I am recently returned from a fantastic USA foodie trip and there are a few food places that are a stand out in my mind...and that I am still craving a return visit to...these cookies, are not perfect replicas and I am still working on the recipe, BUT, this is not bad. We are close enough to the Levain Bakery cookies. These bakeries are literally the size of my laundry. There are only 3 of them (I think) and the line is out the door and up the street to purchase their wares. Which are, simply, nothing but cookies. The most famous two versions are their Peanut Butter chocolate cookie (TDF) and their Walnut Chocolate Chipe Cookie. TO DIE FOR again. This idea is so inspirational to me that if there is anyone out there reading this who wants to spot me to start a similar chain in OZ, I am ready baby. So easy.
But I digress...here is a lovely cookie recipe, not theirs, and not perfect as I mentioned...but a good version...very more-ish. WIth apologies ahead of time, you may see a few more than usual cookie recipes appearing on here as I do my best to replicate theirs...sorry. Not sorry.
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- 250 g butter, cubed and cold
- 120 g golden caster sugar
- 130 g dark muscavdo sugar or dark brown sugar
- 2 tsp Vanilla - Bean Paste vanilla bean paste BUY
- 3 eggs
- 620 g bakers flour, plus 1 tbsp more
- 1 tbsp corn flour
- 1 tsp baking powder
- 2 Cup Chocolate - Callebaut dark chocolate chips BUY
- 1 Cup nuts of choice, toasted ( I used cashews and pecans)
Preheat oven to 180°C and line at least 3 baking trays with paper, you may need more depending on the size you make the cookies and the size of your oven trays.
Place cold butter, sugars and vanilla into TM bowl and chop 5 sec/speed 5. Whip 2 min/Butterfly/speed 4. Remove Buttefly.
Add eggs, baking powder and cornflour and blend 6 sec/speed 6.
Add about half the flour and combine 8 sec/speed 8. Add remaining flour and combine with the aid of the spatula 10 sec/speed 8.
Finish folding in the flour by hand. It will be very stiff. Toss the chocolate chips and nuts in the tablespoon of flour and fold through the mixture.
Remove the dough from the TM bowl and refrigerate for around 30 minutes.
Divide cookie dough into portions and roll, place onto the trays and flatten slightly with the base of a glass. Bake 15 minutes, no longer, the Levain cookies are slightly undercooked if anything, but they still hold their shape, unless you are carrying them around in a back pack because you have eaten yourself silly whilst in NYC and cannot possibly fit another morsel in. (DId I say that out loud?)
They will keep a brief few days if your household is like ours, but should actually keep at least a week in an airtight container, though they are better on the day of baking.