Levain Cookie 2.0

LEVAIN COOKIE 2.0 IS HERE!

INGREDIENTS

  • two sticks (1 cup) unsalted butter
  • ½ cup Sugar
  • 1 cup brown sugar
  • 2 eggs
  • 3 cups all purpose flour
  • 1 tsp cornstarch
  • ¾ teaspoon Baking Soda
  • ¾ teaspoon Salt
  • 2 cups Chocolate Chips (Mix of milk and dark chocolate Ghirardelli)
  • 1 and 1/2 cups of chopped walnuts
  • 1 tsp vanilla extract

STEPS

  • preheat oven to 400
  • cream together the butter, brown sugar, and granulated sugar until smooth
  • add in the eggs one at a time. mixing each one in thoroughly. then add in vanilla extract
  • mix your dry ingredients together in another bowl: flour, cornstarch, salt, and baking soda
  • once mixed, combine your dry and wet ingredients until dough is formed
  • fold in the chocolate chips and walnuts
  • line a baking sheet with parchment paper and place dough balls onto the sheet. I use a regular ice cream scooper to create mine, but feel free to make them differently. Make sure they are not perfect balls, allow them to be “bumpy” to give that levain feel
  • refrigerate for 20-30 minutes and place in oven for 10-12 minutes
  • allow to cool/set before serving

11 thoughts

  1. These are amazing!! Stayed chewy – even a few days after I baked them! My new favorite chocolate chip cookie recipe 🙂

  2. Baked for ~18 minutes in a Viking oven at 375F. Crunchy around the edges and perfectly soft in the center so it’s an awesome cookie!

  3. I have a quick question! I made the mug/smaller portion version of this recipe first and it was absolutely AMAZING. Life changing. We’re going to make the whole batch next week, but I just noticed that the proportions of the ingredients aren’t all equal to what they were in the mug recipe. I was expecting pretty much everything to be quadrupled from the mug recipe, but the brown sugar is only doubled, despite the butter being quadrupled and the other dry ingredients being tripled. I REALLY want to recreate the mug version’s flavor and texture, but yield a good dozen or so cookies. Should I try just quadrupling the ingredients for the mug recipe, or will these turn out comparable in texture and flavor?
    Sorry for the trouble- I just really loved those mug cookies!

Leave a Reply

Your email address will not be published. Required fields are marked *