I've always wanted to make giant chocolate chip cookies, but I didn't want large and flat, I wanted big and thick. I was also inspired by those world famous chocolate chip cookies sold at Levain Bakery in NYC. No one knows their recipe, it's a best kept secret, but there are some really good clones out there that come very very close to it. I found one such recipe at Cookie Madness. Someone said, along the way that Levain Bakery does not put the vanilla in, I seriously want to try that next time to see what it tastes like.
Thank you SlashFood.com for that wonderful story on my cookies! http://www.slashfood.com/2008/05/28/gigantic-chocolate-chip-cookies/
levain bakery chocolate chip cookie clone
2 sticks unsalted butter, cold**** might be European style, not sure.
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
3 cups all purpose flour (13 ½ oz)
3/4 teaspoon salt (I used sea 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. (It’s best to chill, though)
In a mixing bowl, using an electric mixer, beat butter and both sugars just until creamy. Don’t overbeat. 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 chocolate chips.
Divide dough into 12 big 4 oz lumps. Bake on ungreased cookies sheets (one sheet at a time). (I chilled my dough balls BEFORE baking)
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. (Mine did 24 minutes, but I have a convection oven)
Makes 12 (mine made 14)