For a long time, I was adamant that there was only one recipe for chocolate chip cookies that mattered (see Chocolate Chip Cookies). I was under the impression that they should be relatively flat and chewy with a crisp exterior.
But when you have a baking blog, sometimes you need to try new things. I tried the amazing chocolate chunk cookie recipe from my stay at the Inn on First in Napa (side note: highly recommend this place) and the Le Gourmand chocolate chunk cookie made me think that maybe there is a place in the world for a big tall cookie with puddles of chocolate.
This leads me to Levain. In my Instagram adventures, I came across these monster cookies that people obsessed over. I had been thinking about freshly baked chocolate chip cookies all week so thought it may be the perfect opportunity to give a copycat recipe a try (given I had never tried one, I adapted Broma Bakery’s). Needless to say, it did not disappoint.
I think the most important part of this recipe is the chocolate. Instead of chocolate chips, use chocolate discs (I used Valrhona semi-sweet chocolate discs cut in half). They make these big puddles of chocolate that ensures the cookie isn’t too cakey and are also a puddle of chocolate which is always amazing.
Hooray for trying new things!
- 1 cup salted butter, cold and cut into cubes
- ¾ cup + 4 teaspoons light brown sugar
- ½ cup granulated sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons sea salt
- 2 cups semi-sweet chocolate discs, roughly chopped in half (I used Valrhona – see note above)
Beat butter with a paddle attachment until smooth. Add brown and granulated sugar and beat until fluffy and incorporated, then beat in eggs and vanilla until mixed (the batter should be lumpy).
In a separate bowl, mix together flour, baking powder, baking soda and sea salt. Gradually add this to dough until small streaks of flour remain. Mix in chocolate discs until just incorporated.
Line a baking sheet with parchment paper. Divide the dough into 12 cookies, roughly shaping each into a ball (do not roll dough into balls, just roughly shape). Refrigerate the dough for 30 minutes – 1 hour.
Preheat oven to 375F. Arrange chilled dough balls on parchment lined baking sheet, about 2 inches apart (I had to bake in two batches). Bake for 15-17 minutes, until lightly golden. Do not overbake as the cookie will be too dry and cakey – “rare” cookies are best! Allow to cool on a wire rack.
2 thoughts on “Texas Sized Chocolate Chunk Cookies”
Aw yeah! The bigger the better when it comes to chocolate chip (or chunk in this case) cookies. Go big or go home, right? I need to look into those chocolate discs, as I’m not familiar with em. Do you think big chunks of chocolate would work too? Either way, these look delish!
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Big chunks of chocolate would totally work! I’ll be sure to check out the page:)
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