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Levain cookie is a type of cookie that became popular from the Levain Bakery in New York. It is charaterised by its massive size + the soft interior. The original Levain is around 200g each but it felt a bit too large for me so I've reduced the size to around 150~160g.

Please enjoy!

▶Levain Cookie◀
Quantity for 1 cookie

Butter 25g
White Sugar 8g
Brown Sugar 11g
Cake Flour 14g
All purpose flour 29g
Salt 0.3g
Baking Soda 0.2g
Baking Powder 0.4g
Eggs 14g
Vanilla Extract few drops
Chopped Walnuts 23g
Dark Chocolate (Couverture) 27g
Cranberries 14g

① Lightly beat room temp butter.
② Add white/brown sugar and mix.
③ Add room temp eggs gradually. (You can add vanilla extract at any point but let’s add it in here)
④ Add the dry ingredients (cake flour/all purpose flour/salt/baking soda/baking powder) and mix.
⑤ Just before the dry ingredients are mixed in fully, add in the chopped walnuts, dark chocolate and cranberries. Mix well.
⑥ Pull everything together into a single dough and weight out approx. 150g each.
⑦ Bake for 15mins at 180℃ (pre-heat oven to 180℃). Play around with the baking time (shorter/longer) to achieve the perfect texture – crisp outside, soft inside.

Storage: Best served the same day. Can store in an air-tight container at room temp for 3~4 days (but it will lose the crispness outside)

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★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware

★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix

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#levain #levaincookie #cookie #sugarlane #조한빛 #슈가레인