GIANT chocolate chip cookies.
These are HUGE. 100g (4 oz) of delicious dough makes up each cookie.
I’ve seen versions of these cookies, which are attempts at the Levain Bakery recipe, on a few different blogs and thought I’d give them a go.
Levain cookies are apparently fantastic, and I’d love to go back to New York and try them.
But for now, its homemade for me. And these were great!
I always underbake my cookies and since these are so BIG they really stay soft and gooey all through the centre like no other cookie I’ve ever (!!!) had. It probably has to do with their size and the use of bread flour, so stick to the recipe for the best results.
Writing this makes me want to go and make another batch (they’re all gone!).
I actually think I just might…
220g cold unsalted butter, cubed
3/4 cup white sugar
3/4 cup brown sugar
1 cup plain flour
2 3/4 cup bread flour or Italian 00 flour
2 tsp salt
1 tsp baking soda
1 1/2 cups chocolate chips
Preheat the oven to 180 C and line a few trays with baking paper.
Place the butter and both sugars in the bowl of your electric mixer and beat until combined and fluffy. Add the eggs, one at a time, beating after each addition.
Add the flours, salt and baking soda and mix on a low speed until combined. Mix in the chocolate chips until evenly dispersed.
These are super duper raw. They barely made it into the oven.
Scoop 100g (4 oz, 1/2 cup) balls of dough roughly and put them on the lined trays.