These are the absolute BEST Chocolate Chip Cookies – they’re GIANT cookies!! With this easy cookie recipe they bake up gooey and soft and are so absolutely delicious. If you love huge bakery style gooey cookies, this copycat recipe is for you.
Why we LOVE these Giant Chocolate Chip Cookies
Over the years I’ve followed friends and fellow bloggers on their NYC travels and seen freak shakes and banana pudding and pizza and huge cotton candy covered ice cream. I’ve drooled over rainbow bagels and made copycat Cronuts and dreamt about crack pie. But, above all those things, I’ve been jealous of, and coveted, and dreamed of a trip to Levain Bakery.
Maybe you’re not as all over the food instagram world like I am, but if you’ve ever seen the cookies from Levain Bakery, you’d know it. They’re baseball sized cookies that are gooey when you pull them apart. The favorite trademark Levain photo has one hand holding two halves of a chocolate chip cookie that takes up the entire hand.
A Levain Chocolate Chip Cookie is not just a cookie: it’s an experience. For me, it was a divine experience. I felt like the universe was shining through me during every bite. And, oh yes, I ate every single crumb of that cookie. You know I did!
This recipe is a Levain Chocolate Chip Cookie Copycat!
Table of Contents
- Why we LOVE these Giant Chocolate Chip Cookies
- How big is a giant chocolate chip cookie?
- What kind of chocolate chips should I use in cookies?
- Ingredients in Cookies
- How to make Giant Cookies
- Tips for making giant chocolate chip cookies
- How long do you bake huge chocolate chip cookies?
- How do you know when thick and chewy chocolate chip cookies are done?
- Giant Chocolate Chip Cookies
How big is a giant chocolate chip cookie?
Each Levain cookie weighs in at 6 ounces and I’m willing to bet these are close. When I started researching the Levain Cookie recipe looking for a copycat I realized that their recipe is close to my own chocolate chip cookie recipe.
I was going to follow the crowd and make one of the other copycats but then I figured: if they’re close why reinvent the wheel? I know my recipe produces a delicious thick and chewy chocolate chip cookie, so instead of using a new recipe I used mine…but I made them GIANT.
My Giant Chocolate Chip Cookies use a whopping ¼ cup of cookie dough. They’re huge!!
What kind of chocolate chips should I use in cookies?
Taste is personal preference, but I do have favorites.
- My #1 favorite chocolate chip is from Trader Joe’s. They get melty without being melty and they stay that way. They don’t re-harden in the same way the cheaper brands do (and TJ’s are cheaper than the good brands!)
- Guittard or Ghiradelli are my other go-to if I’m not near TJ’s or if I want milk chocolate.
Ingredients in Cookies
Besides the chocolate, here is what you need to make these cookies:
- Butter: I start with unsalted butter that is melted to give a nice toffee-like flavor to the cookies
- Sugar: Both granulated and brown sugar go into these cookies
- Vanilla and Salt: for flavor – don’t omit them!
- Baking Soda: helps them be soft and chewy and gives a little spread
- Egg: gives fat and richness and structure
- Flour: I always use all-purpose flour in my cookies
How to make Giant Cookies
1. Mixer or by hand: You can do this either way – stir with a wooden spoon or use a mixer.
2. Cream: Cream butter and both sugars. Then stir in egg, vanilla, salt and baking soda. Stir in flour.
3. Chocolate Chips: stir in chocolate chips.
4. Scoop: Scoop ¼ cups of dough onto your cookie sheet – spread them out!
5. Chill: You MUST Chill the dough!
6. Bake: Bake at 350 until the outside looks done – they’ll stay gooey inside.
Tips for making giant chocolate chip cookies
- Get a large cookie scoop so your cookies are all the same size, or use a scale.
- This dough needs to be chilled, especially because they’re so big. Otherwise you’ll end up with flat cookies!
How long do you bake huge chocolate chip cookies?
Here’s the thing about these giant cookies: they’re not going to get fully done in the center. They won’t be raw, but they will be gooey.
Taste is subjective when it comes to baked goods. Your “done” might not be the same as mine. I like my cookies underdone on a regular basis but for these you have to err on the side of underdone or they’ll burn. A regular 350°F oven is fine for about 10-15 minutes. You’ll notice when they start to get done: they get brown on parts of the top.
While we’re on the topic of baking: do not bake two trays at once. Do one at a time, in the center of the oven. Rotate the pan 180° halfway through baking. This will ensure even baking!
How do you know when thick and chewy chocolate chip cookies are done?
The tops will start to get golden on the tips. In fact, they’re going to look a little like drop biscuits when they’re done. That’s how you know they’re finished.
In fact, when I first got handed my Levain cookie in NYC I thought it looked like a biscuit – and these do too! But they don’t taste like one, I promise.
If you’re looking for a Jumbo Chocolate Chip Cookie Recipe look no further: THIS IS IT!
Love Chocolate Chip Cookies? Be sure to try ALL my variations!
- The BEST recipe for Chocolate Chip Cookies (makes 24 cookies)
- M&M Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Chocolate Chip Cookie Gooey Bars
- Or check out ALL my cookie recipes!
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Giant Chocolate Chip Cookies
- 1 cup (226g) unsalted butter, melted
- ⅔ cup (134g) granulated sugar
- 1 cup (200g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups (372g) all-purpose flour
- 3 cups (510g) chocolate chips (semi-sweet or milk)
- Note: This dough requires chilling.
- Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
- Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
- Line a cookie sheet with a silicone baking mat or parchment paper. Scoop ¼ cup balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours or overnight.
- Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Remove the chilled cookie dough balls from the refrigerator and space them 4-inches apart on the cookie sheets. I baked 4 per cookie sheet. Bake one cookie sheet at a time in the center of the oven, rotating the pan halfway through baking. Only bake for about 10-15 minutes (the top will start to brown almost like a biscuit). Note: These will not get cooked and “done” all the way through – they will stay gooey. Let cool at least 10 minutes on cookie sheet before removing.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Nutritional information not guaranteed to be accurate
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If you love my Levain copycat be sure to share it! These are Giant Chocolate Chip Cookies everyone will love, I promise.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: May 19, 2019