I promise this will be the last chocolate chip cookie recipe for awhile. I really do get ever so compulsive when I get on a recipe streak. It’s the reticulating activator thing I was telling you about. While researching on-line, this behemoth jumped out at me. It looked like the cookie my favorite catering company used to make. Plus, it weighed in at a whopping 6 ounces per cookie. They aren’t cheap nor are they easy to make on a time factor. Let them sit in the refrigerator before baking for at least 30 minutes.
- 1 cup butter cut into tablespoons
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 cup cake flour
- 1 1/2-1 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse sea salt
- 1 1/2 cups pecan halves
- 1 1/2 cups semi sweet chocolate chunks or chips
- 1 1/2 cups Craisins
Pre heat oven to 400 degrees and set rack in middle of oven.
Place butter into bowl and turn mixer on low. If using a stand mixer, use the paddle attachment.
Add sugars and beat butter until smooth on medium speed. This should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and is no longer visible in pieces.
Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.
Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together.
Pour the pecans into the batter all at once. Pulse the batter 5-6 times.
Pour the chocolate chips and craisins into the batter and pulse again 5-6 times.
Pour the batter out onto a clean surface. Fold the dough together a few times until all of the chocolate chips, craisins and pecans are mixed into the batter.
Divide the dough into 8 equal pieces about 6 oz each. Use your hands to shape cookies. The cookies are meant to be roughly shaped. Do not flatten the dough. Refrigerate for 30 minutes.
Bake 4 cookies per pan, for 13 to 15 minutes.
The cookies are done when the top is a bit golden and the bottom is also golden.
Do not over bake. Let cool for 15 minutes before serving.
* From the Recipe Box:
These are almost raw when you take them out of the oven. As they cool, they do firm up.
I wrap these individually in plastic wrap and store them in the freezer.
I think you’re going to like them.
and remember: Better alone than badly accompanied. Big kiss, Lynn
2 thoughts on “Levains Bakery Style Jumbo Chocolate Chip Cookie”
Those look amazing! I like raw:)
Oooh!! You just made my day!