I'm trying to recreate these huge cookies. The website lists ingredients- wheat flour, sugar, butter, milk, chocolate chips, eggs, salt, leavening. They are similar to Levain but don't have the raw center appearance or walnuts. I've noticed all Levain copycats rely on the nuts to maintain thickness. This recipe (https://abountifulkitchen.com/levain-bakery-chocolate-chip-cookie-recipe/) specifies it will not work if the volume of the nuts aren't replaced with something else, suggesting 2x chocolate + 1/4 flour. It was way too chocolate-y and still not enough flour to avoid spreading. I assume going back to the original chocolate amount and adding more flour would be a place to start. I'm not sure how far I can go without making them dry. Is this where the milk comes in? Ideas?