I still remember the first time I had a Levain cookie. It was on one of my solo trips to New York City. Back in college, once a semester, I used to go to New York and basically eat at every single well-known bakery and dessert spot I could get my hands on. I still remember a pair of really nice girls who I briefly spoke to when I was getting Dough doughnuts, and they referred me to Levain. And I am so glad that they did. Levain is known for selling these GIGANTIC(almost human first-sized) cookies that are crispy at the edges and almost like warmed cookie dough in the center. That kind of cookie really provides something for everyone, since it is a textural masterpiece. For my recipe, these gigantic cookies are my homage to the classic Levain cookie, but using some of my sourdough starter, as well as chocolate flavors to make for a deeply satisfying, gooey-centered cookie. The combination of chocolate, caramel, and sea salt is really addictive – salt brings out the more nuanced flavors in caramel and chocolate, giving the final cookie a bit more complexity – and it is for that very reason I used flaky sea salts, toffee bits, and chocolate chips in a cocoa and sourdough-infused cookie. The sourdough itself is an unorthodox choice, but it adds a tang that works nicely with the chocolate, and makes for a softer centered cookie.

Makes 6 gigantic cookies:
1 stick unsalted butter
3/4 cups dark brown sugar
a pinch of salt
1 egg
1 tsp vanilla extract
2oz sourdough starter
1 1/2 cups all-purpose flour
3/4 cups almond flour
a pinch of salt
2 tbsp cocoa powder
1 1/4 tsp baking powder
1/2 tsp baking soda
1 cup dark chocolate chips
8oz toffee pieces
maldon salt

In a bowl, whip the unsalted butter with sugar and salt until soft and spreadable. Fold into that the egg, vanilla extract, and starter first. Then fold into the mixture the remaining ingredients, minus the maldon salt, mixing until everything has been combined into a cohesive dough. Scoop the dough into 6 large balls and freeze them for 10 minutes.

Preheat an oven to 425 degrees F. Place the cookies at least 2 inches apart on a lined sheet tray. Bake at 425 degrees F for 10 minutes. While the cookies are still warm, sprinkle on top the salt.