Levain Bakery Chcolate Cip Walnut Cookies Recipe
Levain cookies are cookies made in an oven called Levain in the USA and become very popular over time. Although being similar to standard American cookies, it has some unique features and some secrets that the owners are not telling anyone. Therefore, all shared levain cookie recipes, including this one, are just copycats. I haven't eaten these cookies at Levain Bakery. That's why I can't compare. Only because I know more or less about the traditional American taste, I can guess that much more sugar is used than I do. But whether or not it is the same cookie, you can be sure that this recipe has a mind-blowing flavor.
There are only a few points that you need to pay attention to for getting the best result. I don't know the secrets of Levain Bakery cookies, but I do know a little about American chocolate chip cookies. This is an accumulation of knowledge, as much as my culinary experience, with the comments, messages and e-mails I received about the cookie recipe since I published it exactly ten years ago. The biggest mistake (in some cases, preference) when making chocolate chip cookies is not to use brown sugar. The most important feature of American cookies is that they are called chewy in English, that is, they are kind of flexible and have a consistency that will leave a tooth mark on the cookies when bitten. The main thing that gives this consistency is brown sugar. Of course, this alone is not enough. The ratio of the ingredients is just as important as the use of brown sugar. But here's the thing; You can achieve the desired consistency with the right ingredients ratio, but if you use white sugar instead of brown sugar, you cannot achieve the desired consistency regardless of the ratio. That's why brown sugar is a must for these cookies.
Another feature of this type of cookies is the consistency of the dough. The dough is not made with a hand-shaped dough like the crunchy cookies we know. Cookie dough is sticky and cannot be shaped by hand. Since they cannot be shaped by hand, they are arranged on the tray with the help of an ice cream spoon. If you don't have an ice cream scoop, don't worry, you can also do this with a regular spoon. You can take the dough with one spoon and scrape it with the other on the tray.
There is a possibility that a dough of this consistency will spread in the oven while it is baking. In order to prevent this, two very important points should be noted. The first is to keep the dough in the refrigerator before baking to harden its consistency. The second is to preheat the oven. I have bad news for those who think that turning on the oven two minutes before placing the cake/cookies in the oven is heating the oven. Unfortunately, this time is not enough for the oven to heat up fully. When you turn on the oven, a warning light or sign will come on in front of it. This sign indicates that the oven is heating up. When the light turns off, it means that the oven has reached the temperature you set. To put these cookies in the oven, you have to wait for that light to go out. Otherwise, they may spread out and turn into a tray of cookies.
When cold cookies go into the hot oven, the layer in the outside spreads slightly, but because the oven is too hot, this layer which tries to spread is cooked immediately. Then the next layer makes the same attempt, and it too reaches its inevitable end and cooks. In this way, the edges of the cookies have a folded or wrinkled appearance.
After giving general information about this type of cookies, let's go back to the levain cookie recipe. There are different types of cookies in Levain Bakery, but the most popular among these cookies are these cookies with chocolate chips and walnuts. It is not difficult to understand why. Walnuts add a completely different flavor to these cookies, far beyond what you can imagine. When I eat something very delicious from time to time and enjoy it very much, my body, which does not know how to react emotionally, sends tears to my eyes and my eyes fill with tears. These cookies are one of the foods that make me this.
The ingredients and the preparation of the recipe are quite standard. If you do not do anything other than what is written in the recipe and do not use other ingredients, it does not pose a risk that may cause you to get a bad result.
You can store cookies at moderate temperature for a few days, in the refrigerator for up to a week, and freeze them in the freezer for up to six months.
Enjoy the recipe...
- 200 g cold butter,
- 2 eggs,
- 1/2 cup of brown sugar,
- 1/2 cup of white sugar,
- 1 teaspoon of baking powder,
- 1 teaspoon of baking soda,
- Vanilla with the tip of the knife,
- 3 cups of flour,
- 2.5 cups of coarsely chopped walnuts,
- 2.5 cups of large chocolate chips.
- Cut the butter into small cubes and take it in a mixing bowl,
- Add brown sugar and white sugar,
- Mash with a potato masher or fork (you can use a stand mixer if you have one) and mix,
- Add the eggs and mix,
- Add vanilla, baking soda and baking powder and mix,
- Add the flour and knead,
- Add the walnuts and chocolate chips and mix,
- Divide the dough into eight parts, roll them like snowballs, and place on a tray covered with greaseproof paper,
- Put it in the fridge and rest for 10 mins.,
- Bake in a preheated oven at 180 C degrees until they change color and crack.