The best cookies I’ve ever had is at Levain Bakery in the upper west side. They are HUGE and always still warm from the oven. And even when they cool completely (if you can wait that long), you’ll notice that the chocolate chips are STILL melted and delicious. I’ve been wanting to try to recreate these cookies, but Levain doesn’t give out their recipes, which is probably smart. I did a little searching online and pieced a few things together to make this recipe. Its not exactly the same thing, but its pretty darn close and they really are incredible cookies. Also, as advised, I made each cookie 4 ounces (1/4 pound!!!).
2 sticks of cold butter, cubed
1 1/4 cup granulated sugar
1 teaspoon vanilla
1/3 (heaping, or 1/2 scant) cup of good cocoa powder
2 cups plus 3 tablespoons flour
1/4 teaspoon salt
1 scant teaspoon baking powder
1 cup bittersweet chocolate chips/chunks
2 cups semi-sweet chocolate chips/chunks
In an electric mixer cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating to incorporate after each addition, scraping down the sides as necessary. Add the vanilla and beat. Add the cocoa powder and beat to combine. At this point I tasted the batter and added a bit more cocoa, so I ended up using about 1/2 a cup.
In a separate bowl mix the dry ingredients together and add slowly to the chocolate batter. Beat only until incorporated. Stir in the chocolate chunks (if you want to use all the same kind of chocolate, you may, but I decided to try some of both kinds and think it worked really well).
Scoop into about 4 ounce balls and slightly flatten the bottoms (but not the tops- these chunky cookies aren’t meant to look perfectly rounded on the top) and place on a cookie sheet. Bake at 350 degrees for about 13-18 minutes. Remove from oven and take off baking sheet after a few minutes. Cool slightly and enjoy!
**DO NOT overcook these. Since they are such a thick cookie dough, they do not spread much and do not need much time to bake. So watch carefully.