Recipe Details
Nutrition Per Serving
estimated
Categories
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
Instructions
Cream butter and sugars: Beat chilled whipped browned butter with white and brown sugar until fluffy but not overwhipped.
Add eggs and vanilla: Slowly drizzle in whisked eggs, mixing on low until just emulsified. Add vanilla.
Mix in dry ingredients: Sift together bread flour, all-purpose flour, salt, and baking soda. Fold into wet mix until just streaky. Avoid overmixing.
Fold in mix-ins: Add walnuts, chocolate, and cranberries. Mix gently until dough comes together.
Portion and chill: Divide dough into 10 balls, approximately 137 g each. Chill for at least 12-24 hours.
Bake: Preheat oven to 200°C (390°F). Bake cold dough balls at 200°C for 5-6 minutes. Reduce temp to 180°C (356°F) and bake for another 8-10 minutes.
Cool on tray: Let cookies rest on the tray for 10-15 minutes before moving.
Recipe from Cookbook Hub - www.cookbookhub.org