Giant Chocolate chip cookie

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I'm trying to perfect a giant Levain style chocolate chip cookie. I've tried multiple techniques like using cold butter, refrigerating dough before baking, baking at a higher temperature, and using bread flour. I'm not sold on any of the cookies I've made so far, but cold butter has gotten me the closest. Does anyone have any tips or thoughts to refine this style of cookie?
Thanks!!
 

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