Thick and Chewy Levain Cookies
How to Make Delicious Levain Cookies at Home
Today, we’re diving into the world of Levain cookies! Known for their impressive thickness and generous amount of inclusions, these cookies are a true delight. Get ready to bake cookies that are crispy on the outside and wonderfully chewy on the inside, packed with chocolate and nuts.
Dough Ingredients- 60g Unsalted Butter, softened
- 40g Granulated Sugar
- 25g Egg (about half of a large egg)
- A dash of Vanilla Extract
- 92g All-Purpose Flour
- 2g Cornstarch
- 1g Baking Soda
- 1g Baking Powder
Cooking Instructions
Step 1
In a mixing bowl, place the 60g of softened unsalted butter. Use a whisk or electric mixer to cream it until it’s light and fluffy. Ensure there are no lumps.
Step 2
Add the 40g of granulated sugar to the creamed butter.
Step 3
Mix gently until the sugar is just incorporated. Avoid overmixing at this stage, as it can affect the cookie’s final texture.
Step 4
Add the 25g of egg (this is roughly half of a large egg) and a dash of vanilla extract for flavor.
Step 5
Whisk everything together until the mixture is smooth and well combined. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
Step 6
In a separate bowl, sift together the dry ingredients: 92g all-purpose flour, 2g cornstarch, 1g baking soda, and 1g baking powder.
Step 7
Sift the dry ingredients thoroughly to ensure they are well combined and free of lumps. This step helps create a tender cookie crumb.
Step 8
Add the sifted dry ingredients to the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet. Mix using a ‘cut and fold’ motion (like drawing an ’11’ and then stirring) until about 80% of the flour is incorporated. It’s okay if some streaks of flour are still visible, as we will mix in the add-ins next.
Step 9
Now, add the 25g of chocolate chips, 25g of roughly chopped dark chocolate, 36g of mixed nuts, and 10g of sliced almonds to the dough.
Step 10
Gently fold in the add-ins until they are evenly distributed throughout the dough and no dry flour streaks remain. Be careful not to overmix. Your Levain cookie dough is now ready!
Step 11
Wrap the dough tightly in plastic wrap and refrigerate for at least 40 minutes. Chilling the dough helps it firm up, making it easier to shape and resulting in a thicker, chewier cookie.
Step 12
Once chilled, divide the dough into three equal portions, approximately 106g each. Levain cookies are meant to be thick, so avoid making them too small.
Step 13
Line a baking sheet with parchment paper and place the dough portions onto the prepared sheet, leaving ample space between each cookie.
Step 14
For that signature rustic look, gently press and split the dough portions in half with your hands, creating an uneven, craggy surface. This texture adds to the cookie’s appeal.
Step 15
Bake in a preheated oven at 180°C (350°F) for 25 minutes, or until the edges are golden brown and the centers are still slightly soft. Adjust baking time and temperature based on your oven’s performance.
Step 16
Once baked, let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This prevents them from breaking while still hot.
Step 17
Arrange the cooled Levain cookies on a serving plate. Admire their thick structure and the generous distribution of chocolate and nuts.
Step 18
Enjoy your homemade, thick, and chewy Levain cookies! They are perfect for a decadent treat.
