Is a 6oz giant cookie necessary? Absolutely. Especially when it’s a Levain-inspired masterpiece. Forget small batches and snack-sized nibbles; we’re talking about a cookie that commands attention, a cookie that’s practically a meal in itself.
Recently, I had the pleasure of attending another test kitchen event at Google. (Yes, my job is basically a delicious dream.) And I learned the glorious origin story of Levain Bakery cookies: two hangry triathlete/Ironman ladies, fueled by a desire for the ultimate post-workout snack, created these legendary behemoths.
Now, I’m wondering where I went wrong. My own fitness obsession hasn’t exactly launched me into food industry stardom. Clearly, I need to up my hangry game.
Anyway, Levain opened a location in Boston, and naturally, we had to “test” it. Let me tell you, the hype is real. These cookies are as incredible as they are enormous. One “bite” (and let’s be honest, “bite” is a subjective term when dealing with a cookie this size) and you’ve basically consumed a full serving. My brain, which is constantly battling for portion control and no-leftovers, was both thrilled and slightly terrified.
Which brings me to this single-serving giant Levain cookie. It’s meant to be shared, of course. (Though, I won’t judge if you decide to tackle it solo.) There’s something undeniably satisfying about pulling a massive, perfectly baked cookie out of your oven, ready to be devoured by your party of four. (Okay, fine, we were three, and some of us may have had slightly larger slices than others.)
Why You Need This Giant Cookie in Your Life:
- Epic Indulgence: It’s a statement cookie. A conversation starter. A pure, unadulterated treat.
- Levain-Inspired Goodness: That signature thick, gooey center and crisp exterior? It’s all here.
- Perfect for Sharing (or Not): Whether you’re feeding a crowd or just yourself, this cookie delivers.
- Hangry-Approved: Just like the original Levain creators intended.
The Secret to Levain-Level Greatness:
- Chill the Dough shortly: If you have the time, this helps create that thick, gooey center.
- Don’t Overbake: You want the center to be slightly underdone.
- Embrace the Size: It’s a giant cookie, so don’t be afraid to go big!
So, ditch the small batches and embrace the giant cookie revolution. You won’t regret it. Let me know if you give this a try!
Recipe inspired by this creation.
Single-serving Levain Cookie
Ingredients
Wet ingredients
- 1 tbsp (plant) butter, softened (28 g) dairy-free if desired
- 1 tbsp white sugar (12 g)
- 1 tbsp brown sugar (12 g) sub more white
- 2 tsp mashed banana (10 g) this is your egg replacer, no you cannot detect the flavor but if you're allergic sub applesauce, (plant) milk/yogurt or an egg yolk
- 1/8 tsp vanilla extract
Dry ingredients
- 1/4 cup flour (30 g) gf all purpose if desired
- 1 tbsp cornstarch (7 g) sub more flour
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- pinch of salt
Mix-ins
- 1/4 cup chocolate chips (45 g)
- 2 tbsp walnut, coarsely chopped (14 g) omit or sub other nuts/seeds
Instructions
- Preheat the oven to 375F and line a cookie sheet with parchment.
- In a bowl, whisk together the butter, white sugar and brown sugar until completely incorporated. Add in the banana and vanilla, stirring well.
- Using a silicone spatula, add in the flour, cornstarch, baking soda and salt. Mix until a dough forms. You may need to finish the mixing with your hand to get all of the flour completely incorporated but do not overwork the dough and you'll melt the butter.
- Mix in the chocolate chips and walnuts.
- Gather the dough and roll into either one giant ball or split the dough into two equal sized, smaller, cookies. Pinch and dimple the dough.
- At this point, if your dough seems like it has softened due to your kitchen's temperature or too much handling with hands, refrigerate the dough-ball for about half an hour before baking. Because of the relatively high flour content in this recipe, the dough tends to be pretty stiff and doesn’t require chilling.
- Bake until the cookie is golden brown across the top of the cookie. For one large cookie, it will be about 13-15 minutes, for the smaller cookies it will be about 8-10 minutes.
- Allow the cookie to set up and cool on the hot pan for 20-25 minutes before enjoying.
Notes
- I just had the idea to make a cookie skillet / pizookie situation happen with this recipe, so let me know if you get around to giving that idea a try before I do!
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