Chocolate chip cookies will never go out of style, and there’s always a new recipe claiming to be the best or the Last Chocolate Chip Cookie Recipe You’ll Ever Need. And honestly, I prefer a more egalitarian approach – it’s all going to boil down to what you’re in the mood for. And this time, I was in the mood for a big honking ooey-gooey Levain-style chocolate chip cookie.
And this was definitely a honkingly huge cookie from Stella Parks of Serious Eats. Each cookie weighed 6 ounces. I don’t even want to think about how many calories it contains. But by God was it delicious. The original Levain cookie contains walnuts, as does this recipe. And there have been competitors like Chip NYC and Gooey on the Inside that also do the barely-baked-hunk-of-dough thing, but their chocolate chip cookies do NOT have walnuts and I think it makes a significant difference to the textural and flavor complexity of the cookie.
Stella Parks’ recipes are always detailed, and they’re not only prescriptive but also informative. She explains that a pinch of nutmeg makes butter taste more buttery, and also recommends using different sizes and darkness of chocolate chips to add interest. I don’t usually keep chocolate chips at home because I prefer to chop up a high quality bar of semisweet, but Stella explains that this massive cookie needs the structural stability that commercial chocolate chips would provide.
The original recipe indicated a 22 minute bake time at 350 F, and I thought that was a little too gooey for me, as pictured below. The cookie was falling apart in my hand, but it was still super delicious. I’d probably bake it to 25 minutes next time though. I love the crisp edges and the gooey and toasty interior. I made a half recipe (which yielded 4 cookies), and didn’t have any issues with simply halving everything. These cookies do require an overnight rest period, but I promise it’s worth it.
Super Thick Levain-Style Chocolate Chip Cookie from Stella Parks
Makes 8 large shareable cookies
From Serious Eats
- 4 ounces unsalted American butter (about 1/2 cup; 113g), softened to about 65°F (18°C)
- 4 ounces light brown sugar (about 1/2 cup, firmly packed; 113g)
- 3 1/2 ounces white sugar, preferably well toasted (about 1/2 cup; 100g)
- 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
- 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight (plus more for sprinkling, if desired)
- 1 3/4 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of grated nutmeg
- 2 large eggs (about 3 1/2 ounces; 100g), straight from the fridge
- 10 ounces all-purpose flour (about 2 1/4 cups, spooned; 283g), such as Gold Medal
- 15 ounces assorted chocolate chips (about 2 1/2 cups; 425g), not chopped chocolate; see note
- 8 1/2 ounces raw walnut pieces or lightly toasted pecan pieces (shy 1 3/4 cups; 240g)
- To Prepare the Dough: Combine butter, light brown sugar, white sugar, vanilla extract, salt, baking powder, baking soda, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment.
- Mix on low to moisten, then increase speed to medium and beat until soft, fluffy, and pale, about 8 minutes; halfway through, pause to scrape bowl and beater with a flexible spatula. With mixer running, add eggs one at a time, letting each incorporate fully before adding the next. Reduce speed to low, then add the flour all at once. When flour is incorporated, add chocolate chips and nuts and keep mixing until dough is homogeneous.
- Divide dough into 8 equal portions (about 6 ounces/170g each) and round each into a smooth ball. Wrap in plastic and refrigerate at least 12 hours before baking; if well protected from air, the dough can be kept in the fridge up to 1 week.
- To Bake: Adjust oven rack to middle position and preheat to 350°F (180°C). Line an aluminum half-sheet pan with parchment paper. When the oven comes to temperature, arrange up to 4 portions of cold dough on prepared pan, leaving ample space between them to account for spread. If you like, sprinkle with additional salt to taste.
- Bake until cookies are puffed and lightly brown, about 22 minutes or to an internal temperature of between 175 and 185°F (79 and 85°C). The ideal temperature will vary from person to person; future rounds can be baked more or less to achieve desired consistency.
- Cool cookies directly on baking sheet until no warmer than 100°F (38°C) before serving. Enjoy warm, or within 12 hours; these cookies taste best when freshly baked.