Levain Cookie Recipe
People who appreciate giant cookies with crunchy edges and chewy insides should try the Levain Cookie Recipe. With lots of chocolate and nuts, their unique appearance makes them both chewy, soft and a little crunchy.
Equipment
- 1 Mixing bowls
- 1 Electric mixer or hand whisk
- 1 Baking sheet
- 1 Parchment paper
- 1 Ice cream scoop or spoon
- 1 Cooling rack
Ingredients
- 1 cup unsalted butter, cold and cubed
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 ½ cups purpose flour
- 1 tbsp baking powder
- ½ tbsp baking soda
- ½ tbsp salt
- 1 ½ cups semisweet chocolate chips
Instructions
- Start heating the oven to 375°F (190°C) before cooking. Lay out parchment paper onto the baking sheet.
- Mix the cold cubed butter with the two types of sugar until they are just even in mixture; do not mix any longer than needed.
- Do not add more than one egg at a time, but mix the batter briefly after each one.
- Gradually mix flour, baking powder, baking soda and salt into the buttery mixture until you have a dough.
- Using a spatula or your hands, add chocolate chips and walnuts to your batter.
- Pick up small amounts of dough (approximately 1/4 cup per ball) and set them on the cookie sheet so they do not touch.
- If you choose, chill the dough balls in the refrigerator for 15–20 minutes.
- Bake until the edges turn golden brown and the center is not fully set which will take about 10–12 minutes.
- Wait for 10 minutes on the wire rack before enjoying
Notes
Work with cold butter – Doing so will give your cookies a thick and chewy texture.
Try not to work the dough too much after adding the flour – stop mixing when it just forms a ball.
Put the disk of dough in the fridge – This helps keep the fresh shape of your cookies as they bake.
Make sure your dough balls are big – The size of a Levain cookie is about 1/4 cup.
Remove your bake goods when the outside edges are golden and the middle still looks soft.