I think I speak for a lot of people when I say that chocolate chip cookies are one of the most perfect treats ever made. You could even classify them along with puppies or rainbows for a list of things that bring people joy. Now I’m no stranger to chocolate chip cookies- I have about four or five listed in my recipe collection all classified by their subtle nuances from thin and crispy, to vegan, to gluten free. There’s even one recipe in particular that I make nearly every weekend for friends and family, so there was already a high bar set in terms of expectations. Luckily, there’s a time and place for every type of cookie. And so, when I saw these chunky boys all over the internet, I decided to give them a try. A quick Youtube search will garner dozens of pages of copycat recipes for the famous Levain Bakery in NY where these huge cookies were first conceived. So It was a matter of just choosing my fighter. Some channels I subscribe to actually had their versions of the cookie, but I ultimately went with one by Joshua Weissman. He’s a young-ish restaurant trained chef that makes some really informative videos- and he’s also just hilarious to watch. And so I grabbed all the ingredients and got to work.
The method and ingredients don’t deviate too far from a classic chocolate chip cookie recipe, but there are a few key changes that really make all the difference. The first is the added egg yolks that work to create a fudgier, chewier center. Additionally, the use of cake flour lends to a lighter cookie that’s not hard and dense like chocolate chip hockey pucks- which aren’t as delicious as they may sound. Perhaps the most important factor is their size. Joshua calls for 6oz portions which are massive and indulgent to say the least. I’ve watched a couple copycat videos and each one emphasized that they cannot be made smaller. Even after letting these cool, the insides were nice and almost custardy, bordering on raw cookie dough encased within a crunchy exterior. I admit that they’re a bit underdone in that beauty shot, but I won’t apologize for it. They were damn good. There’s also more than enough chocolate chips and toasted walnuts inside that add to its great flavor. It goes without saying that you should always toast your nuts- always.
I ended up making these again twice due to our cravings and because the dough bakes straight from the fridge, making it ideal for make-ahead preparations. In spite of what Joshua and the other experts said, I opted for 4oz portions this time around because the 6oz cookie feels like a meal and is borderline “too much of a good thing.” I rolled them out the same and reduced the baking time by about 5 mins to compensate. The adjustments found that Goldilocks middle ground of “just right.” If you’re a fan of chocolate chip cookies, do make this recipe. Everyone I’ve shared it with has come back telling me how much they loved it. It’s kinda become this insider secret like when’s the best time to go to Ross or which of the servers at Oriental Kitchen will give you two pieces of fried chicken instead of one. Wait what were we talking about again? Oh right, cookies. Yeah, I promise you won’t be disappointed.
Original 6oz Choc. Chip Walnut Cookie made famous by Levain Bakery in NY.
Full Recipe | Method by Joshua Weissman: