Recipe by ghostlyvision
If you saw Food Network's Throwdown with Bobby Flay and wanted to try that New York City bakery cookie, I couldn't find the actual recipe anywhere so I came up with this one that comes very close to it. Bake them the shorter amount of time if you like them slightly underdone and a little gooey in the center, or the longer time for a crisper, well-done cookie. Update (9/15/10): A week ago I made a batch of these substituting margarine for the butter and they came out very flat, so I strongly suggest using only well-chilled real butter when making this recipe. Enjoy!
Top Review by Dans La Lune
OK I am NEVER making these again... I'll gain 50 lbs if they are within reach! These cookies are DELICIOUS. I'm NOT a fan of the traditional Tollhouse recipe and always wanted to know how to make big bakery style cookies. These are them. If you bake according to the lower time settings (I did 8 minutes and 5 minutes) then they come out perfectly crisp and chewy on the outside and soft and gooey on the inside. FABULOUS. I used jumbo chocolate chips for these, which I think made all the difference... you get a big mouthful of chocolate with each bite. I will say though that I prefer a saltier cookie, so IF I do make these again (for a special occasion LOL) then I will add another 1/2 teaspoon salt. Oh, and yes, I too saw the Throwdown episode and couldn't get over how huge these cookies are! Just great... give em a try! PS - I was surprised that there was no vanilla extract in the cookie dough... but I didn't miss it! It made the chocolate flavor more pronounced!
- 1 cup butter, cold (no substitutes)
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 2⁄3 cup light brown sugar
- 2⁄3 cup white sugar
- 2 large eggs, cold
- 12 ounces semi-sweet chocolate chips
- 3⁄4 cup walnuts or 3⁄4 cup pecans, if desired
Directions See How It's Made
- In large mixing bowl add flour, baking powder, baking soda and salt, cut in cold butter until mixture resembles crumbs, add sugars and stir well (breaking up any brown sugar clumps), add eggs and mix until dough forms, stir in chocolate chips (and nuts, if desired).
- Chill dough for one hour (and keep chilled while baking first batch).
- Heat oven to 400 degrees.
- Put half of the dough on an ungreased baking sheet in 7 large balls, bake for 8 -10 minutes, turn cookie sheet around back to front, bake until light golden brown on top, another 5 - 8 minutes. Remove from oven and cool on sheet for a few minutes, then place on wire rack to cool completely. Repeat with the rest of the dough after cookie sheet cools. This should give you a very close approximation to the Levain Bakery chocolate chip cookies.
- If you'd like to make them somewhat smaller I suggest using a 375 degree oven temp so they don't over-brown, though they may not rise quite as high.