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Northwoods Table Giant Chocolate Chip Cookies
Thick, tall, Levain-style chocolate chip cookies made with cold butter, milk chocolate chips, and semi-sweet mini chips. The portioned dough is frozen before baking, producing cookies with browned edges and doughy centers.
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Ingredients
- 8 oz unsalted butter (Cold, cut into 16 pieces total (each stick cut into 8 pieces))
- 200 g light brown sugar
- 120 g white sugar
- 1 whole egg
- 2 egg yolks
- 2 tsp vanilla extract
- 405 g all-purpose flour (Recipe was tested with King Arthur all-purpose flour)
- 8 g baking powder
- 4 g Diamond Crystal kosher salt (If using Morton kosher salt, cut the amount in half)
- 5 g baking soda
- 5 g cornstarch
- 8 oz semi-sweet mini chocolate chips (Author uses Toll House)
- 8 oz milk chocolate chips (Author uses Ghirardelli)
- parchment paper (For freezing and baking)
Steps
- 1
Cut the cold butter into 16 pieces, using eight pieces per stick. Fit a stand mixer with its paddle attachment; the recipe has only been tested with a mixer.
- 2
Add the cold butter and both sugars to the mixer bowl. Beat on low for 2 minutes, just until the butter is broken down and incorporated, with no visible chunks remaining. Do not cream the butter until fluffy.
- 3
Add the whole egg, egg yolks, and vanilla extract. Mix on medium-low for no more than 30 seconds, just until incorporated. Scrape down the bowl as needed.
- 4
In a separate bowl, whisk together the flour, baking powder, kosher salt, baking soda, and cornstarch.
- 5
Add the whisked dry ingredients to the wet mixture. Mix on low only until the dough is combined; do not overwork it.
- 6
Add both types of chocolate chips. Fold them in by hand if the mixer is not distributing them evenly, and stop as soon as they are incorporated.
- 7
Using a kitchen scale, portion the dough into pieces weighing 6 ounces each. The recipe makes about 8½ cookies; freeze eight portions and reserve the half portion for eating raw if desired. Without a scale, divide the dough by eye into 8–9 even portions.
- 8
Shape each portion into a tall dome rather than a round ball. Flatten the bottom slightly so the dough will not tip over in the oven.
- 9
Place the shaped dough portions on a parchment-lined pan or plate and freeze for at least 6 hours. The frozen dough can be held for up to a few months; transfer it to a freezer bag after the initial freezing if desired.
- 10
When ready to bake, preheat the oven to either 350°F or 375°F. Use an oven thermometer to check the actual oven temperature. At 350°F the cookies will be less domed; at 375°F they will be taller and more browned, so watch them closely to prevent burning.
- 11
Arrange the dough portions straight from frozen on parchment-lined half-sheet pans, no more than 4 cookies per pan.
- 12
Bake for 16 minutes, rotating the pans top-to-bottom and front-to-back halfway through. Bake a full eight-cookie batch closer to 20 minutes if needed. The tops and bottoms should just begin to brown while the centers still look doughy.
- 13
Leave the cookies on the baking pan for 15 minutes to set up before moving or serving.
Notes
This is a freeze-first cookie: do not bake the dough before freezing it for at least 6 hours. Dark pans may burn the bottoms; light sheet pans are recommended. The author emphasizes weighing ingredients and using an oven thermometer. The recipe is intended for thick, doughy-centered cookies rather than thin, crisp cookies.
Nutrition per serving
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