This started with a copycat Levain chocolate chip cookie recipe that my daughter wanted to make. I was up for a new adventure, though I do think the ever popular Levain cookies are a huge deviation from what a classic ccc should be and maybe a bit too thick and scone like for my taste.
But, I have always wanted to create a really thick, chunky chocolate chip cookie. I remembered this recipe which I’d made before Lily was born and thought I could somehow merge the two recipes and create something unique: not quite as thick as a Levain because it would have better spread and a softer texture, but with the buttery edges and taste of a proper chocolate chip cookie.
Now the serving size: If you are the kind of person, err… like me, who never ever eats just one cookie and instead goes in for 2-3 per cookie eating session, one of these will be more than enough. If you are usually satiated by just one cookie, you’ll probably want half or even a quarter of just one of these.
Here’s how I imagine these being made and eaten: a family or group of four is planning for a movie night, and perhaps instead of making a big batch, where they’d get extra helpings of cookies, they each get one, very generously sized chocolate chip cookie of their own to gobble on while they watch.
Or you know, you could take ‘em to work and slice ‘em up because I hear people do that too =p
Butter: These will work with european or american style butter. If you use salted only add a pinch of salt additional to the dough. When melting be sure not to let it get to the point of sputtering, as this will cause you to lose moisture and the cookies will be on the dry side.
Sugars: I’ve a mix of brown and fine granulated here. Brown organic sugar is drier than conventional so avoid it here unless you’ll be compensating for the moisture somehow.
Flour: I use KAB AP flour which is of about 11% protein content. If you are using another brand like Gold Medal it will have a lower protein content and your cookies might spread a bit more (not a huge issue with these because they are so big, just something to keep in mind).
Chocolate: These will work with both chocolate chips and chopped up chocolate but use something you’ll enjoy eating! If you like your cookies sweet opt for a chocolate that’s semi-sweet or milk, less than 50% cocoa solids. If you like dark chocolate go above 55% chocolate.
And a note on chocolate: you can reduce the amount of chocolate overall in the cookies, bearing in mind they are designed to be chunky and packed with chocolate.
Can I double the recipe?
Double or triple, they’ll do great – you’ll want to stagger the baking time so you only have one pan in at a time. Keep the dough that isn’t baking covered with plastic wrap so the moisture doesn’t evaporate.
Can I store some of the dough for later?
Once you portion it I’d just freeze it. Flash freeze it on a plate then transfer to a ziplock bag. Flash freezing keeps the dough from sticking together.
Can I …..
Make these Egg-Free: Skip the egg and use 1 tablespoon ground flaxseed mixed with 3 tablespoons of water. Let the mix sit for a few minutes before using so it thickens.
Make these Gluten-Free: Substitute the all purpose flour with oat flour, but use 240g oat flour (about 2 scant cups).
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