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Levain Bakery Chocolate Cookie Recipe Copycat

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If big, rich, delicious chocolate cookies are your thing, you will love this Levain Bakery Chocolate Cookie Recipe Copycat!

Last week my daughter and I were watching The Best Thing I Ever Ate and I was mesmerized by the giant Levain Bakery Chocolate Cookies in New York City that Rocco DiSpirito was going on and on about.  These cookies epitomized the perfect chocolate cookie. I have not been able to get them off my mind (trust me, I’ve tried). Being on the other side of the country from Levain Bakery, I decided I needed to replicate these cookies with some form of a copycat. I am so glad I did. This Levain Bakery Chocolate Cookie Recipe Copycat is amazing!

They were everything I hoped for – dark, fudgey, thick and rich.   I could have probably baked mine a minute or two less (I like my cookies somewhere between raw dough and actual salmonella free fully cooked cookies, but I truly would be content just eating dough).

Levain Bakery Cookie Recipe Copycat

Here is the amazingly yummy Levain Bakery Chocolate Cookie Recipe Copycat

LEVAIN BAKERY
CHOCOLATE COOKIE RECIPE

 

Levain Bakery Chocolate Cookie Recipe Copycat
Print

Levain Bakery Chocolate Cookie Recipe Copycat

Servings 12 jumbo cookies

Ingredients

  • 1 cup cold, unsalted butter, cut into small cubes freezing butter slightly makes it easier to cut into cubes
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • ½ cup dark cocoa powder
  • 2 ¼ cups all-purpose flour
  • ¼ tsp coarse salt
  • 1 tsp baking powder
  • 2 ½ cups semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended.

  2. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula.

  3. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined. This dough is VERY thick. I kneaded mine in the bowl, and that worked out just fine.

  4. Divide the dough into 4 ounce portions (or divide into 12 equal pieces). Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart.

  5. Bake 16-20 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Recipe Notes

These cookies are LARGE! They are closer to the size of a hamburger patty than your typical cookie!

 

They looked pretty good, but I had to make sure…

Yeah, I think those will do just fine.   Maybe with a nice glass of milk…

LEVAIN BAKERY CHOCOLATE COOKIE RECIPE

Double dark chocolate chocolate chip cookies.   SO good.

Oh, and a bit of great baking advice.  ALWAYS double check that the oven is empty before pre-heating.  I only did this to give everyone an example of what can happen (yeah, right,  something like that…)

Now to come up with some cute packaging ideas for these cookies.   They are so good that a few of them need to leave the house ASAP.  The temptation will be WAY too great otherwise.

MORE JUMBO COOKIE RECIPES

Need more jumbo cookies in your cookie jar? I’ve got a few more recipes that you’ll love! You can start with my other recipe for Levain Bakery cookies. Oh these are dreamy!

Recipe For Levain Bakery Cookies

Then grab some XL Bakery Style Peanut Butter Cookies over at Crazy For Crust.

Bakery Style Peanut Butter Cookies

Next head over to Mom On Timeout and get her recipe for Reese’s Stuffed Giant Chewy Chocolate Chip Cookies.

Reese's Stuffed Giant Chewy Chocolate Chip Cookies

Finally, finish up with some Texas Cowboy Cookies from The Food Charlton.

Texas Cowboy Cookies

Chocolate Chocolate Chip Bakery Style Cookies

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About author Christi Johnstone of Love From The Oven
Christi is the baker, cook, blogger, food photographer, recipe developer and sprinkle lover behind Love From The Oven. As a busy mom, it's important to Christi that her recipes are family-friendly and picky eater approved. In addition to running Love From The Oven, Christi is the author of cookbooks The My Little Pony Baking Book and Smart Cookie, and the co-author of Peeps-A-Licious.

Interested in working with Christi? please contact her by email.
This post may contain affiliate links, please see our disclosure policy.

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  1. Annie says

    February 15, 2011 at 6:54 pm

    So glad you enjoyed these as much as we did! You can’t go wrong with a giant chocolate cookie. In fact, I’m baking some from the freezer tonight for dessert!

    Reply

    • Christi says

      February 15, 2011 at 7:01 pm

      Annie I’m not sure if I should thank you or curse you – these are so ridiculously good they could get me into some serious trouble!!! Thank you so much for sharing – they came out exactly as I had hoped. Your recipes have never let me down! Congratulations on your upcoming family addition! My youngest just turned ten months old and I’m finally starting to feel like I can actually get a few things done each day, and I’m apparently over baking to catch up. 🙂

      Reply

    • Christi says

      February 16, 2011 at 7:00 am

      Clarkie, ooey-gooey cookies are the best. I sometimes have to remember to actually fully cook the cookies I’m giving away, because not everyone appreciates my level of almost-cooked-ness! 🙂

      Reply

  9. jenna laughs says

    February 16, 2011 at 6:55 am

    Oh. My. Goodness. This is like a dream come true. Okay that’s a little dramatic, but seriously. I was just visiting the city last weekend and my friend took me to Levain for the first time. I DIED. So good. I came home searching for recipes so I could make my own magic cookie. I am so happy I saw your post on Tastespotting this morning!!!!

    Reply

    • Christi says

      February 16, 2011 at 6:58 am

      Thanks Jenna! You have to make them and let me know if they are similar to Levain’s. Being in Arizona, it’s a bit far to travel for a cookie (though don’t put it past me), so I’m terribly curious to know what they are like. I was mesmerized when I saw them on Food Network!

      Reply

  12. Jess Wakasugi says

    February 16, 2011 at 7:24 am

    Oh my, I actually JUST saw the Levain Double Chocolate Chip Cookies on Food Networks’ ‘Best Thing I Ever Ate!’ I believe it was Rocco who presented them and they looked divine! They almost just melted in his hand! Definitely putting this one on my to do list 🙂

    Reply

  17. Celina says

    February 16, 2011 at 12:06 pm

    WoOoOw, thanks for posting this! I literally watched the “Best Thing I Ever Ate” episode and was drooling in front of the TV, lol. Can’t wait to make them :o)

    Reply

  20. Christi says

    February 17, 2011 at 5:16 pm

    briarrose – ha – I just made muffins and my oven STILL smells like plastic. On the plus side, at least I figured it out before the price tag burst into flames!!!

    Domo – I will say it’s a recipe worth putting on the list. And I’ve found that 10 seconds or so in the microwave remelts to chocolate chips. SO good!

    Celina – that’s exactly how I came to make them! I wonder how many batches of Levain style cookies have been baked due to that one episode!

    Alejandra – thanks so much!

    Penny Candy – Hmmm… I am totally thinking I may have to reheat these cookies tonight and top with a scoop of ice cream. They are the perfect consistency to do just that. I’ll do it just so I can share with you (totally not for my own chocolate with ice cream on top addiction or anything). 🙂

    Carolyn – everytime I watch those shows I think wow, that’s a nice gig, traveling and eating!

    Reply

  24. Summer says

    February 18, 2011 at 2:15 pm

    Just saw your yummy looking pictures the other day on Tastespotting and had to make them that night! They were so good and fudgy–definitely undercooked them 🙂 I love a Big cookie!

    Reply

  26. Annabelle says

    February 22, 2011 at 2:38 pm

    thank you for sharing such a great recipe! the results were soo true to the instructions/ingredients. A funny note: my boyfriend and co-workers all commented on how heavy and dense these seemed “in hand”, but how surprisingly moist/somehow light/decadent they were when consuming. For the true chocolate lovers out there!! Thank you, thank you, thank you =)

    Reply

  31. Sarah Adams says

    March 28, 2011 at 7:54 am

    Since the day i found this blog, I fell in love with it. This is my favorite out of the ones I’ve tried thus far. They were a hit in my AP 2-D studio art class. My mom and sister (who is 5), adore them. Oh and I think I’ve found my boyfriend’s weakness with these. Absolutely sensational. Thank you <3

    Reply

  33. Lynne says

    May 1, 2011 at 7:28 am

    Christi,
    these look oh so delicious and now I want a BIG glass of milk!
    I would love to borrow them for my blog and link back to you if I could.
    Even the dough on the cookie sheets looked DELICIOUS!!

    Reply

  34. Melanie says

    June 11, 2011 at 9:55 pm

    Ohmygoodness these cookies are SO DELICIOUS! Levain is one of my favorite places to stop in NY and stumbling upon this recipe made my day! Oh, and did I mention that the plate of cookies I made three hours ago has already been demolished by an embarrassingly small number of people? Thank you for sharing such a great recipe!

    Reply

  35. Sue says

    July 17, 2011 at 9:40 am

    I was so excited to make these I didn’t read your entire post and I wish I had. The flavor is exquisite but I didn’t taste test and they were not chewy enough for me. I like mine like you do (and this dough is great! 🙂 ) and mine were a bit too crunchy. Not burnt at all, though, so the taste was amazing- I will make these again and shave off two minutes or so of bake time. And I used good bittersweet chips which really made them a chocoholics dream. Thanks for posting!

    Reply

  36. Geena says

    July 23, 2011 at 7:28 pm

    I just made these, and they are excellent! I didn’t have a few of the ingredients, so I had to improvise. I replaced the dark chocolate cocoa powder with Hershey’s unsweetened cocoa powder, and I only had about a cup of chocolate chips, so I added an ounce of shaved semi-sweet chocolate as well. It still tasted great – it was warm and moist on the inside, and great dipped in milk!

    Reply

  37. Paula B. says

    July 24, 2011 at 7:39 am

    First time visiting you, oh my! I came for this cookie, had seen the picture of it when I searched for a chocolatey chocolate chip cookie. I was desperate to have them but was out of sugar so I just subbed double the amount of confectioners’ sugar. Only had good ol’ ordinary cocoa, no worries, I wanted cookies now. Delish, like a brownie but a cookie. Thanks so much I will be making soon with the right ingredients!!!

    Reply

  38. Merlot says

    July 27, 2011 at 10:43 am

    I just made these cookies and they are amazing!! I added a little bit of vanilla and I didnt have dark chocolate cocoa so I used regular unsweeted cocoa. Absolutely delicious and chocolately!!! Thanks for the recipe!

    Reply

  39. Sonia Dovedy says

    August 13, 2011 at 6:27 pm

    Hey Christi,

    I made these today and they were AMAZING! Like…DANGEROUSLY GOOD 🙂 I made a few little changes, based on what I had in the pantry, but thank you SO much for sharing the recipe!

    I recently started my own baking blog to share my secret passion on the sidelines of my busy life! I love your blog – so impressed with the pictures, layout, everything! I am going to feature this recipe on my blog and link it here if that’s okay?

    If you have time, check out my site at http://www.bakewithsonia.com. I would love any pointers from a pro like you 🙂

    Take care!

    Sonia

    Reply

  40. Tom says

    August 17, 2011 at 3:20 pm

    I loved this recipe and so did my wife! I skipped the step to knead the dough but just made sure it was well mixed. My cookies did not look like those pictured above ie perfectly round. Excellent with an ice cold glass of milk!

    Reply

  42. Tam says

    September 14, 2011 at 3:49 pm

    Wonderful. I stuck skewers into them and made a cookie bouquet for my brother on his birthday. The cookies tasted lovely and rich and didn’t flatten out too much which is how I like my cookies!
    Steph, I used these measurements:
    130g butter, 300g flour, 250g white sugar, 64g cocoa powder (I’m not too sure about this one, there was an awful lot of it but I can’t say if it’s right or not compared to the American measurement units) 200g chocolate chips (is plenty, would originally have been 300g but that’s far too much chocolate :O) and then the 1 tsp baking powder, 1/4 tsp salt and 2 eggs.
    How do you guys cope with cups?! It seems they would be so imprecise…!

    Reply

  43. Deborah/JoyfullyOrange says

    September 15, 2011 at 1:19 pm

    Whatever that WAS in the oven looks awful pretty now LOL. It seems that it is only AFTER I warn my hubby or daughter to check the oven before turning it on is when I myself bake, re-bake or almost destroy something that has been stored in there. Last time I re-baked a french vanilla cake (about the last 1/3 of it left over) and freaked out when I saw the dish it was on and prayed that it wouldn’t burst into pieces when I set it on the stove to cool!
    I notice you don’t use parchment paper, and you use metal baking pans. I use stones (Pampered Chef and only have a metal cookie sheet pan set that I use for lame stuff like putting under my flimsy foil turkey roaster). I cannot leave stuff on the stones to cool unless I take them out underdone slightly because the stones take a while to cool, then I have a cooled stone which is no good for the next batch of cookies. I use the flexible cutting mats, put parchment paper on it, put the cookie dough on it, then slide the paper off onto the stone when it is preheated with the oven. That gives me precise cooking times. My question there is if there is a time variable between your thin metal pans and my thick stone that I should be aware of. I like stoneware because you almost can’t burn something (but yes, you can still overbake) and I decided I didn’t want the metal transfer to my food, but I have to be aware of any cooking variables. I REALLY want to make these cookies but I’m afraid that I would NOT send ANY out of the house!!
    Also, it’s great that you now have a healthy choco muffin recipe but I would really like the regular version that you use. She lost me on the coconut flour – I am not a coconut person at all. I could work with some of the other ingredients (if zucchini is still in season). I always use applesauce in my muffins and cakes (well, except that I used real butter in that french vanilla cake and OMG that had to be the BEST cake I ever had in my life so butter stays in that one LOL). I don’t see a link to click to follow the comments by email so my email is: [email protected]. I just opened a WP account to see how it differs from Google blogspot, but don’t know the addy off hand @[email protected] I have to say, I’m loving your blog! I already had liked you on FB but somehow don’t remember ever visiting your blog (yeah, I know) though I could be wrong bc I think I have also seen your pinterest.
    This is probably the longest Comment I have ever left,, it is more like its own blog entry! Aren’t you lucky I have to go figure out what to do with my chicken breasts for dinner! Kudos to you for your blog writing, awesome photos and style :o)

    Many blessings, JoyfullyOrange-Deborah

    Reply

    • Christi says

      September 15, 2011 at 6:40 pm

      Hi Deborah! That was a cake in the oven – I apparently though it needed a second baking! I’ve never worked with the stoneware, so I can’t say for sure, but I know I have variance between my light and dark pans. I tend to watch my baked goods closely and always set the timer early, because I hate over baking anything (lightly browned is burnt to me). I may come up with another chocolate muffin, so I will keep that in mind. I do love applesauce in muffins and breads – I actually made a oil packed pumpkin bread a few months ago for my little “falling off the growth chart” one year old, and we all agreed, we far prefer the applesauce version. Can’t complain about that! Thanks so much for sharing your baking thoughts – and for reading!

      Reply

  44. Tamsin Harriman says

    October 2, 2011 at 7:07 pm

    Yum! I just made these and added in some chopped up caramels that I had left over as well as the chocolate. I used part milk and part dark chocolate discs that I roughly chopped. Mine were underdone at 16 minutes so I did them the whole 20 minutes, which was probably too long, since they are a little lighter in color and a little drier than yours look. Funny the difference that a minute or two can make in baking! Still very decadent and chocolatey and delicious. Hit the spot perfectly. 🙂

    Reply

  46. Kristin says

    October 18, 2011 at 1:51 pm

    Yum. These are so delicious. I’m thinking about making another batch tonight, although they are such dangerous little treats! My sister demands that I make them for her from time to time. We lived together in college and there was a fabulous cookie shop that she used to get double chocolate chip cookies from, but there aren’t any shops like that around here. She says, these are definitely a GREAT replacement.

    Reply

  47. Stacey says

    November 14, 2011 at 5:35 pm

    Thank you so much, these were a big BIG hit at my house!! Instead of semi-sweet chocolate chips I used mint and dark chocolate chips and they are delicious!! My husband accuses me of trying to make him fat (impossible!) and yet he begs me to make more when we run out! So, again, awesome recipe!! Thanks!!

    Reply

  49. Mary says

    December 16, 2011 at 8:11 pm

    Has anyone tried making these smaller to get more cookies? I’d like to make these to go on my cookie tray for Christmas, but I’d like them to be similar in size to the other cookies (and I’d like to get more cookies out of the recipe). I would assume I could make them smaller and just reduce the cooking time? What do you think?

    Reply

  53. Brittany says

    January 23, 2012 at 3:25 pm

    These are baking in the oven as I type. The first batch came out great! Thanks for the recipe. Mary, I’m making them smaller. They come out just right between 8 and 10 mintues.

    Reply

  54. Growoffedge says

    January 27, 2012 at 9:25 am

    Just made them and they’re great! Much better than this other recipe I tried. Great pics too. I’m off to find more recipes on your blog!

    Reply

  55. tanzif says

    February 7, 2012 at 3:54 am

    these look yummy..would have made them right away..if i wasnt sick today 🙁
    just a lil question..can i use brown sugar???its just dt i have a lot of it at home..do reply..thanks

    Reply

  56. Gloria says

    February 7, 2012 at 3:52 pm

    You are Awesome!!! these cookies look AMAZING!!!!!!! I can’t wait to try them thanks so much for posting the recipe!

    Reply

  57. Sara Belle says

    February 11, 2012 at 8:01 am

    Bless you kind soul!!! I caught the re-run of “The Best Thing I Ever Ate: Chocolate” last night, and I honestly had a wonderful dream about these cookies… and the first thing I did after waking up and brushing my teeth was to google a copycat recipe. I cannot wait!!! 🙂

    Reply

  58. Kerri says

    February 12, 2012 at 4:05 pm

    I am watching the same show right now. I realized that I needed these cookies ASAP. Seeing as I live in Cali, I knew it wasn’t an option so instead, I immediately came online to look for a similar recipe. Thank you. THANK YOU!

    Reply

  59. Andrea says

    February 13, 2012 at 3:47 pm

    I got a little worried about how the batter tasted, but after they were done they tasted delicious. I used regular cocoa powder and 1 1/2 cups of semi-sweet chocolate chips, as well as a cup of white chocolate chips. Chewy and light. I love them!

    Reply

    • Christi says

      February 21, 2012 at 10:33 am

      Cookieluver, were yours pretty dry? I find that if my mixture is fairly dry and I roll them up into balls, they don’t spread too much (though do still spread some). I think that chilling the dough can also help with this. 🙂

      Reply

  62. Adrianne says

    February 21, 2012 at 9:08 pm

    This would be it! Our new favorite double chocolate chip cookie! Made these into 3 dozen and they were the were perfect! I think I will use this as our base for my peppermint mocha cookies! THANK YOU!

    Reply

  64. Chris says

    April 1, 2012 at 10:57 am

    Wow! Am I ever on board with these! Better late to the party than never! I will certainly regret making these but I can’t stop myself…..

    Reply

  65. Rychedelic says

    April 14, 2012 at 10:25 pm

    Thanx for the recipe, these were DIVINE with a glass of milk!!! I reduced the sugar by 1/2 cup and used fleur de sel for the salt, YUMMM, perfect for my chocolate cravings, but dangerous! LOL These baked up perfectly thick and moist even at my Colorado altitude. This recipe is a keeper!!! 🙂

    Reply

  66. Nanny says

    April 26, 2012 at 12:49 am

    Don’t you think that the amount of sugar should be lowered to the half?! ummmm, I followed the recipe, it was delicious it so sweety that I couldn’t bear it!

    I made it with black and white chocolate chips, but when I divided the dough into 12 pieces, the cookies were HUGE after baking!!!

    What do you think?!

    Thank you very much dear 🙂

    Reply

    • Christi says

      April 26, 2012 at 6:34 am

      Nanny, If it works for you, then I’d say go for it! Most people seem to really enjoy them as is, but I truly believe baking should be two things – FUN and flexible – be creative and do what works and fits your tastes! 🙂 And yes, they are HUGE cookies.

      Reply

  69. julia says

    June 11, 2012 at 1:22 am

    my cookies came out a little “cakey” and not chewy

    i would love some insight into where i may have gone wrong

    Reply

  71. Becky says

    July 3, 2012 at 11:05 am

    These cookies are tha bomb! My second batch in a month is baking as I type this. Today I decided to bake them in my silpad cupcake “tins”, and I filled the pan they went in with water, so hopefully they’ll come out as a cookie/cupcake/soufflé hybrid! Yum!

    thank you for the recipe!

    Reply

  72. zainab says

    July 21, 2012 at 4:08 pm

    Absolutely amazing cookie recipe!! Ive been hunting…and baking to find this result for about 4 years now… and I cant tell you how happy I am!
    I baked these for my lil sisters 16th bday…and she loved them and so did I!!
    Thanks alot!
    Great recipe!!!

    Reply

  73. LauraJ says

    July 24, 2012 at 9:13 am

    I just pulled the last batch of these out of the oven. Made them a medium scoop size and got almost 3 dozen out of them. They are perfect!! Baked them for 13 min since they were smaller than the ones you described and dusted them with powder sugar! Of course I had to taste, I mean “test” one while they were cooling….YUM-O! Thanks for the recipe!

    Reply

  74. woo cute uippe says

    August 27, 2012 at 2:48 pm

    I made dis its sooooooooooooooooooo good i love them sooo much i could marry them>_<:) xD love it!!!!!!!!

    Reply

  76. andy says

    September 12, 2012 at 5:34 pm

    These cookies look totally insane but unlike the cookies I’m a little dense and don’t get something here…are you really suppose to leave the butter cold? I didn’t think cold butter would cream into a recipe, I thought it was always room temp for creaming. Eagerly awaiting your response so I can make these cookies for my super sweet hubby. Thanks a bunch :o)

    Reply

  77. Patricia says

    September 14, 2012 at 5:34 pm

    I just baked these cookies. They are as good as they look! Crispy crust and soft center. Fluffy perfection! I drizzled some homemade raspberry sauce on top. Thank you! The best cookies I’ve ever baked! 🙂

    Reply

  78. andy says

    September 17, 2012 at 6:32 pm

    My girls ( 3 & 5) and I had a blast making these cookies on Sunday. These things are dangerously good! Thanks so much for your wonderful recipe and your quick response to my question.

    Reply

  79. Jadakiss says

    September 23, 2012 at 5:45 pm

    Hey! I just put that dough in the oven. You should put a warning in the totle of the recipe. In the middle of mixing, my mixer broke. But fabolus cookies!!

    Reply

  80. Sunshine says

    September 25, 2012 at 2:23 pm

    My ten year old asked me to make some chocolate chocolate chip cookies before he left for school this morning. I just made these and WOW are they yummy. I substituted half the chocolate chips with Candy Corn M&M’s and my boys and my husband are crazy over them. Thanks for the great recipe!!

    Reply

  82. im2stinkinice says

    October 9, 2012 at 4:22 pm

    I made these bigger and they were not done, had to bake them for over 30 min. and they did not taste great like everyone states. I don’t know if I did anything wrong, I followed recipe to the “T”. It tasted a little powdery, not decadent at all. Sorry

    Reply

  84. food lover says

    October 28, 2012 at 4:49 pm

    Just made these to get ready for hurricane sandy.
    Need my creature comforts when the lights go out!
    these cookies are oooohhh so satisfying
    they’re big fluffy mouthfuls of chocolate buttery goodness
    Now i hope they don’t get too soggy in this hurricane

    Reply

  85. Abigail says

    November 16, 2012 at 11:32 am

    Looking for some chocolate cookies to bake today. These look good. And I love gooey chocolateness. About your baking tip, that is very good advice. We once had a plastic container full of butter and left that in the oven while it preheated. Let’s just say we lost a plastic container and a pound of butter. 🙂

    Reply

    • Christi says

      December 16, 2012 at 10:07 am

      Molly, adapted from a few different recipes and “theories” people have shared about Levain Bakery cookies (I’m not sure any of us really know, just the best guess at trying to come close!).

      Reply

  87. Christie says

    February 14, 2013 at 10:30 am

    All Hail! This recipe is fabulous!! I have been looking for a delicious recipe for puffy, chocolatey cookies. And I added crispy crumbumbly bacon to my mixture. They are so om nom nommy. Thank you for doing your research and perfecting your recipe. I am in love with this cookie.

    Reply

  88. Jessica says

    February 16, 2013 at 6:15 pm

    Wow!Unreal, hubby said the best cookie he has ever had. This cookie is very rich and decadent. Looks exactly like the pictures! I added a sprinkle of instant coffee, white & butterscotch chips, and some chopped pecans.
    We ate it warm with Vanilla Bean ice-cream…. Wow. One of a kind!
    I’d like to rename these PMS cookies! Lol, just kidding.
    Wonderful blog, awesome job. Thank you!

    Reply

  89. College Cook says

    February 28, 2013 at 7:16 pm

    These are amazing. I made them smaller and they didn’t spread much; I would recommend flattening them a bit before baking. But the taste… like dreams!

    Reply

  90. Food Frenzy says

    May 1, 2013 at 5:43 am

    Congratulations! We wanted to inform you that this post has been selected as a Featured Archive Post on our site for the first two weeks of May 2013.

    Reply

  92. HB says

    December 29, 2014 at 8:47 am

    I made these last night for my brother and were given his seal of approval! I converted to UK measurements and used grams/oz but got different weights to that of a previous poster -for example the butter came out as 8oz or 225g.

    Reply

  93. Mirian says

    April 19, 2015 at 5:08 pm

    I Made these for my nephews birthday party yesterday. The theme was if you give a mouse a cookie. I added peanut butter chips and chocolate chips they were so so good. A big hit with everyone.
    -thank you for such a great recipe.

    Reply

  94. Mallory says

    June 30, 2015 at 4:59 pm

    I have made thes several times and they are so amazing!! They’re always a hit with the girls at work, I get asked for the recipe everytime I take them in. I tend to make them smaller (with a 2 tbs coffee scoop) so there’s enough to go around. I can usually get 2 1/2-3 dozen out of one batch!

    I do have a question though. I have a vegan friend visiting and wanted to make these for her. I figure to use shortening in place of butter and keep an eye on them. But what would you recommend sub’ing for the eggs?

    Reply

  95. Sarah says

    September 22, 2015 at 2:13 pm

    These look soooo good! I know it’s a long shot, but my son is wanting something like this for his birthday party, but made into a huge cookie cake (like the ones they sell at the mall). Do you think I’ll have any luck trying to do that with this recipe? Any suggestions?

    Reply

  96. MommyZee says

    September 30, 2015 at 8:18 pm

    I tried to bake these last night. Made half the quantity only as its just 2 adults at home and an infant who hasn’t discovered the sugary things in life yet. Here are my thoughts:
    Although I made half the anount of dough, it yielded 20 medium sized thick cookies.
    They were absolutely delicious except I had one major criticism – myhusband and I found them to be too overly sweet: they really needed the balance from a chilled glass if milk (atleast 1 glass of milk per medium cookie). Hence, next time I would use no more than three quarters amount of sugar.
    Aside from that they were acrumptious and absolutely amazing! I felt like a pro chef and boasted on myfacebook page about how awesome they are! Thank you for sharing!

    Reply

  99. Melanie says

    December 20, 2016 at 11:50 am

    thank you for this amazing recipe! These have become a cookie I make every Christmas because I get special requests each year! Thanks for making our holidays happy 🙂

    Reply

  101. Sara says

    February 5, 2018 at 7:28 pm

    I don’t know what I did wrong ? I followed the directions pretty close but my batter came out very sticky and even making these cookies large I have way more than 12 cookies! Can I freeze this dough?

    Cookies are in the oven, hoping they taste great!!!

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    • Christi says

      February 7, 2018 at 4:27 pm

      If they are sticky they might have needed a bit more flour, though this is an odd dough compared to most so it is a bit sticky. You can make 12, 24 or 36 with this, it will all depend on how big your scoops of cookie dough are (just adjust baking times, little cookies = less time). You could freeze the dough, I haven’t with this one so I can’t give you an adjusted bake time, but freezing it won’t cause any problems. Hope you enjoy them!

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