This afternoon I tested out a recipe mentioned in the comment section two posts back. A few people have said these are similar to the big fat cookies at Levain bakery, but I can’t say since I haven’t been there. These are definitely fat and have a soft insides, but they don’t look particularly like Levain’s. I played around with the oven temps to get more rise out of the cookies. I baked them at 375 for the first 8 minutes to kind of set the shell, then I reduced the heat to 325 for the remaining bake time. Total time for me was about 18 minutes.
I will definitely make these again — perhaps with the Valrhona and European Butter. Still, I won’t be able to compare them to Levains until I go to NYC.
Update! I’m still making these big fat cookies for my friends here in Chicago. This is the latest rendition which has more butter. I’m constantly playing around with the recipe. The pictures above are from the early version. The picture below is the one that goes with the recipe.
Texas Size Big Fat Cookies
10 ounces/280 grams unsalted butter, cold – cut into chunks
1/2 teaspoon vanilla
120 grams granulated sugar (1/2 cup plus 2 tablespoons)
130 grams packed brown sugar (1/2 packed cup plus 2 packed tablespoons)
1 extra large egg
1 large egg yolk
A mix of 330 grams bread flour and 50 grams all-purpose totaling 13.5 oz/380 grams
1 teaspoon salt (use only 1/2 teaspoon if butter is salted)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cornstarch
8 ounces 1 1/3 cups good quality chocolate chips
1 cup nuts (pecans or walnuts)
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, yolk and vanilla and beat just until incorporated.
Stir together flour, salt baking powder, baking soda, cornstarch 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 7 big 6 oz lumps. Bake on ungreased cookies sheets (one sheet at a time).
Convection oven: 10 minutes at 400, then reduce heat and bake at 330 for 10-12 minutes (my favorite way). This gives them a nicely browned appearance.
For regular ovens that run hot: Put the cookies in a 375 degree oven and set timer for 8 minutes. When timer rings, without opening oven or removing cookies, reduce heat to 325 degrees and bake for another 12-15 minutes or until cookies appear set.
Otherwise, you can bake at 350 for 20 minutes or until done
Allow the cookies to cool a bit before serving.