Big Fat Chocolate Chip Cookies

by jerseygirl on June 5, 2008 · 10 comments

Yes, I have to say I am officially baked. While cooking is my forte, I am been trying to improve my baking ability. So I have been baking, baking and doing more baking. Breads, brownies, bars, cheesecakes, muffins. You name it and I’ve baked it in the last 2 weeks. I promised myself I would do more gourmet cooking and less baking however I awoke to a rainy day yesterday. The perfect opportunity to try some really good chocolate chip cookies. Besides, who has time for gourmet meals when there is soccer, swimming , karate and PTA meetings? I went to Cookie Madness and decided to try one of Anna’s copycat Levains cookies. Levains is a bakery in NYC known for their big, fat, doughy chocolate chip cookies. This was a great choice as they were excellent. I’ve said it before but Anna really knows her cookies. She has other Levain copycats as well. These were great served warm. They were definitely a favorite in our family. But now I will officially say that there will be a hold on all baking. It is supposed to go up to 96 degrees by Monday. There will be no oven on in my house!

Big Fat Copy Cat Cookies

8 ounces (2 sticks) unsalted butter, cold – cut into chunks
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
3 cups all purpose flour (13 Β½ oz)
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
12 ounces (2 cups) good quality semisweet chocolate chips or chopped chocolate
1 cup nuts (pecans or walnuts)

If using dough right away, preheat oven to 375 degrees F. In a mixing bowl, using an electric mixer, beat butter and both sugars just until creamy. Don’t over beat. Add the egg and vanilla and beat just until incorporated.

Stir together flour, baking soda, baking powder 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 12 big 4 oz lumps. Bake on ungreased cookies sheets (one sheet at a time).
Bake times:
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 8-10 minutes or until cookies appear set.
Otherwise, you can bake at 350 for 18-22 minutes or until done

{ 10 comments… read them below or add one }

Prudy June 5, 2008 at 11:31 pm

Oh…these are on my list. They seem amazing!

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Jenny June 6, 2008 at 2:25 am

Ah, the fabulous Levain Cookies, aren’t they great!!? Your post is making me wish I had some more dough in the fridge!

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Clumbsy Cookie June 6, 2008 at 7:38 am

They look great Lisa! Baking is addicting I don’t know if you’ll be able to stop it, lol!

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Patsyk June 6, 2008 at 1:23 pm

Oh, I may just have to try these!

I can’t believe the heat we’ll have this weekend… think of me as I will be in NYC to see a show on Sunday afternoon… hope we don’t melt on the way to the theater! LOL!

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giz June 7, 2008 at 12:25 am

Hmmm…96 degrees – you can just make cookies on the sidewalk. The chocolate chip cookies look really perfect. After this the family will be begging for more.

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Dee June 7, 2008 at 3:17 am

Lovely, Lisa! My five year old would go nuts for these πŸ™‚

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Lisa June 7, 2008 at 8:51 am

Prudy,
They are good but I am dying to go to levains.

Jenny,
I will have to try the ones you made with bread flour also.

Clumsy Cookie,
I know it will be hard πŸ™‚

Patsy,
Have fun in NYC!

Giz,
Now that’s an idea (smile).

Dee,
My 6 year old loved them!

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Sharon June 7, 2008 at 12:44 pm

I’m dying to try Levains! Your cookies look fabulous…absolutely perfect! I’ve been wanting to make the copy cats but haven’t decide which to make since Cookie Madness has listed a few variations…indecision strikes again πŸ™‚

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EAT! June 9, 2008 at 7:14 am

Can’t beat a chocolate chip cookie. They are my cookie of choice.

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Shannon September 11, 2011 at 9:28 am

Chocolate chips are so simple yet soo good! πŸ™‚

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