If you have ever heard of or been to Levain Bakery in New York City, you know that they make ridiculously big and gooey cookies and I have been trying to recreate them. I've never had them before so I cannot say fore sure they are the same, but they are very good. This recipe makes 12 big cookies (2 people can split them) that are incredible.
Directions:
1. Mix 3 cups and 2tbs AP flour, 1tsp baking powder, 1/4 teaspoon baking soda, and 1 1/2 tsp salt (if you like more add some more).
2. Beat (with a hand mixer on med-fast) 1 cup of cold butter (2 sticks) cut in to cubes until it forms a single lump (about a min) and add 6oz brown sugar, 1/2 cup white sugar and beat again for a few mins until the three are well incorporated (ideally the sugar would be dissolved in the butter). turn down the speed on the mixer and add 2 cold eggs and 1 tsp of vanilla extract.
3. Gradually add the flour mixture to the butter mixture and then add 1 cup dark chocolate chips and 1 cup milk chocolate chips. Fold in the chips and divide into 12 balls each weighing 112-120g each. Roll them into balls.
4. When you bake them, press them down a little bit (imagine that it was a 5x5 square- make into a 4.5x5.5 [just barely not a sphere]).
5. Bake at 387 for 15-20 mins until there are little golden brown spots on the top.
Note:
Keep the balls on a parchment lined baking sheet until in the freezer until you bake them. Do not bake all of them and then put on the counter. Put all of them in the freezer, and then bake two at a time. It is also much better under cook them and have a gooey center, rather than drying out the center in hopes of a good crust. In the first 10 mins it might look weird how they're melting, but they will even out.
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