Levain Bakery-style super-thick chocolate chip cookies from Serious Eats by Stella Parks

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Notes about this recipe

  • Eat Your Books

    Can substitute toasted pecans for raw walnuts. Refrigerate dough at least 12 hours.

  • jaxcap on September 13, 2023

    These are awesome, the cookies are huge. They freeze very well. I recommend thawing before baking if you freeze them, like the recipe says, but I've forgotten to do that before and it still works if you bake it a little longer (a few minutes).

  • Kinhawaii on May 21, 2020

    Absolutely delicious- used walnuts, which gave it crunch & balanced the sweetness. Used a mix of dark, semisweet, & milk chocolate chips- and as she mentioned made it more interesting- will do this with other chip cookies. I don’t have a big selection of different brands so tried to mix the types. I tried to weigh them, but in my warm kitchen must have packed them differently because some spread more. This affected the cooking times- some were done while others were much cooler- so took around 30 minutes. I haven’t had the original but this probably gave mine a crunchier outside & a less squishy inside. By the second day they were softer outside- in my humid environment. I prefer them on the first day. Still were a big hit. One of my favorite chocolate chip cookies!

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