By weight, chocolate is the most abundant ingredient in these giant cookies.
For those who reside neither in New York City nor on
The easiest way to "turn down the volume" on spread in a cookie dough is to decrease the amount of sugar relative to the flour, as sugar is one of the primary factors governing spread in a cookie dough. With that change alone, most drop cookies will spread less as they bake, keeping the finished product nice and thick.Aside from their incredible proportions, the distinguishing factor of a Levain-style chocolate chip cookie is the sheer quantity of chocolate chips involved.
With a mixture of chips, and less sugar than flour, these cookies may have a distinctive ratio of ingredients, but the ingredients themselves are quite familiar. Aside from the chocolate, there’s butter, brown sugar, plain or The method is classic as well. Start by creaming the butter and sugar until light and fluffy.
Those who prefer a slightly molten, fudgy center should aim for the low end of that range; edging higher will benefit those who enjoy a more thoroughly baked cookie. Once you've got an initial round of cookies under your belt , you'll have a better idea of how to dial in the next batch.
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