I Blog What I Bake

Who doesn’t love chocolate chip cookies?  They are about as traditional as you can get in the kitchen. Well, except for Apple Pie. I have been making the same chocolate chip cookie recipe for YEARS.  I have stuck to the old school Nestle Tollhouse back-of-the -bag recipe. Never fails.

But every now and then it’s good to change things up and when I saw this recipe on My Baking Addiction I had to make the leap. There were two reasons this cookie intrigued me. One, this is not your average cookie. It’s 4 ouces!!  If you are from NYC and have been to Levain Bakery you know what a 4 ounce cookie feels like. It can feed you for a day. Diet be damned. Two, the recipe calls for cold butter which I have never seen in a cookie recipe.

Just a note, I made one batch of these smaller, about 2 ounce and they didn’t turn out quite as great. They were too dense. So to stick the gigantic cookies!

Giant Chocolate Chip Cookies

Courtsey of My Baking Addiction

2 sticks cold and cubed unsalted butter
1 cup granulated suagar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1 tsp salt
1 tsp baking soda
2 /1/2 cups good quality semisweet chocolate chips or chunks
1 cup of walnuts

Preheat oven to 375 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.Add flour, salt, baking soda and mix until just combined. Gently fold in chocolate chips.

Transfer the dough to a clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
Weigh out the dough into 4 ounce portions and gently roll into a ball.

Place each on a sheet pan lined with parchment paper and bake in the oven with 15-20 minutes, until very lightly browned.
Let cool on a rack. Or eat them nice and hot!

Printable Giant Chocolate Chip Cookie Recipe