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).
Bake times:
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.
Echo says
August 23, 2009 at 9:51 amout 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
Brett says
June 5, 2008 at 3:48 pmAn 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!
Anna says
May 19, 2008 at 8:03 amKarly, glad you tried the recipe! Thanks for the comment. I like your blog.
Karly says
May 19, 2008 at 7:57 amI 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!
mariah says
May 17, 2008 at 5:40 pmI 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!
Randi says
March 22, 2008 at 8:24 amMarcy Goldman( pastry chef/author) told me her legendary ccc cookie is another similar cookie to Levain. I’m going to try those today.
Dana says
February 28, 2008 at 12:36 pmThis 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.
Therese says
February 28, 2008 at 9:10 amI 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!!
Tracy says
February 27, 2008 at 11:22 pmI’ve never tried a cookie recipe that uses cold butter. Interesting … I may have to try this.
Michelle W. in Calif. says
February 27, 2008 at 9:21 pmThis 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???
Anna says
February 27, 2008 at 6:27 pmAmanda, 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.
Lisa Ernst says
February 27, 2008 at 5:44 pmI 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.”
beverly says
February 27, 2008 at 3:51 pmI know you mentioned next time you may try a European butter next time, but what you typically use when you bake?
Carol says
February 27, 2008 at 3:46 pmOkay, 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. 🙂