Levain Cookies Recipe
How to Make Deliciously Nutty and Not-Too-Sweet Levain Cookies
Experience the magic of freshly baked Levain cookies! Right out of the oven, enjoy the delightful contrast of gooey melted chocolate chips, crunchy walnuts and almonds, a crispy exterior, and a soft, crumbly interior. These cookies are pure bliss!
Ingredients (Makes approx. 12-15 cookies, 7cm diameter)- 150g cake flour
- 70g unsalted butter, softened to room temperature
- 60g chocolate chips
- 25g almonds
- 25g walnuts
- 50g granulated sugar
- 20g brown sugar
- 2g baking powder
- 1 pinch baking soda (approx. 0.5g)
Cooking Instructions
Step 1
Prepare the nuts. Toast the walnuts and almonds in a dry skillet over medium-low heat until fragrant. Let them cool slightly, then finely chop them with a knife or a chopper. Aim for a slightly coarse chop to maintain a pleasant texture.
Step 2
Prepare the chocolate chips. Baking-specific chocolate chips hold their shape well during baking and provide a balanced sweetness. If you don’t have them, you can finely chop dark chocolate (50% cacao or higher recommended). Chocolate chips with a coating, like the ones made by ‘Cacao Dream’ (56% polyphenol), are excellent for maintaining shape and preventing excessive sweetness.
Step 3
Begin the cookie dough. In a bowl, cream the softened butter until smooth using a hand mixer or a whisk. Add both granulated and brown sugars and continue to whip for about 1-2 minutes until the mixture becomes light and fluffy, resembling cream.
Step 4
Incorporate the egg. Make sure your egg is at room temperature to prevent the dough from separating. Add the egg to the butter-sugar mixture and mix thoroughly until well combined. The mixture might look slightly curdled at first, but keep mixing until it becomes smooth again.
Step 5
Sift in the dry ingredients. Sift the cake flour, baking powder, and baking soda together directly into the bowl with the wet ingredients. Gently mix with a spatula or whisk until just combined and no dry flour streaks remain. Be careful not to overmix, as this can result in tough cookies.
Step 6
Fold in the chocolate and nuts. Add the prepared chocolate chips and chopped nuts to the dough. Mix with a spatula until evenly distributed. Once the dough comes together, cover it tightly with plastic wrap and refrigerate for at least 30 minutes. This chilling period helps the dough firm up, making it easier to shape and enhancing the cookie’s flavor.
Step 7
Shape and bake the cookies. Divide the chilled dough into portions of about 40g each and roll them into balls. Using two spoons can make scooping and shaping easier. Place the dough balls onto a baking sheet lined with parchment paper, leaving some space between them. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes. Baking time may vary depending on your oven; watch for a golden-brown color on the edges and tops. The goal is a crispy exterior and a chewy interior.
Step 8
Your delicious Levain cookies are ready! Notice their signature thick and slightly domed shape. Enjoy them warm for the ultimate experience of crisp edges, soft centers, melted chocolate, and nutty crunch.
Step 9
These cookies pair wonderfully with a glass of cold milk or a warm cup of coffee. Enjoy making these café-quality Levain cookies in your own kitchen! Happy baking!
