Levain Style Chocolate Walnut Cookies
Rich Levain-Style Cookies with Dark Muscovado Sugar
Introducing a healthier version of Levain-style cookies, made with reduced sugar and the rich flavor of dark muscovado sugar! These cookies are packed with generous amounts of walnuts and chocolate, offering a delightfully sweet and substantial bite. Perfect for a decadent treat!
Cookie Ingredients- 115g unsalted butter, room temperature
- 50g dark muscovado sugar
- 30g granulated sugar
- 1 large egg, room temperature
- 150g all-purpose flour
- 70g cake flour
- 2g baking powder
- 2g baking soda
- 2g cornstarch
- 120g dark chocolate (couverture or chunks)
- 30g chocolate chunks
- 70g toasted walnuts, chopped
Cooking Instructions
Step 1
Prepare all your ingredients for the cookies. Ensure the butter is softened at room temperature for about 30 minutes before you begin. (Tip: If you wish to double the batch, simply double all the ingredient quantities.)
Step 2
Chop the toasted walnuts into bite-sized pieces. This will add a delightful texture to your cookies. Avoid chopping them too finely; some texture is desirable.
Step 3
In a large bowl, place the softened butter. Using an electric mixer or a whisk, cream the butter until it is smooth and fluffy. Make sure there are no lumps.
Step 4
Add the dark muscovado sugar and granulated sugar to the creamed butter. Gradually add them in 2-3 additions while mixing with the electric mixer on low speed or a whisk. Ensure the sugars are well incorporated into the butter.
Step 5
Add the room temperature egg in 2-3 stages, mixing well with the electric mixer after each addition. Adding the egg all at once can cause the mixture to separate, so be patient.
Step 6
The mixture is ready when the sugar granules have mostly dissolved, the egg is fully incorporated, and you have a smooth, pale, and slightly glossy batter.
Step 7
Add the dark chocolate, either chopped couverture or chunks, to the bowl. Gently fold it into the batter using a spatula until evenly distributed. Be careful not to overmix.
Step 8
Stir in the chopped toasted walnuts with the spatula. Ensure the walnuts are spread evenly throughout the cookie dough.
Step 9
Wrap the cookie dough tightly in plastic wrap or place it in a zip-top bag. Refrigerate for at least 30 to 50 minutes. Chilling the dough helps the cookies maintain their shape and improves their texture during baking.
Step 10
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper. Scoop portions of the chilled dough onto the prepared baking sheet, leaving ample space between each cookie as they will spread. Aim for 8-9 larger cookies or 12 smaller ones. Bake for 10-15 minutes, or until the edges are golden brown and the centers are set. Baking time may vary depending on your oven.
Step 11
Once baked, carefully transfer the cookies to a wire rack to cool completely. Your delicious Levain-style chocolate walnut cookies are now ready to be enjoyed!
