Mrs Levy’s Giant Chocolate Chip Cookies

Name: Mrs Levy’s Giant Chocolate Chip Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups firmly packed light brown sugar; 2 sticks (1 cup) unsalted butter room temperature; 1 tbsp vanilla extract; 2 large eggs; 2 1/2 cups unsifted flour; 1 tsp salt; 1 tsp baking powder; 4 cups chopped walnuts; 3 cups chocolate chips

2 steps

Prep:20minCook:15min

My grandma gave me this recipe that had won a cookie contest and told me to tell her what I thought of them. I have been on the hunt for the best chocolate chip cookie recipe for over a year now and I think I just found it! The official description was: “These cookies are a massive chewy delight of chocolate and nuts,” Lynn Levy said about the winning recipe, developed by her mom. She’s not kidding. The Godzilla-size goodies teem with chocolate, walnuts, butter and brown sugar. Levy cautioned, “Nobody eats an entire cookie for dessert.” But you can try.

Updated at: Thu, 17 Aug 2023 12:01:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories513.7 kcal (26%)

Total Fat34.1 g (49%)

Carbs52.1 g (20%)

Sugars34.6 g (38%)

Protein7.3 g (15%)

Sodium158.4 mg (8%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

2 cupslight brown sugar

firmly packed

1 cupunsalted butter

room temperature

1 Tbspvanilla extract

2eggs

large

2 ½ cupsflour

unsifted

1 tspsalt

1 tspbaking powder

4 cupswalnuts

chopped

3 cupschocolate chips

Instructions

Step 1

Heat oven to 375 degrees. Beat sugar, butter, and vanilla in a large bowl with a mixer until light and fluffy. Beat in eggs until lighter. Add flour, salt and baking powder; beat just until mixed. Stir in walnuts and chocolate chips.

Step 2

Drop cookie mixture by 1/2 cup measure onto greased or parchment-lined baking sheets, leaving plenty of space between. Flatten each cookie slightly with the back of a fork. Bake until golden, about 15 minutes. Cool on sheet, 2 minutes; transfer to a wire rack. Cool completely.

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