Levain Cookie Recipe
This world famous Levain Cookie Recipe. These HUGE cookies are made with an abundance of Chocolate Chips and Walnuts.
Ingredients
- 230 g Butter Must be cold
- 200 g Light Brown Sugar
- 100 g Caster Sugar
- 2 Eggs
- 210 g Self Raising Flour
- 210 g Plain Flour
- 2 tsp Corn Flour
- ¾ tsp Bicarbonate of Soda
- ¾ tsp Salt
- 350 g Milk Chocolate Chips
- 230 g Walnuts Chopped roughly
Instructions
- Preheat oven to 200 C/GM 6.
- Line two trays with baking paper.
- Combine cold butter and sugar in a large bowl or stand mixer bowl. Beat for 5 minutes.
- Add eggs one by one beating to incorporate in between.
- Fold in both flours, cornflour, bicarbonate of soda and salt.
- Add chocolate and walnuts and fold in.
- Form 8 cookies and add 4 to each tray. Bake for 10 - 14 minutes or until golden brown.
Notes
Top tips to make the best Levain Bakery Cookies
- Cold Butter - This recipe calls for cold butter which is very unusual in a cookie recipe but this is to stop them from spreading.
- The bigger the better! They look abnormally huge but that is exactly how they are supposed to be.
- Cool on the tray –Usually you would cool cookies for 5 - 10 minutes and then remove to a cooling rack but that isn't necessary here.
How long do they keep
These cookies keep well in an airtight container for up to a week.How to freeze
These freeze really well. Once cooled, add to a ziplock bag and freeze for up to 3 months. To serve, let them come to room temperature undisturbed and then place in the oven to warm through for 4 - 5 minutes.Nutrition
Calories: 745kcalCarbohydrates: 81gProtein: 12gFat: 44gSaturated Fat: 17gCholesterol: 103mgSodium: 566mgPotassium: 236mgFiber: 3gSugar: 38gVitamin A: 778IUVitamin C: 1mgCalcium: 70mgIron: 3mg
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