Creating these beautiful SOBs was quite the saga, let me tell you.
It started off simply enough, with me stalking Levain Bakery on Instagram and decided that I too wanted a cookie the size of my head. Since I’m inconveniently located an ocean away from these beauties, the only way that was ever going to happen was if I made them myself.
So I researched a few copycat recipes. And that’s pretty much where the similarities ended. I have the enormous pleasure of living in dorms this semester, meaning that I have no baking equipment and only one spoon. Essentially, I winged the entire recipe, measurements and all.
It took me 6 hours, 4 batches of cookies, 2 bags of flour, and a year off my life due to stress and probably 10 kilos of weight gain, but I finally came up with a cookie that bears absolutely zero resemblance to the real Levain cookies (besides the absurd size), but is still the best chocolate chip cookie recipe I’ve ever made. I’m just gonna go ahead and throw it out there that the measurements are more like guidelines because at a certain point I was literally throwing whatever I found into the bowl and hoping for the best… but it worked for me so hopefully it will for you too.
And I did it all by myself without so much as a teaspoon measure. Suck it, Paula Deen.
CHOCOLATE CHUNK WALNUT BALL$
[makes 10-12 4 oz. cookies depending on the amount of self-control you have when it comes to cookie dough]
You Will Need (vaguely):
300g of chocolate (I used 2:1 dark to milk but you can use whatever your heart desires)
226g cold, unsalted butter
220g light brown sugar
150g granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. sea salt (I used coarse because I prefer the texture, but it’s up to you)
350-375g AP flour
Roughly chop the chocolate and walnuts. Cube the butter and combine in a bowl with the light brown and white sugars, beating until fluffy. Do yourself a favour and invest in a hand mixer because I did it by hand with a fork and it took me an entire episode of Modern Family to accomplish. Never again.
Add the eggs one at a time, beating well after each one. Add the dry ingredients and mix well. Fold in the chocolate and the walnuts, then cover the bowl with cling wrap and chill for 1hr. DO NOT SKIP THIS I repeat DO NOT SKIP THIS I got lazy and took mine out after 30 minutes, resulting in melted puddles of cookies which tbh isn’t the worst situation in the world but doesn’t photograph well at all.
Preheat your oven to 177 degrees (350F). Grease a cookie sheet. Each Levain cookie is actually 6oz… but that’s a big ass cookie and unless you want diabetes after eating 8 6oz. cookies, I recommend making them around 4oz each. Place each ball a good distance apart on the cookie sheet. Bake for 15-20 minutes (mine were perfect at 17), then remove them and let them chill out on the tray until they firm up.