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Copycat Levain Cookies: Jumbo Cookies

These cookies are a whooping 6 ounces. Large, dense and full of chocolate.

Prep Time 30 minutes
Cook Time 17 minutes
Servings 9 cookies

Ingredients

  • 1 cup cold butter, cubed (unsalted)
  • 3/4 cup brown sugar (can reduce to 1/2 cup to control sweetness)
  • 1/2 cup cane sugar
  • 2 eggs, large
  • 2 tsp vanilla extract
  • 1 cup cake flour *
  • 1 3/4 cup AP Flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp corn starch
  • 1 cup walnuts, toasted and chopped **
  • 1 cup dark chocolate (either chips, or feves or large pieces that are roughly chopped)

Instructions

  1. Pre-heat your oven to 400F/200C. Line a cookie sheet with parchment paper and set aside. In a small bowl add all the dry ingredients together, and give it a stir with a whisk.

  2. In the bowl of your stand mixer or a large bowl, cream the butter and sugars until light and fluffy. Start on low for 30 seconds, then increase the speed to medium for another 30 second. Finally increase the speed to high for the last minute. Turn the mixer off and scrape down the sides.

  3. Add the eggs and mix on medium until mixed. Stir in the vanilla and combine. Add all the dry ingredients and mix on low (or by hand using a spatula). Be careful as some flour may spray. You want to combine the ingredients until the flour is incorporated. A little streak here and there is fine.

  4. Fold the walnuts and chocolate chips and mix until combined and evenly distributed.

  5. Weigh out 6-ounce dough balls and set them aside. If you do not have a scale aim to make large dough balls that are about 20% smaller than a tennis ball. You could also use a cookie scoop and do about 2-2.5 cookie scoops. Roll the dough into a nice ball but do not worry about making them perfect or too compact. You can place these in the fridge or freezer until you are ready to bake.

  6. Place 3 cookies spaced out evenly (about 2 inches in between) on the cookie sheet. Bake the cookies for 15-17 minutes (depending on how hot your oven is). I bake mine for 17 minutes. Remove the cookies and let them rest for at least 15 minutes before eating them. These cookies will look under cooked - that is the style. If you like your cookies more baked - toss them in for another 3 minutes OR let them rest for around 30 minutes. The longer they rest the more time they have to set. Again this isn't a traditional cookie recipe. It is very indulgent. It is supposed to have that slightly under baked texture.

  7. Bake as you need or reheat the cookies under your broiler for 2 minutes or in the microwave for 15-30 seconds.

Recipe Notes

* Cake flour can be made by measuring 1 cup AP Flour minus 2 tbsp. Replace the AP flour with 2 tbsp corn starch

** toasted walnuts are simple to make and are important to avoid a bitter taste. Simply pre-heat your oven to 375F and bake the cookies for around 7-10 minutes or until nice and brown. Allow them to cool before adding it to the cookie dough.

Recipe slightly adapted from Kirbie Cravings