You will go “holly molly” I need to make these giant, chubby chocolate chip cookies asap! Yes it’s the famous Levain bakery chocolate chip recipe, that everyone goes crazy over. The load of chocolate in chewy gooey giant cookie is over and beyond I have ever tasted.
Do you see that great amount of chocolate melted inside the cookie? Yeah, that’s what it is all about…choco choco choco trip, trapped in warm cookie dough. Heaven on earth, delicious cookie, I don’t know how to call it, it’s a perfection….I guess if gooey scone and cookie would have a baby, this would be it. This is all I ever dreamt of… to find, to taste and recreate this recipe.
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I am going to have to warn you, before we will start to bake this unique sort of cookies. Once all these babies and you will have 12 of them, will get out of the oven, please.. but please, ask someone from the household to hold you back for at least 5 minutes. Because there is serious risk, that you won’t be able to wait for these chocolate chip cookies to cool down and “you will”, literally, “you will” grab one, break it in half and stuff your face with the “hot” (really hot-burning) chocolate chips melted inside the cookie. Yeah, that’s what happened to me…my tongue still hurts! But it was all worth !
LEVAIN BAKERY STYLE COOKIE DOUGH 101 – TIPS
The cookie dough for New York style chocolate chip cookies prep is little different, then the usual cookie dough. There will be two different steps and the ingredients will be added into the mixing bowl little different way, then usual chocolate chip cookie recipe.
First thing to remember is, “the butter” needs to be cold, not room temperature as in traditional recipes. “Sugar” will be used brown and regular (white refined granulated sugar).
Chocolate chips, use large chocolate chips or chocolate chunks. This will create the large spots of chocolate all over the dough. If you can use good quality chocolate, such as Ghirardelli or Baker’s.
Eggs will be added at the end of the recipe. Right after the last step, when adding the flour. So Please do not rush and read properly the instructions.
HOW TO MAKE THE COOKIE DOUGH BATTER
Get all the ingredients ready and start with combining in medium bowl flour, soda bicarbonate, baking powder and salt. In another medium bowl of standing mixer, start mixing on low speed butter, cut in pieces. Add both sugars at the same time to the butter and combine. It will be crumbly, sandy texture, we do not want to over mix it. It should not be creamy!
Add chocolate chips or chocolate chunks and combine. Now we will add the flour mixture. Add it in two batches. First half will get incorporated easily, the second batch of flour mixture will be crumbly, but that’s ok. We will save the batter with eggs. Now add two large eggs (whisked) and combine. Once the dough comes together, stop mixing. We do not want to over mix it.
Now cooking scale and your hands will come handy. We will have to divide the dough into 12 equal balls. I have all calculated this for you in advance, so it will be roughly 125 grams each ball. Make balls and weigh each ball to have the equal amount of cookies dough in each ball.
FREEZE IT BEFORE BAKING
We have to freeze these cookie dough balls for at least 2 hours, before we will bake them. And I will explain why. So baking is sort of science and to make sure we get the crispy bottom, crunchy top and gooey and fudgy melted centre, it has to be frozen prior baking.
Once those babies are frozen, we will bake them straight from frozen. Oven needs to be hot in advance 350 F/ 180 C, including the baking sheet. Yes reheat the oven including the baking sheet with parchment paper on it. Pop 6 cookies per baking sheet onto the baking sheet and bake on middle position for 17-19 minutes. If you are using convection oven (the one with the fan), go with less time, 17 minutes. Once baked, take them out, transfer them on cooling rack and wait 5 minutes, before you will take a bite.
What you will need (as tools) to bake these yummy cookies
- baking sheet
- kitchen scale
- parchment paper
- standing mixer (optional, but it really helps)
- good quality chocolate chips
- air tight container
- cooling rack for baking
NEW YORK STYLE LEVAIN BAKERY CHOCOLATE CHIP COOKIES
Preparation time: 30 minutes ⭐freezing time: 2 hours
baking time: 17-19 minutes⭐ servings: 12 cookies
- 2 cups (400 g) chocolate chips (milk chocolate)
- 1 cup (230) g cold unsalted butter (cut into small cubes)
- 3/4 cup (160 g) granulated sugar
- 3/4 cups (160 g) brown sugar
- 4 cups (500 g) all-purpose flour
- 1/2 tsp salt
- 1/4 tsp soda bicarbonate
- 2 tsp baking powder
- 2 large eggs
- In a medium bowl, combine flour, soda bicarbonate, baking powder and salt.
- In another medium bowl of standing mixer, add cold butter, ( cut in pieces) and start mixing on low speed.
- Add both sugars at the same time to the butter and combine. It will be crumbly, sandy texture and it’s ok.
- Add chocolate chips or chocolate chunks and combine.
- Add the flour mixture in two batches. First half will get incorporated easily, the second batch of flour mixture will be crumbly.
- Now add two large eggs (whisked) in the standing mixer and combine. Once the dough comes together, stop mixing. We do not want to over mix it.
- Divide the dough into 12 equal balls of 125 grams (4.4 oz).
- Freeze cookie dough balls for 2 hours, in airtight container.
- Preheat oven 350 F/ 180 C with the baking sheet and parchment paper on it.
- Pop 6 cookies per baking sheet onto the baking sheet and bake on middle position for 17-19 minutes.
- Once baked, take them out, transfer them on cooling rack and wait 5 minutes, before you will take a bite.
PIN IT FOR LATER
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