jsegal

This recipe, clearly, was inspired by Levain’s famous chocolate chips cookies. After testing several recipes, this one is my favorite. The goal: a large chocolate chip cookie, overflowing with mini chocolate chips, with a crunchy outside and a gooey inside. I even did some trials, baking different sizes for different amounts of time, and comparing butter vs coconut oil.

First, there was no notable difference between coconut oil vs butter in terms of texture or baking time. They can be used interchangeably. The coconut does add a slight hint of coconut flavor which I found delicious.

In my testing, I measured three sizes for the cookies: 6 ounces (best), 4 ounces (good) 3 ounces (ok). The best results were achieved with a 6 ounce monster cookie, baked for 12 minutes in a 410 degree oven (see photo below for a look at that gooey interior). You could probably cook for up to 15 minutes, but i don’t recommend it. Cook for 12 minutes. Don’t question it, just do it. No need to fly to New York City anymore with this recipe!

Ingredients

  • 1/2 cup cold butter or coconut oil
  • 1/2 cup brown sugar
  • 1/4 cup raw cane sugar
  • 1 egg
  • 1½ cups four
  • 1 cup semi-sweet mini chocolate chip morsels
  • 1/8 cup oats (optional)
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 vanilla bean pod seeds scraped off

Instructions

  1. Preheat oven to 410 degrees.
  2. In large mixing bowl or stand mixer, cream together cold cubed butter or coconut oil, brown sugar, and cane sugar until creamy.
  3. Add egg and seeds from a vanilla bean (can substitute vanilla extract if you do not have a vanilla bean).
  4. Stir in flour, oats, cornstarch, baking soda, and salt. Mix until just combined. Stir in chocolate chips, folding until all are incorporated into the dough. Store in fridge while the oven preheats.
  5. Divide dough into four even-sized balls, each weighing 6 ounces, and place on cookie sheet lined with wax paper.
  6. Bake for 12 minutes or until golden brown on the top for a gooey inside and slightly browned and cispy outside. Let them rest for at least 5 minutes, then enjoy!
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Monster Chocolate Chip Cookies

Servings 4

Ingredients

  • 1/2 cup cold butter or coconut oil
  • 1/2 cup brown sugar
  • 1/4 cup raw cane sugar
  • 1 egg
  • 1½ cups four
  • 1/8 cup oats (optional)
  • 1 cup semi-sweet mini chocolate chip morsels
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 vanilla bean pod seeds scraped off

Instructions

  1. Preheat oven to 410 degrees.
  2. In large mixing bowl or stand mixer, cream together cold cubed butter or coconut oil, brown sugar, and cane sugar until creamy.
  3. Add egg and seeds from a vanilla bean (can substitute vanilla extract if you do not have a vanilla bean).
  4. Stir in flour, oats, cornstarch, baking soda, and salt. Mix until just combined. Stir in chocolate chips, folding until all are incorporated into the dough. Store in fridge while the oven preheats.
  5. Divide dough into four even-sized balls, each weighing 6 ounces, and place on cookie sheet lined with wax paper.
  6. Bake for 12 minutes or until golden brown on the top for a gooey inside and slightly browned, cisp outside. Let them rest for at least 5 minutes, then enjoy!