Levain Copycat Giant Chocolate Chip Cookies

These cookies are amazing.
I found this recipe on the blog "Cookie Madness".
They are slightly gooey and chewy, with all that melty chocolate, and they have a beautiful crust.
They are also huge.
I have been studying these recipes and this one is legitimate.
It uses bread flour which is known for giving that chewy texture to baked goods.


  • 2 sticks (8 oz) European style butter, very cold, chopped up (232 grams) -- Plugra
  • ¾ cup plus 4 teaspoons very tightly packed brown sugar (168 grams)
  • ½ cup (100 grams) granulated sugar
  • 3 cups bread flour (376 grams) (see flour types notes)
  • ¾ teaspoon salt (increase to 1 ¼ teaspoon if using unsalted butter)
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons dry milk powder (optional) or try 2 teaspoons cornstarch (see cornstarch notes)
  • 2 cold extra-large eggs, lightly beaten in a separate bowl (112 grams)
  • 1 teaspoon vanilla extract
  • 1 ½ cups extra dark chocolate chips such as Guittard extra dark (in the shiny red bag)
  • 1 cup walnuts, toasted and coarsely chopped (important for texture)


  1. In the bowl of a stand mixer, beat your butter until it is smooth and creamy.
  2. Add the sugar and continue to beat until light and fluffy.
  3. Gradually add the eggs and vanilla and continue to beat, scraping sides of bowl once or twice.
  4. In a separate bowl, mix the flour, salt, baking soda, baking powder and dry milk powder.
  5. Gradually add the flour mixture stirring just until mixed.
  6. Stir in the chocolate chips and nuts.
  7. Pull the dough out and divide it into 8 pieces, form into large flat rounds.
    Chill the dough to help the cookies keep their shape in the oven.
  8. Preheat oven to 375℉ degrees.
    If you are using convection, preheat to 350℉ convection.
  9. Bake on center rack for 18 minutes at 375℉
    Let cool for about 5 minutes on the cookie sheet, then remove and finish cooling on a rack.
Here is the link to the original recipe by Cookie Madness