Recipe details Medium · 10 servings
Nutrition Per Serving
estimated
Levain-Style Cookies
These Levain-style cookies are thick, chewy, and rich with the perfect combination of chocolate, walnuts, and cranberries. The dough is chilled overnight to ensure a tall and gooey center in every bite.
Ingredients
- • 250 g browned & whipped butter (chilled)
- • 73 g white sugar
- • 100 g brown sugar
- • 295 g bread flour
- • 98 g all-purpose flour
- • 2.7 g salt
- • 1.8 g baking soda
- • 127 g eggs (approximately 2 large eggs, lightly whisked)
- • 1 tsp vanilla extract
- • 210 g chopped walnuts
- • 245 g dark chocolate (couverture)
- • 127 g cranberries
Method
Tap a step to see its ingredients.
- Line baking trays with parchment.
- Chill the dough portions for 12–24 hours before baking.
- Preheat oven to 390 F (200 C).
| 250 g browned & whipped butter (chilled) | cream | emulsify | fold in | fold in | portion | chill | bake 390 F 5-6 min | bake 356 F 8-10 min | cool |
| 73 g white sugar | |||||||||
| 100 g brown sugar | |||||||||
| 127 g eggs (approximately 2 large eggs, lightly whisked) | |||||||||
| 1 tsp vanilla extract | |||||||||
| 295 g bread flour | sift | ||||||||
| 98 g all-purpose flour | |||||||||
| 2.7 g salt | |||||||||
| 1.8 g baking soda | |||||||||
| 210 g chopped walnuts | |||||||||
| 245 g dark chocolate (couverture) | |||||||||
| 127 g cranberries |
1 cream 3 ingredients
Beat the chilled browned butter with the white sugar and brown sugar until fluffy but not overwhipped.
- 250 g browned & whipped butter (chilled)
- 73 g white sugar
- 100 g brown sugar
2 emulsify 2 ingredients
Slowly drizzle the lightly whisked eggs into the butter mixture while mixing on low until just emulsified, then mix in the vanilla extract.
From: cream
- 127 g eggs (approximately 2 large eggs, lightly whisked)
- 1 tsp vanilla extract
3 sift 4 ingredients
Sift together the bread flour, all-purpose flour, salt, and baking soda.
- 295 g bread flour
- 98 g all-purpose flour
- 2.7 g salt
- 1.8 g baking soda
4 fold in
Fold the sifted dry ingredients into the wet mixture until the dough is just streaky, taking care not to overmix.
From: emulsify, sift
5 fold in 3 ingredients
Gently fold in the walnuts, dark chocolate, and cranberries until the dough comes together.
From: fold in
- 210 g chopped walnuts
- 245 g dark chocolate (couverture)
- 127 g cranberries
6 portion
Divide the dough into 10 portions of approximately 137 g each and shape each portion into a ball.
From: fold in
7 chill
Chill the portioned dough balls for 12–24 hours.
From: portion
8 bake 390 F 5-6 min
Bake the cold dough balls at 390 F (200 C) for 5–6 minutes.
From: chill
9 bake 356 F 8-10 min
Reduce the oven temperature to 356 F (180 C) and bake for another 8–10 minutes, until the edges are set and the centers remain gooey.
From: bake 390 F 5-6 min
10 cool
Let the cookies rest on the baking tray for 10–15 minutes before moving them.
From: bake 356 F 8-10 min
- 1
cream
Beat the chilled browned butter with the white sugar and brown sugar until fluffy but not overwhipped.
250 g browned & whipped butter (chilled); 73 g white sugar; 100 g brown sugar
- 2
emulsify
Slowly drizzle the lightly whisked eggs into the butter mixture while mixing on low until just emulsified, then mix in the vanilla extract.
127 g eggs (approximately 2 large eggs, lightly whisked); 1 tsp vanilla extract
- 3
sift
Sift together the bread flour, all-purpose flour, salt, and baking soda.
295 g bread flour; 98 g all-purpose flour; 2.7 g salt; 1.8 g baking soda
- 4
fold in
Fold the sifted dry ingredients into the wet mixture until the dough is just streaky, taking care not to overmix.
- 5
fold in
Gently fold in the walnuts, dark chocolate, and cranberries until the dough comes together.
210 g chopped walnuts; 245 g dark chocolate (couverture); 127 g cranberries
- 6
portion
Divide the dough into 10 portions of approximately 137 g each and shape each portion into a ball.
- 7
chill
Chill the portioned dough balls for 12–24 hours.
- 8
bake 390 F 5-6 min
Bake the cold dough balls at 390 F (200 C) for 5–6 minutes.
- 9
bake 356 F 8-10 min
Reduce the oven temperature to 356 F (180 C) and bake for another 8–10 minutes, until the edges are set and the centers remain gooey.
- 10
cool
Let the cookies rest on the baking tray for 10–15 minutes before moving them.
Text instructions
Line baking trays with parchment.
Chill the dough portions for 12–24 hours before baking.
Preheat oven to 390 F (200 C).
Beat the chilled browned butter with the white sugar and brown sugar until fluffy but not overwhipped.
Slowly drizzle the lightly whisked eggs into the butter mixture while mixing on low until just emulsified, then mix in the vanilla extract.
Sift together the bread flour, all-purpose flour, salt, and baking soda.
Fold the sifted dry ingredients into the wet mixture until the dough is just streaky, taking care not to overmix.
Gently fold in the walnuts, dark chocolate, and cranberries until the dough comes together.
Divide the dough into 10 portions of approximately 137 g each and shape each portion into a ball.
Chill the portioned dough balls for 12–24 hours.
Bake the cold dough balls at 390 F (200 C) for 5–6 minutes.
Reduce the oven temperature to 356 F (180 C) and bake for another 8–10 minutes, until the edges are set and the centers remain gooey.
Let the cookies rest on the baking tray for 10–15 minutes before moving them.
Recipe from Cookbook Hub - www.cookbookhub.org