These Levain Bakery-inspired giant cookies are engineered for maximum thickness and chew, with a carefully controlled internal temperature (175–185°F) and 12-hour cold dough rest to deliver a puffed, tender center loaded with chocolate chips and walnuts.
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To Prepare the Dough: Combine butter, light brown sugar, white sugar, vanilla extract, salt, baking powder, baking soda, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment.
Mix on low to moisten, then increase speed to medium and beat until soft, fluffy, and pale, about 8 minutes; halfway through, pause to scrape bowl and beater with a flexible spatula. With mixer running, add eggs one at a time, letting each incorporate fully before adding the next. Reduce speed to low, then add the flour all at once. When flour is incorporated, add chocolate chips and nuts and keep mixing until dough is homogeneous.
Divide dough into 8 equal portions (about 6 ounces/170g each) and round each into a smooth ball. Wrap in plastic and refrigerate at least 12 hours before baking; if well protected from air, the dough can be kept in the fridge up to 1 week (see Make-Ahead and Storage).
To Bake: Adjust oven rack to middle position and preheat to 350°F (180°C). Line an aluminum half-sheet pan with parchment paper. When the oven comes to temperature, arrange up to 4 portions of cold dough on prepared pan, leaving ample space between them to account for spread. If you like, sprinkle with additional salt to taste.
Bake until cookies are puffed and lightly brown, about 22 minutes, or to an internal temperature of between 175 and 185°F (79 and 85°C). The ideal temperature will vary from person to person; future rounds can be baked more or less to achieve desired consistency.
Cool cookies directly on baking sheet until no warmer than 100°F (38°C) before serving. Enjoy warm, or within 12 hours; these cookies taste best when freshly baked (see Make-Ahead and Storage).
Refrigerate dough portions wrapped in plastic up to 1 week; bake straight from cold. Baked cookies are best within 12 hours of baking.
stand mixer with paddle attachment · instant-read thermometer
Cold eggs and softened butter (65°F) create the right emulsion for a puffed, tender crumb. Cold dough also prevents spreading during the 22-minute bake.
The recipe requires at least 12 hours of refrigeration before baking. This rest allows flavors to develop and prevents excessive spread, which is essential for the Levain-style thickness.
Bake at 350°F for about 22 minutes until puffed and lightly brown. For precision, use an instant-read thermometer to check for an internal temperature of 175–185°F.
The recipe specifically calls for chocolate chips, not chopped chocolate. Chips hold their structure better in thick cookies and deliver the intended texture.
These cookies taste best when freshly baked or within 12 hours. If well protected from air, the dough can be refrigerated up to 1 week before baking.
