake for 22 to 28 minutes until puffed and lightly browned, testing with an instant read thermometer.  It should read between 175 and 185 degrees.

Cool cookie directly on baking sheet.  Enjoy warm or cooled.

In the link, see Stella’s tips on Make-Ahead and Storage.  🙂

mise en place:

lightly toasted pecans:

my chocolate chip variety:

butter, sugars etc.:

add eggs one at a time and beat until incorporated:

after adding flour:

after adding chips and nuts:

6 ounce balls ready to be wrapped:

rest in the refrigerator for 12 hours (overnight):

ready to bake:

out of the oven, 4 inch cookie!!

yum!