Updated: Jan 23, 2021
Imagine going to a bakery, hearing that there are some really amazing cookies there, getting to the counter, only to realise that they contain Walnuts! Having a nut allergy really messed up trips to the bakery. I now have to be extra careful about cooking with nuts, because even the smell of walnuts makes my throat itchy and I come out in hives.
So I decided to make the Levain's Chocolate Chunk Cookies at home myself. I'm not missing out on anything. These cookies are perfect jumbo cookies made with lots of love.
Preparation Time 15 minutes + 8 hour chill time
Cook Time 18-22 minutes
Yields 12 jumbo cookies
1/2 cup butter- room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 Tablespoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
A pinch of nutmeg
2 eggs- cold
2 1/4 cups flour
2 1/2 cups chocolate chunks
Combine the flour, baking powder, baking soda, salt and nutmeg in a bowl. Give it a quick mix and set it aside.
In a stand mixer with a paddle attachment, cream the room temperature butter and sugars together, for 3 minutes until light and fluffy.
Add the vanilla and eggs one at a time. Make sure the eggs and mixed in well. Scrape down the sides of the bowl and proceed to mix again.
Add the dry ingredients in 2 parts. Mix on low until just combined. Scrape down the bowl again. Turn off the mixer as soon as the ingredients are just combined. DO NOT OVER MIX
Fold in the chocolate chunks until just combined.
Chill the dough for at least 8 hours, or better yet, overnight.
Preheat the oven to 180c/ 350f. Line 2 baking trays with parchment paper.
Combine 2 scoops of the cookie dough, press them together to make large cookies.
Arrange them on the baking trays and bake for 18-22 minutes.
Remove from the oven and press extra chocolate chunks into the cookies.
Move to cooling racks and cool until room temperature.