Firstly, a huge shoutout and massive thank you to Joshua Weissman for developing the base & inspiration of this Levain style cookie recipe! I made some additional arrangements and here’s my take on the ultimate Monster Cookie!
Jump ahead:
Instructions:
This recipe makes about 12-14 cookies.
Ingredients:
- 1.5 cups (230g) Cake Flour
- 2 cups (275g) All-Purpose Flour
- 1.5 tsp (5g) Salt
- 2 teaspoons (8g) Corn Starch/ Cornflour
- 1/2 teaspoon (6g) Baking Soda
- 1.25 cups (280g) Unsalted Butter
- 1.25 cups (250g) Brown Sugar
- 1/2 cup (100g) White Granulated Sugar
- 2 Eggs
- 3 Egg Yolks
- 2 cups (165g) Walnuts
- 360g chopped Chocolate (Ideally 70% cacao or darker)
- 10g Cocoa Powder
- Crushed Oreos (Optional)
Instructions:
Chocolate Chip Cookie Dough:
- Preheat your oven to 220°C (425°F).
- Melt your butter.
- Chop up your chocolate & walnuts into rough chunks while butter is melting. [Doesn’t need to be too neat or small]
- Combine both flour, baking soda, salt & corn starch and give it a whisk to combine.
- [Recommended to use a mixer here to make your job easier]
In a separate bowl, whisk both sugars (Brown & White), then slowly stream in your melted butter while whisking. - Once combined, add in the eggs one after another after incorporating it into the mixture.
- Once smooth and well-combined, add in the flour mix from earlier.
- Fold in your chopped walnuts & chocolate once the batter is smooth and creamy.
- Separate the completed batter into 2 batches.
Double Chocolate Chip Cookie Dough:
- After splitting the completed batter, add the cocoa powder into one half, and mix until well incorporated.
- Use a cling wrap to cover both batters and freeze them for about 90 minutes.
[Helps the cookie to achieve its height]
Baking Process
- There are 4 parts to this cookie to make it huge! Alternatively, you can just do 2.
[I wanted to achieve the uneven dark choc & original mix] - Mix 1 part Choc Chip dough with 1 par Double Choc Chip Dough. Repeat once more to form a huge cookie.
[It should resemble a chequered board, weighing around 170 grams / 6oz] - Once you’ve gotten all 4 parts together, gently squeeze to shape them into rough balls.
[Does not need to be too neat for the cookies to look rustic] - P.S I added crushed Oreos into my cookies both at the top and inside!
- Bake at 220°C (425°F) for about 11-12 minutes with the fan setting on until crispy on the edges with a nice brown color.
[If your oven does not have the fan setting, you can just bake for 1 – 2 minutes longer]
Try out the recipe and tag us so we can feature your creations and any adaptations you may have made to the recipe! #thewunderinglab
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