It’s that time of year when Santa shimmies down the chimney. I don’t know about your jolly old elf, but ours won’t leave any presents unless we make a plate of Santa’s Chocolate Chip Cookies especially for him.
These aren’t just any chocolate chip cookies. They’re SANTA SIZED cookies! After one bite, you’ll never be able to eat a regular cookie again!
I never knew cookies like this existed until I visited the Levain Bakery in New York City. After my cousin, Tracy, took me to this magical place, I was addicted. Mounds of ginormous cookies in 4 different flavors were being created in this enchanted little space (where I believe Santa and his elves work in the back).
After eating every type of cookie they made, I went on a quest to make Levain Bakery chocolate chip cookies at home. Like all good searchers, I hit the web and found a copycat recipe at Kirbie’s Cravings.
I tweaked the recipe to my liking, and came up with a version that is as close to what I remember when I took a bite of the best chocolate chip cookie I’ve ever tasted. They’re crispy on the outside, yet gooey and melted on the inside. Mine aren’t quite as large as the original cookies at Levain Bakery, but they’re equally as delicious.
How to make Santa’s Chocolate Chip Cookies
The secret to these amazing cookies is to use cold ingredients, and bake them at a high temperature. Start by cutting 2 sticks of cold butter into small cubes and placing in a mixing bowl. Add brown sugar and white sugar, then cream together until fully incorporated. Add eggs and vanilla, then beat until smooth.
The copycat recipe I found uses cake flour, but I used White Lily all-purpose flour instead. Mix together flour, cornstarch, baking soda and salt, then add to the sugar mixture slowly. Continue beating on slow speed until all of the flour is absorbed, but try not to overmix.
Now, it’s time to add the chocolate chips and one large bar of Ghiradelli chocolate which I added to make these cookies even more special for Santa. Crack the chocolate bar into chunks and mix it in with the batter along with the chocolate chips.
Add nuts, (I used pecans but the original recipe calls for walnuts), and mix as best you can. Use your hands to make sure the nuts and chocolate are evenly distributed since the batter is really thick.
Santa’s Chocolate Chip Cookie Tips
Roll the dough into large, irregular balls without compacting it, and place on an ungreased cookie sheet. (ad) I was able to get 8 large scoops of cookie dough on my sheet, and made 2 batches for a total of 16 cookies. The original Levain Bakery cookies are twice as large as mine, but I wanted more to go around. That way, Santa got some, and I did too!
Bake cookies in a hot oven at 410 degrees for 11 minutes until just beginning to brown. Take out of oven and cool on the cookie sheet before transferring to a serving plate. This allows the cookies to settle into their chocolatey-melty goodness.
If you love this recipe, try some of my other treats like Salted Chocolate Toffee Bars and Chocolate Covered Cherry Bark. But, please make Santa’s Chocolate Chip Cookies and share your reaction by leaving a comment below! I can’t wait to hear what you think after you take your first bite…Print
Santa’s Chocolate Chip Cookies are just as delicious as those found at Levain Bakery in New York City! They’re crispy on the outside and gooey on the inside, which makes the perfect treat for Santa and his elves.
- 2 sticks cold butter, cut into cubes
- 1 cup light brown sugar
- 1/2 cup white sugar
- 1 tsp. vanilla
- 2 large eggs
- 3 cups White Lily all-purpose flour
- 1 tsp. cornstarch
- 1 tsp. baking soda
- 1 tsp. salt
- 12 oz. semi-sweet chocolate chips
- 1 – 4 oz. bar semi sweet chocolate, broken into chunks
- 3 cups pecans, coarsely chopped (use walnuts if preferred)
- Preheat oven to 410 degrees.
- With a mixer, cream the butter with both sugars until fluffy. Add vanilla.
- Add eggs and mix well.
- In a separate bowl, mix flour, cornstarch, baking soda and salt. Gradually add dry ingredients to wet ingredients and mix gently on low speed until incorporated. Try not to overmix.
- Stir in chocolate chips, chocolate chunks and pecans. Mix with hands until evenly distributed.
- Roll batter into large, loose balls. Place 8 balls on an ungreased cookie sheet (ad) at least 2 inches apart.
- Bake at 410 degrees in oven for 11 to 12 minutes on middle rack until slightly brown on top.
- Allow cookies to cool for 10 minutes on cookie sheet until set before eating.
- Repeat process for a total of 16 large cookies.
This recipe was adapted from Kirbie’s Cravings Levain Bakery Chocolate Chip Cookies.
Use cold butter and high heat for best results.
Cookies are best when eaten warm. After cookies cool completely, reheat in microwave for 15 seconds to achieve melted center.
- Category: Desserts
- Method: Oven
- Cuisine: American
Keywords: Levain Bakery, chocolate chip cookies, the best chocolate chip cookies, chocolate, cookies