This is just another recipe for big fat cookies which you can play around with and make your own. I’ve included some notes on things you can try, but this is a good base recipe if you are planning on starting your own big fat cookie business or just want to make the cookies for friends. Also, I wouldn’t call these Levain clones. At first that’s what I was going for, but it got to a point where I was just making big fat cookies and didn’t really have Levain’s to compare with.
Luckily there are already about a million Levain clones now, so if you are not curious or into experimenting just use one of the ones on the Internet with 5 stars and you’ll probably be happy.
Here’s a photo of the latest batch. I made these with a mixture of bread flour and all-purpose and used Plugra butter. If you can’t find Plugra, just use Land o’ Lakes. For some reason Plugra (unlike other European style butters) makes a taller cookie.
I’m always changing these up and using different chips, nuts and add-ins. 2 cups might seem like a lot, and it is! The amount of chips helps give the cookies structure.
Another thing you can try if you like cookies with a fudgier texture is melting the butter first, whipping the sugar and eggs together, then drizzling in the melted butter slowly before adding in the mixed dry ingredients and add-ins. That will give you mind of a smoother looking cookie.
Using bleached AP flour will give you whiter cookies that spread a bit more, but you can use that if you don’t have bread or unbleached AP.
You can also double the recipe and use 1 extra large egg plus a yolk or even 1 egg and 2 yolks for a more rounded cookie (though I think the high egg yolk cookies don’t taste as great).
Texas Size Big Fat Cookies
4 ounces/114 grams unsalted butter, cold – cut into chunks
1/2 teaspoon vanilla
45 grams granulated sugar (1/4 cup, scant)
65 grams packed brown sugar (1/3 cup packed, but please weigh for best results)
1 egg, 54 grams
165 grams flour, can use bread flour or AP flour or a combination of the two**
1/2 teaspoon salt (use only 1/2 teaspoon if butter is salted)
1/2 teaspoon baking powder
1/8 teaspoon baking soda
10-12 ounces (2 cups) assorted chips
1/2 cup nuts (pecans or walnuts)– optional
In a stand mixing bowl fitted with a paddle, beat butter until creamy. Add vanilla and both sugars and beat just until creamy. Don’t overbeat. Add the cold egg and vanilla and beat just until incorporated.
Stir together flour, salt, baking powder, baking soda and salt. When thoroughly mixed, add to batter and stir just until blended. Stir in chips and nuts. Dough should be neither too sticky, nor too dry.
Divide dough into 6 mounds, a little over 4 oz each. Bake on ungreased cookies sheets (one sheet at a time).
Bake in a preheated 375 degree oven for 16 to 18 minutes. Let cool. Freeze until ready to eat.
out of curiosity, wouldnt butter flavored shortening also help the cookies to maintain their shape and mountainous appearance? being that shortening melts at a slightly higher temperature then does regular butter
An Instant Favorite
These cookies were freaking delicious! Crunchy outsides and perfectly chewy insides. I would definitely recommend this recipe to anyone looking for a scrumptious chocolate chip cookie indulgence. We pretty much did what the recipe said, though we were able to get 15 cookies out of the dough instead of just 12. Thanks for the recipe and we’ll be sure to use it again!
P.S. Be sure to share these guys unless you’re looking for a one-way ticket to obesity!
Karly, glad you tried the recipe! Thanks for the comment. I like your blog.
I just made these last night and YUM! They were very good! Never had a Levain cookie, so I can’t compare, but these were awesome!
I made these tonight as a special desert for company after our dinner.
Wow. These are GOOD.
Changes I made:
I toasted my walnuts
also I used
1 1/2 cup AP flour (ran out)
1 1/2 cup white wheat flour
oh, and I used vanilla paste instead of extract
I will make these the same way next time, maybe even experimenting with some whole wheat flour.
Great taste, awesome texture!
Marcy Goldman( pastry chef/author) told me her legendary ccc cookie is another similar cookie to Levain. I’m going to try those today.
This recipe sounds very similar to the David Lebovitz cookies I’ve been making. His is the first choc. chip recipe I’ve ever seen that used cold butter, and they are the BEST ones I’ve ever tried.
I think I need a 12 step program to stop eating cookies! tee hee!
After these cookies cooled and the kids came home they went crazy for these cookies!! Hubby had one too…same comment!
So…I am keeping this recipe too!!
I’ve never tried a cookie recipe that uses cold butter. Interesting … I may have to try this.
This is great, I’m picking up a lot of tips! I’ll be trying my 3rd or 4th ccc experimental cookie soon. (I think I’m gonna try Alli’s from here, then maybe one of Anna’s) I’ve also read that cold eggs as well as cold butter help make a fat cookie. I used to let my eggs come to room temp, and I was “overcreaming” my butter….no wonder my cookies were flat!!! Does anyone else chill their dough???
Amanda, the recipe above is actually from Jessica’s comment section. She posted about Levain back in 2006.
Carol, LOL. I think the cookies are worth trying, even if you only eat a fraction of one. Surely there’s someone you could make them for ;).
Beverly, our store brand is $1.99 a pound and with all the baking I do, I stick with it. I think our store has their own dairy and the quality is usually very good. BUT, sometimes I do splurge and pay the extra dollar for Land O Lakes. Our store has their own brand of European style butter which is $3.99 a pound. It’s definitely tastier than regular butter *straight* but in baking, it kind of depends on the recipe.
Lisa, after this dough had chilled for a few hours, I baked up another mound. This new giant cookie (from same dough as above) looks way more like Levain’s. I will post it here a little later.
I think I like your version best (though I haven’t tried it yet). It appears to be kind of a cross between a scone and a CCC — I think the butter and sugar are a little more moderate like a scone, which appeals to me. I’m formulating a dream trip to New York which will include a tour of places that sell well known CCC’s — Levian, Jacques Torres, and Dylan’s Candy Bar, which sells the “Perfect Chocolate Chip Cookie.”
I know you mentioned next time you may try a European butter next time, but what you typically use when you bake?
Okay, the first CCC post, I looked but did not become obsessed. And was actually happy when someone said the big cookies are not so great. The second CCC post, my mouth started watering and I could just about taste that perfect texture, filled with melting chocolate. But I put it out of my mind, until…
The third post – well, that did it. Must…bake…chocolate chip…cookies…
The photos probably pushed me over the edge. Thanks, Anna. I guess. 🙂